Polish-style Poppy Seed Roll with Sugar Glaze
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 15 min.
Ready in
Ingredients
for
2
- For the cake
- 1 oz Yeast (OR 7 g dried yeast)
- ¾ cup lukewarm milk
- 4 ½ cups all-purpose flour
- ⅕ cup sugar
- 1 tsp lemon zest (from an unwaxed lemon)
- 0.333 cup softened butter (in chunks)
- 1 egg
- For the filling
- 1 cup milk
- ¼ cup butter
- ⅔ cup sugar
- 2 cups ground poppy seed
- ½ cup hazelnut flour
- 1 egg
- ¼ cup melted butter (for brushing)
- 1 egg yolk (for brushing)
- For the topping
- 3 cups powdered sugar
- 4 Tbsps lemon juice (or rum)
- 1 ⅔ cups Poppy seeds
- 3 ½ ozs Orange peel (roughly chopped)
Preparation steps
1.
For the dough, dissolve the yeast in 50 ml lukewarm milk (crumble fresh yeast if using). In a bowl, mix the flour with the sugar and lemon zest. Make a well in the centre and pour in the yeast mixture. Dust flour over the top, cover with a cloth and leave for 15 minutes to start working.
2.
Dot the butter around the edge of the flour and break in the egg. Add the remaining milk and knead all the ingredients to a smooth dough. Shape into a ball, place in the bowl, cover with a cloth and leave in a warm place for 1 hour to rise.
3.
For the filling, bring the milk to the boil with the butter. Add the sugar and poppy seeds and cook over a low heat for 10-15 minutes to a thick paste. Remove from the heat and stir in the hazelnuts and egg.
4.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.
5.
Once risen, knead the dough thoroughly again. Divide into two pieces and roll out each piece on a lightly floured surface into a rectangle approx. 5 mm thick. Spread with the melted butter and spoon over the poppy seed filling. Roll up the rectangle from the long side. Place the two rolls well spaced on the baking tray, with the seam at the bottom. Cover with a cloth and leave for a further 15 minutes.
6.
Brush the rolls with egg yolk and bake for 45-60 minutes.
7.
For the icing, gradually mix the icing sugar with the lemon juice to a firm icing.
8.
Take the cooked rolls out of the oven. Brush with a little water while still hot. Sprinkle over the poppy seeds and then pour over a thick layer of icing. Carefully spread this with a brush. Sprinkle over the orange peel and leave to cool on a wire rack.
