John Myers
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Yeast Poppy Seed Roll
The perfect yeast poppy seed roll recipe with a picture and simple step-by-step instructions.
1. Dough (shortcrust pastry):
- 50 g Sugar
- 75 g Butter
- 1 Egg yolk
- 1 Pck. Vanilla sugar
- 1 g Salt
- 100 g Flour
- 4,5 g Baking powder
2. Dough (yeast dough):
- 150 g Flour
- 15 g Butter
- 15 g Sugar
- 3 g Salt
- 1 Egg yolk
- 20 g Yeast fresh
- 70 ml Lukewarm water
Poppy seed filling:
- 125 g Ground poppy seeds
- 210 ml Milk
- 65 g Sugar
- 30 g Butter
- 30 g Soft wheat semolina
- 2 Egg yolk
- 1 pinch Salt
- 1 Pck. Vanilla sugar
- 5 tbsp Rum
- 50 g Chopped almonds
- 50 g Raisins
Molding:
- 300 g Powdered sugar
- Water
1. Teig (Mürbeteig):
- Mix the butter, sugar, vanilla sugar and salt with the hand mixer until creamy. Add the egg and stir until everything has combined well. Mix the flour and baking powder, work into the butter and egg mixture (now with the dough hook) and knead everything into a smooth dough. Cover the dough and place in the refrigerator overnight.
2. Teig (Hefeteig):
- Put the flour, butter, sugar, salt and egg yolks in a bowl. Dissolve the yeast in lukewarm water and pour in. Knead everything together with the dough hook of the hand mixer (or the food processor) for at least 5 minutes. The dough must twist smoothly from the bowl wall. Cover the bowl with the batter and let it rest for a while.
Combining the two types of dough:
- Preheat the oven to 35 °. Take the shortcrust pastry out of the refrigerator, knead again briefly by hand and add to the slightly risen yeast dough. Knead both doughs for at least 2 minutes until the mixture has a homogeneous consistency. Cover the bowl and place in the warm oven for at least 30 minutes. The dough volume should have doubled.
Poppy seed filling:
- Soak the raisins in 3 tablespoons of rum. Roughly chop the almonds. Put the ground poppy seeds, milk, sugar, vanilla sugar, salt, butter and wheat semolina in a saucepan, stir well and bring to the boil. Turn the heat down and simmer everything, stirring, until the mixture thickens. Take off the stove. Mix the egg yolks with the remaining 2 tablespoons of rum. When the poppy seed mixture has cooled down to around 60 °, stir in the egg / rum mixture quickly. Finally fold in the soaked raisins including the liquid and the chopped almonds.
Completion:
- Roll out the leavened yeast mixture on a large surface in a rectangular shape about 35 x 45 cm. Put the poppy seed mixture on top and smooth it out. Roll up the dough from the long side and place it on a baking sheet lined with baking paper. The “seam” should be on the underside.
- Now cut into the roll with a very sharp knife at a distance of approx. 1 – 1.5 cm deep, but not all the way down. Then always press 2 strips in opposite directions on both sides (similar to a chicken ladder … ;-))). But this is not mandatory, it only gives a more beautiful pattern later ….. Cover the poppy seed roll with a cloth and let it rest for at least 30 minutes.
- Preheat the oven to 200 ° O / bottom heat. After the resting time, put the tray with the roller on the middle rail in the oven. Pour 1 cup of water on the bottom of the oven and quickly close the door.
- Baking time 30 minutes. The poppy seed roll should be golden brown. After baking, allow to cool slightly on the baking sheet. Gradually mix the icing sugar with water (in small amounts) to form a viscous glaze and coat the slightly warm roll with it thickly.
Annotation:
- After many yeast doughs made, I came across this recipe and I have to say that it convinced me. It is a super juicy yeast dough that is also wonderfully suitable for sheet cakes with a fruit topping or just crumble or butter-sugar cakes. Even if it is a bit more complex to manufacture, I will probably make it more often now.
- The above-mentioned number of people refers approximately to the cut-off “panes”.
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