The best poppy seed roll: how to prepare the dough to make the dish look perfect

Poppy seed cake, poppy seed curd, poppy seed roll, or poppy seed pie. You name it, this incredible dessert tastes perfect with coffee or tea and looks unusually beautiful. In addition, it is quite easy to take poppy seed rolls with you on the road and use them as a snack.

A food blogger with the nickname shvydkotasmachno shared on Instagram how to make a poppy seed roll so that the filling does not fall apart and the dish looks perfect. It turns out that there is nothing complicated about it.

Ingredients for the dough:

• Milk - 125 ml
• Yeast - 10 grams
• Egg - 1 pc
• Butter - 40 gr
• Flour - 350 g
• Sugar - 60 gr
• Vanilla sugar - 5 g
• Salt - a pinch

Ingredients for the filling:

• Poppy seeds - 250 g
• Semolina - 1 tbsp
• Sugar - 60 g
• Vanilla sugar - 10 gr
• Protein - 1 pc

Ingredients for the grease:

• Yolk - 1 pc
• Milk - 1 tbsp

How to prepare the filling:

1. Rinse the poppies, and cover them with clean water about 1 cm above the level.

2. Cook over medium heat until the water has completely evaporated (about 45 minutes).

3. When the water is completely boiled, remove the poppy seeds from the heat, add the semolina, cover, and steam for about 20 minutes.

4. Add sugar, and vanilla sugar and beat with a blender. Add the egg white and mix – the filling is ready.

How to make the dough

1. First, prepare the dough. Combine the yeast with sugar, and add warm milk and a spoonful of flour from the total amount. Stir, cover with foil, and leave for 15 minutes.

2. Add the egg, vanilla sugar, salt, melted butter, and flour to the dough and start kneading the dough. Put the finished dough into a greased bowl and leave it to rise in a warm place for 1.5 hours.

How to form the cake

1. Put the dough on a work surface and roll it out into a rectangular layer 0.5 cm thick.

2. Spread the filling on top, retreating 1 cm from the edge of the dough.

3. Roll up the roll, cover with a towel, and leave in a warm place for 30 minutes.

4. Lubricate the roll with egg yolk and milk, and pierce the sides with a skewer.

5. Bake for 25-35 minutes at 170 degrees.