Poppy seed roll is a dessert dish that has a long history and many variations in different cultures. The
origins of this dish go back to ancient times, when poppy seeds were used not only for cooking but also for medicinal purposes. In some cultures, poppy seeds were added to breads and pastries to give them a special flavor and aroma.
In Europe, poppy
seed
roll became a popular dessert in the Middle Ages
.
It was known under different names, such as “Viennese strudel” or “French croissant”.
Today, there are many variations of this dessert, which differ in the composition of the filling, the way the dough is prepared and the shape of the roll.
Let’s create a delicate soft poppy seed roll at home
Ingredients for the dough:
- flour – 380 g;
- sugar – 60 g;
- butter – 80 g;
- milk – 125 ml;
- eggs – 2 pcs;
- fresh yeast – 15 g;
- salt – 1/4 tsp;
- vanilla extract – 1 tsp.
Ingredients for the filling:
- poppy seeds – 150 g;
- milk – 100 ml;
- sugar – 70 g;
- egg – 1 pc.
Preparation of poppy seed roll:
Mix yeast with sugar, grind the components with a fork. Pour melted butter into a bowl with milk, beat eggs, pour salt,
add vanilla extract and yeast mixture, stir. Pour the flour into the mixture in batches, knead a soft, sticky dough.
Leave the dough under cellophane in the heat for 1.5-2 hours. For the filling, mix poppy seeds with milk in a saucepan, evaporate all the liquid over medium heat.
Dry poppy seeds are chopped to a homogeneous mass in a blender and then mixed with sugar and egg. Knead the dough and divide it into 2 equal parts.
Roll out each part into rectangular layers, grease them with melted butter. Spread the stuffing on the plates, not reaching the top edge 3 cm.
Starting from the bottom edge roll the plates into rolls, sealing the stuffing inside. Don’t forget to seal the open edges as well.
Place the rolls on a baking tray lined with parchment and brush with beaten egg yolk. Bake the rolls at 180 degrees for 20 minutes.
After cooking the rolls should be sprinkled with powdered sugar. The rolls are made of soft, tender dough with a lot of filling inside.
