Poppy seed roll with cranberries
10 servings
180 minutes
Poppy roll with cranberry is an exquisite dessert of European cuisine that combines airy dough with fragrant poppy filling and a light tartness of cranberries. This recipe has deep roots as poppy has often been used in baking in Central and Eastern Europe, giving it a rich flavor and texture. Cranberries add freshness and a subtle fruity note, making the roll not only sweet but also balanced in taste. The dough soaked in butter and lemon zest becomes tender and soft, while the thin crispy crust adds special charm to the pastry. It is perfect for family tea times as well as festive gatherings. Serving it with powdered sugar completes the composition, creating a true culinary masterpiece.
1
Mix flour and one packet of dry yeast, add sugar (100 g) and milk (200 ml), and mix well. Add an egg, 80 grams of butter, salt, and lemon zest. Knead the dough. Leave it in a warm place for an hour.
- Wheat flour: 500 g
- Dry yeast: 10 g
- Sugar: 200 g
- Milk: 425 ml
- Chicken egg: 1 piece
- Butter: 100 g
- Salt: pinch
- Lemon zest: 1 teaspoon
2
Mix the remaining milk with sugar and vanilla sugar, bring to a boil. Pour in the poppy seeds and let steep under a lid for 30 minutes. Add cranberries and 25 g of butter.
- Milk: 425 ml
- Sugar: 200 g
- Vanilla sugar: 3 teaspoons
- Poppy: 150 g
- Dried cranberries: 100 g
- Butter: 100 g
3
Roll the dough into a rectangular shape of 20x30 cm, spread the poppy filling and roll it into a log. Line a baking tray with paper and place the log seam side down. Sprinkle with flour, cover with a cloth, and let it rest for an hour.
- Wheat flour: 500 g
4
Preheat the oven to 180 degrees. Bake the roll for one hour. Dust with powdered sugar when serving.
- Powdered sugar: 100 g