Description

This Poppy Seed Roll will give you a taste of the Polish tradition. It is filled with poppy seeds, citrus peel, and almonds. By that, you can tell how nice its texture is. Overall, this treat is a real winner!

Ingredients

Scale

Dough:

1 1/2 c. all-purpose flour

1 packet instant or active dry yeast (2 tsp.)

1/4 c. sugar

1/2 tsp. salt

2/3 c. milk

2 tbsp. vegetable oil

1 egg

3/4 c. extra flour

Filling:

1 c. poppy seeds

1/3 c. boiling water

1/4 c. ground almonds (toasted)

1/2 c. sugar

1/2 tsp vanilla

zest of 1/2 of a lemon and 1/2 of an orange

Instructions

Grind poppy seeds, place in a small bowl, stir in boiling water and let stand uncovered.
Grind almonds. Set aside.
In a large mixing bowl, combine flour with yeast, sugar, and salt. Stir in milk and then add the oil and egg.
Beat on high for about 2 minutes. Add extra flour until the dough forms a mass.
On a floured board, knead the dough 100 turns, for about 2 minutes. Cover and let rest for 10 minutes.
Add ground almonds to the poppy seeds. Add the sugar, vanilla, and zests as well.
Roll dough into a 10 X 12 shape and then spread filling almost to edges. Roll and place on a baking sheet lined with parchment paper with seam side down. Pinch and tuck ends under to make sure it is secure.
Cover with a towel, put in a warm spot, and let rise for about 1 1/2 hours or until it doubles in size.
Preheat oven to 350 degrees Fahrenheit.
Bake for about 35 minutes.
Let the roll cool for about 10 minutes and drizzle with glaze.

Notes

If you are using instant yeast, heat the milk to 120 to 130 degrees Fahrenheit. But if you utilize active dry yeast, heat the milk to 110 to 120 degrees Fahrenheit.

Prep Time: 40 minutes
Cook Time: 35 minutes