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Ingredients

Adjust Servings:
260-300 g flour
120 ml milk, warm
100 g butter, softened
4 egg yolks
14 g instant yeast
3 tbsp sugar
1/3 tsp salt
1 tbsp alcohol (rum, vodka, cognac or liqueur)
1 package vanilla sugar
Filling:
250 g poppy seeds
150 g raisins
150 g sugar
1 heapless tsp cinnamon
1/3 cup candied orange for baking
40 g walnuts, finely chopped
4 egg whites
30 g butter, well-softened
A few drops of almond extract, optionally
Sugar icing:
1 tbsp powdered sugar
2 tbsp hot water
1 tbsp poppy seeds for garnish
30 g butter for baking
Christmas Polish Poppy-Seed Roll

Christmas Polish Poppy-Seed Roll

Features:
  • Vegetarian
  • 120
  • Serves 8
  • Medium

Ingredients

  • 260-300 g flour

  • 120 ml milk, warm

  • 100 g butter, softened

  • 4 egg yolks

  • 14 g instant yeast

  • 3 tbsp sugar

  • 1/3 tsp salt

  • 1 tbsp alcohol (rum, vodka, cognac or liqueur)

  • 1 package vanilla sugar

  • Filling:

  • 250 g poppy seeds

  • 150 g raisins

  • 150 g sugar

  • 1 heapless tsp cinnamon

  • 1/3 cup candied orange for baking

  • 40 g walnuts, finely chopped

  • 4 egg whites

  • 30 g butter, well-softened

  • A few drops of almond extract, optionally

  • Sugar icing:

  • 1 tbsp powdered sugar

  • 2 tbsp hot water

  • 1 tbsp poppy seeds for garnish

  • 30 g butter for baking

Directions

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A wonderful poppy seed roll! It’s tender, soft and full of taste. It preserves its freshness and softness for quite a long time. The pastry is short and fluffy, and the filling is so rich that after taking the first bite you can’t stop.

Poppy seed serves a baking ingredient for many different cuisines. It symbolizes fertility, richness and wellness. In Poland, poppy seed desserts are always served for Christmas.

This recipe is also interested by the baking technique, which is wrapping.

Try this roll for Christmas! May it bring you tasty days and wellness in the New year!

The recipe taken from the Polish blog www.mojewypieki.com.

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Today's visits: 1.

Steps

1
Done

The yeast dough for this roll should be very tender. It is better to knead it with a spiral dough cook for a mixer (or with a kneading mixer), then place on the board, knead with your heads for a while, shape a ball and leave to rise. If hand-knead for too long, the dough could absorb too much flour and eventually turn stiff.

2
Done

In a large bowl, mix together the flour, instant yeast, sugar, vanilla sugar and salt. Add the yolks and milk, mix until smooth. Add the softened butter and mix until smooth. Knead the dough for 8-10 min using a spiral hook for a mixer or for 3 min using a dough mixer.

3
Done

Shape the dough into a ball, flour, cover with a towel and place in a warm place for 1-1.5 hours to rise. The dough will double or even triple in size.

4
Done

While the dough is rising, let’s make the filling.

5
Done

Place the poppy seeds in a bowl and pour enough boiling water to cover it completely. Cover and let stand for about 1 hour. Then strain the water, transfer the poppy seeds onto a towel and squeeze dry. Grind the poppy seeds in a grinder or mincing machine. Or, if you use already ground seeds, store-bough, just cover it with boiling water, let stand and then squeeze.

6
Done

Cover the raisins with warm water and let stand for 30 min. Strain the water and pat the raisins completely dry.

If the candied orange is too thick, cover it with warm water together with the raisins.

7
Done

Beat the whites until stiff.

8
Done

In a large bowl, mix together the poppy seeds, raisins, candied orange, cinnamon, almond extract, chopped walnuts. Add the butter and mix until smooth. Portion-wise fold in the whites using a spatula.

9
Done

Preheat the oven to 190 degrees Celsius.

Divide the dough in two – we are going to make 2 rolls. Roll the dough out in a 3-5 mm thick rectangle, slightly larger than your baking pan.

10
Done

Divide the filling in two as well. Spread the filling on each of the rectangles, leaving around 2-cm edge.

11
Done

Roll the dough. Turn ends under so filling will not leak out.

12
Done

Important! The following technique makes the perfect crackles rolls.

Butter the parchment paper and wrap the rolls into the parchment paper buttered-side inside leaving no more than 1 cm spare space in between so that the roll won’t crack.

13
Done

Place the roll onto the baking pan and bake at 180-190 degrees Celsius for 30-40 min.

14
Done

The baked roll should have a dark-brown color. You will notice it through the parchment paper.

15
Done

Remove, cut the paper lengthwise on top, cover with a towel and leave the roll to chill.

16
Done

Prepare the sugar icing. Mix the powdered sugar with water and pour this mixture over the warm roll. Sprinkle with poppy seeds for garnish.

How to serve:

Cover with a towel and let the roll chill completely.

How to keep:

Can be kept for a few days without losing its freshness and tenderness. Keep covered with a towel.

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