Recipe for a Polish Poppy Seed Roll

This Polish yeast cake is made by rolling sweet dough around a ground poppy seed filling.

Ingredients

Dough

• 500 grams flour
• 250 milliliters milk
• 100 grams sugar
• 7 grams yeast
• 1 egg

Filling

• 400 grams ground poppy seeds
• 100 grams honey
• 50 grams raisins
• 30 grams butter

Preparation

Dough

1. Mix the dough ingredients and knead for ten minutes until the texture is smooth
2. Let the dough rise for ninety minutes until it has doubled in size
3. Roll the dough into a large rectangle on a lightly floured work surface

Filling

1. Mix the poppy seeds, honey, raisins, and melted butter into a thick paste
2. Spread the filling evenly over the dough rectangle leaving a small border

Bake

1. Roll the dough tightly into a log and seal ends with a little water
2. Bake at 180 Celsius for thirty-five minutes until the crust is golden brown
3. Let the roll cool completely before slicing it into portions for guests

Tips

• Grinding the poppy seeds twice ensures a smoother and more pleasant internal texture
• Do not overproof the roll before baking or it might crack in the hot oven
• Brush the top with an egg wash for a shiny and professional looking golden finish