Poppy Seed Roll with Sugar Glaze Polish Style

Ingredients

• 30 g fresh yeast
• 180 ml lukewarm milk
• 500 g flour
• 40 g sugar
• 1 tsp grated untreated lemon zest
• 80 g soft butter
• 1 egg
• 250 ml milk
• 50 g butter
• 150 g sugar
• 300 g ground poppy seeds
• 80 g ground hazelnuts
• 1 egg
• 50 g liquid butter (for brushing)
• 1 egg yolk (for brushing)
• 300 g powdered sugar
• 4 tbsp lemon juice (or rum)
• 100 g candied orange peel
• 200 g poppy seeds

Instructions

1. 1.

   Crush the yeast and dissolve it in 50 ml lukewarm milk. Mix the flour with the sugar and lemon zest, place in a bowl, make a well in the center, and pour in the yeast mixture. Dust with flour, cover with a cloth, and let rise for 15 minutes.

2. 2.

   Add the butter pieces and egg to the flour edge and knead with the remaining milk into a smooth dough. Shape into a ball, return to the bowl, cover, and let rise in a warm place for 1 hour.

3. 3.

   For the filling, bring the milk and butter to a boil. Add the sugar and ground poppy seeds and simmer on low heat for 10-15 minutes until thickened. Remove from heat and stir in the nuts and egg.

4. 4.

   After resting, knead the dough again, divide into two halves, and roll each half on a lightly floured surface into a rectangle about 5 mm thick. Brush with liquid butter and spread the poppy filling over it. Roll up from the long side. Place the rolls seam‑side down on parchment paper spaced apart, cover, and let rise for another 15 minutes.

5. 5.

   Preheat the oven to 180 °C (350 °F) with upper and lower heat.

6. 6.

   Brush the rolls with egg yolk and bake in the preheated oven for 45–60 minutes.

7. 7.

   For the glaze, gradually whisk powdered sugar into lemon juice until a thick consistency is reached. Roughly chop the candied orange peel.

8. 8.

   Remove the finished rolls from the oven, brush them hot with a little water, sprinkle with poppy seeds, pour over the sugar glaze and spread gently with a brush. Sprinkle with chopped orange peel and cool on a rack.