Old World Poppy Seed Roll

Recipe View 1 mins Prepare the Poppy Seed Filling: In a food processor, grind the poppy seeds until finely ground, about 1 minute.

Recipe View 30 mins In a mixing bowl, combine the ground poppy seeds, 3/4 cup sugar, hot milk, 1 tablespoon melted butter, and lemon juice. Stir until well combined. Cover and refrigerate for at least 30 minutes, or while you prepare the dough. The filling will thicken as it chills.

Recipe View 5 mins Activate the Yeast: In a small bowl, pour the warm water. Add 2 tablespoons of sugar, then sprinkle the yeast over the top. Let stand for 5 minutes, or until the yeast softens and develops a creamy foam.

Recipe View 5 mins Make the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry blender or two knives until the mixture resembles coarse crumbs. This step is crucial for creating a tender, flaky crumb.

Recipe View 5 mins Add the yeast mixture and egg yolk to the flour mixture. Stir until a soft dough forms. The dough should be slightly sticky but manageable.

Recipe View 7 mins Knead the Dough: Turn the dough out onto a lightly floured work surface and knead for 5-7 minutes, or until smooth and slightly springy. If the dough is too sticky, gradually incorporate more flour, about 1 tablespoon at a time, until it reaches the desired consistency.

Recipe View 3 mins Divide and Roll: Divide the dough into two equal pieces. On a lightly floured surface, roll each piece into a 12x16-inch rectangle.

Recipe View 10 mins Fill and Roll: Spread half of the poppy seed filling evenly over each rectangle, leaving a 1-inch border along all edges. Fold the 1-inch border inward over the filling and press gently to seal. Starting from one of the shorter ends, roll the rectangle up tightly like a jelly roll. Repeat with the second rectangle.

Recipe View 1 hrs Shape and Proof: Pinch the ends of each roll to seal or tuck them underneath to prevent filling from leaking during baking. Line a baking sheet with parchment paper. Place the filled loaves seam-side down on the prepared baking sheet. Cover loosely with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.

Recipe View 5 mins Bake: Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, whisk the reserved egg white until frothy. Brush the tops of the risen loaves with the beaten egg white to create a beautiful golden crust.

Recipe View 35 mins Bake for 30-40 minutes, or until the loaves are dark golden brown on top and sound hollow when tapped. If the tops are browning too quickly, tent loosely with foil during the last 15 minutes of baking.

Recipe View 1 hrs Cool: Remove the loaves from the oven and immediately cover them with a clean kitchen towel. This helps to keep the crust soft. Let cool completely on the baking sheet before slicing and serving.