Dough for a roll with poppy seeds

This recipe is interesting because two different dough masses are first prepared, which are subsequently combined.

So, first the first dough:

- grate margarine on a grater or cut into pieces;
- mix margarine with sifted flour until fine crumbs;
- make a lump of margarine and flour crumbs;
- cover with a towel and set aside.

Prepare the second dough:

- sift 3/4 of the desired amount of flour into a bowl;
- sprinkle with salt and pour lemon juice;
- drive an egg into a glass and top up with cold boiled water almost to the top so that the water with the egg turns out to be 5/6 of the volume of the glass;
- mix the egg with water and send it to the flour;
- start mixing the flour with the egg first with a spoon, and then knead with your hands. If necessary, add a little flour, but remember - the dough should be very soft.

Proceed to the connection of the two dough masses:

- roll out the egg dough into a layer, not very thin, but not thick either;
- put margarine dough on its edge and wrap it in egg, as in an envelope:
- put the dough in the refrigerator for 0.5 hours, putting it seam down on a plate sprinkled with flour;
- roll out the dough, roll it back into an envelope and send it to the refrigerator for 0.5 hours;
- then roll out and roll up the dough again, put it in the refrigerator for 0.5 hours.

After the last 30 minutes in the refrigerator, the dough is ready to use.

Bake and enjoy!