Poppy Seed Roll

Let’s get baking, my foodie readers! This blog post is all about the dreamy and lush, “Poppy Seed Roll”. I tell ya, this pastry is a classic Eastern European treat that’s well-loved everywhere! It’s a soft, airy, delightful layer of yeast dough filled with sweet, nutty poppy seed filling – a sweet symphony that melts right in your mouth. This little darling is ideal for festive events, special family get-togethers, or simply to sweeten up a cuppa coffee in the morning. Tried and tasted, this Poppy Seed Roll recipe is foolproof, and I bet your friends and family will be asking for refills!

The process of making this can be a wee bit challenging, especially if it’s your first time, but don’t stress! I’m here to guide you every step of the way. And believe me, the end result is so worth it, it’s like a party in your mouth. Get your apron on!

• Prep Time: 2 hours
• Cook Time: 35 minutes
• Total Time: 2 hours 35 minutes
• Servings: 12 portions
• Yield: 1 big roll

Ready? Set? Let’s roll!

Ingredients & Equipment You’ll Need

• 3.5 cups of all-purpose flour
• 1 cup of warm milk
• 1/2 cup of sugar
• 1/4 pound of butter
• 1 cup of poppy seeds
• 2 eggs
• 1 envelope of yeast
• Salt, vanilla essence, zest of a lemon ��� just a pinch!

Baking stuff ��� mixing bowls, a rolling pin, a baking tray, and parchment paper!

How To Make Poppy Seed Roll

1. Start by dissolving your yeast in the warm milk. Give it about 10 minutes to get frothy.
2. In a large bowl, mix your flour, sugar, salt. Stir that yeast mixture in, then add in your softened butter, eggs, and vanilla essence. Knead this till it���s all smooth and elastic!
3. Your dough needs a good nap. Let it rise for about 1-1.5 hours. In the meanwhile, you can prepare the poppy seed filling!
4. For the filling, grind your poppy seeds in a coffee grinder, mix it up with sugar and some lemon zest. It should be moist and sweet!
5. Once your dough has doubled in size, roll it out on a floured surface. Spread the fillin��� on, roll it up, and place it on a baking tray lined with parchment paper.
6. Bake it at 180 degrees Celsius for about 35 minutes.

Tips For The Best Results

– Make sure the yeast mixture is frothy before adding it to the flour.
– Your poppy seed filling needs to be moist and not dry.
– Allow the dough to rest before baking.

Storage Tips

– If you have any leftovers n’ chill (ha! as if), you can refrigerate the roll in an airtight container for up to 5 days.

Frequently Asked Questions

Q: Can I use a different filling?
A: Sure, you can use walnut filling, or any other filling of your preference! It is all about experimenting in the kitchen!

Q: Can I freeze the poppy seed roll?
A: Absolutely! Wrap it well in foil and freeze it. Thaw it at room temperature and reheat before serving.

Q: How to know if my yeast has activated?
A: The yeast mixture should get frothy after around 10 minutes. If not, your yeast might be old.

Q: Is it important to let the dough rest?
A: Yes, please. Letting the dough rest will make it lighter and fluffier.

Q: Can I add raisins to the filling?
A: Yes, you can. Raisins or any other dried fruit will give this poppy seed roll a nice twist.

Nutritional Facts of Poppy Seed Roll

Per serving of your good ol’ Poppy Seed Roll, you’ll get:

• 425 kcal
• 11g of protein
• 23g of fat
• 45g of carbohydrates
• 7g of fiber

There ya go, folks! Your delicious, homemade Poppy Seed Roll is ready to rock n’ roll! You can serve it at room temperature, or slightly warm. It’s great with some butter spread or just as it is. And remember, treat yourself because you’ve just baked some love! Happy baking, mates. Until next time, it’s ChefSane signing off – stay hungry, my friends!