Poppy seed roll
6 servings
60 minutes
Poppy roll is a delicate, fragrant pastry deeply rooted in Russian cuisine. Its history traces back to ancient traditions of making sweet yeast products, where poppy was used as a symbol of wealth and abundance. The tender dough infused with vanilla aroma perfectly complements the sweet filling of poppy seeds, raisins, and sugar, creating an amazing blend of flavors. Each slice reveals the softness of the dough and the richness of the filling, making this roll a favorite treat for tea. With its rich taste and airy texture, it is perfect for cozy family breakfasts as well as festive gatherings. The golden crust on top, soft center, and light sweetness make the poppy roll a true culinary classic that delights generations with its flavor.
1
Dissolve the yeast in warm milk and set aside. Melt the butter, pour it into a bowl, add salt, sugar, egg, vanillin, and vegetable oil, and mix well with a whisk. Add a cup of sifted flour to the milk with yeast, mix, add the butter mixture, and gradually add sifted flour to knead a smooth dough. Transfer it to a bowl greased with vegetable oil, cover, and place in a warm place for 1 hour. I put it in the oven set to 30 degrees - the dough rises better in warmth.
- Milk: 200 ml
- Dry yeast: 1 teaspoon
- Butter: to taste
- Salt: 0.5 teaspoon
- Sugar: 4 tablespoons
- Chicken egg: 1 piece
- Vanillin: 1 g
- Vegetable oil: 1 tablespoon
- Wheat flour: 2.5 glasss
2
Boil some water in a pot (about 2 cups), add the poppy seeds, when the water with the seeds boils turn off the heat, cover the pot with a lid, let the poppy sit in hot water for 5 minutes. Then carefully drain the water, possibly through a sieve, cool the poppy and grind it in a meat grinder with a fine mesh or in a blender.
- Poppy: 150 g
3
Add sugar, raisins, and a raw egg to the prepared poppy seed filling, mix well, the filling is ready. Knead the risen dough, roll it out on a floured surface into a rectangle, spread soft butter on the dough, and distribute the filling on top. Roll it into a not too tight roll, transfer to a baking sheet seam side down (lined with paper and greased with butter), tuck the edges, cover the roll with plastic wrap, and let it rest for another 15-20 minutes, then brush with egg, make several punctures with a wooden skewer on top and sides. Bake at 180 degrees for about 40 minutes, if the top browns too much, cover it with foil, a toothpick should come out dry.
- Sugar: 4 tablespoons
- Chicken egg: 1 piece
- Butter: to taste
4
Cool the roll on a rack.