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Roll with poppy seeds from yeast dough

Poppy Seed Roll from Yeast Dough

A soft poppy seed roll made from yeast dough for any table. The roll turns out wonderfully fluffy and isn't hard to make at all. Adults will really like it, and kids will be absolutely delighted. This roll is perfect for breakfast or an afternoon snack — or just to have with a cup of tea.

Lyalich

Recipe author

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Composition / ingredients

Servings:

Flour

450

Milk

200

Fresh yeast

Sugar

Butter

Eggs

Egg yolks

Salt

0.25

Poppy seeds

Butter

Milk

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 8 g

Fats 15 % 9 g

Carbohydrates 72 % 44 g

290 kcal

GI: 5 / 0 / 95

Cooking method

Step 1:

Let's gather all the ingredients for the poppy seed roll from yeast dough. Today I'm making it with fresh yeast, but you can use dry yeast too — in that case you'll need 11 grams.
Step 2:

First, let's make the poppy seed filling. Of course, you can buy ready-made poppy seed filling at the store, but it isn't cheap, and it's not that hard to make as long as you have poppy seeds and a little time. Pour the poppy seeds into a pot, add 300 milliliters of water, set it over medium heat, and bring it to a boil. Cook over low heat for 15 minutes. Then drain the water and tip the poppy seeds into a sieve lined with cheesecloth or a paper towel.
Step 3:

Let the water drain completely and transfer the poppy seeds to a blender jar. Add the sugar and grind the poppy seeds into a finer paste.
Step 4:

Put the poppy seeds back into the pot and add the milk and butter.
Step 5:

Set it over low heat, bring it to a boil, and cook, stirring, until the liquid evaporates and the mixture thickens. Remove from the heat and leave to cool.
Step 6:

Now let's work on the dough. Warm the milk a little, but not too much, since yeast dies at temperatures above 50–60°C. Pour 100 milliliters of milk into a bowl, add the yeast and sugar. Stir everything until smooth and put it in a warm place for 10 minutes. If the yeast is good, a cap of bubbles will form on the surface.
Step 7:

Melt and cool the butter, crack the egg into a cup, and beat it until smooth. Add everything to the bowl with the yeast starter and stir.
Step 8:

Pour in the remaining milk, the sugar, salt, and half the flour. Mix everything until smooth. The batter should be like pancake batter. Cover the bowl with a clean towel and put it in a warm place for 30 minutes.
Step 9:

Add the rest of the flour and knead a soft dough. Cover it and put it in a warm place for one hour to rise.
Step 10:

Punch down the risen dough and roll it out into a thin sheet on a floured surface.
Step 11:

Spread the poppy seed filling over the entire surface of the dough in an even layer.
Step 12:

Roll the poppy seed–covered sheet up into a tight roll.
Step 13:

Line a baking sheet with parchment and transfer the roll onto it. Beat the egg yolk and brush it over the entire surface of the roll. Set the baking sheet in a warm place for 20 minutes so the roll rises. Preheat the oven to 180°C.
Step 14:

Put the baking sheet with the risen roll into the hot oven and bake for 30–40 minutes, until done and golden.
Step 15:

Take the roll out of the oven, cover it, and let it cool completely. Then slice and serve.
Step 16:

Enjoy!