John Myers
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Poppy Seed Roll
The perfect poppy seed roll recipe with a picture and simple step-by-step instructions.
Yeast dough
- 300 g Flour
- 7 g Dry yeast
- 35 g Sugar
- 1 packet Vanilla sugar
- 100 ml Water
- 40 g Butter
Poppy seed filling
- 150 g Ground poppy seeds
- 200 ml Milk
- 0,5 packet Pudding powder
- 1 piece Egg
- 35 g Sugar
also
- Powdered sugar
- First, carefully mix the flour with the dry yeast. Then add sugar and vanilla sugar. Now add the lukewarm water and room temperature butter and knead into a smooth yeast dough for about 3 minutes. Cover with a cloth and let rise in a warm place for 30 minutes.
- For the poppy seed filling, briefly bring the poppy seeds to the boil with milk and pudding powder, remove from the heat, stir in the sugar and egg. Let the mixture cool down. Preheat the oven to 180 ° C.
- Then knead the dough again briefly and roll out into a rectangle approx. 25 x 35 cm. Spread the poppy seed filling on the dough, leaving an edge of about 2 cm free. Roll up from the narrow side. Press the edges of the dough firmly and fold the ends.
- Place the poppy seed roll on a baking sheet lined with baking paper. Cover with a cloth and let rise for another 30 minutes. Using a sharp knife, cut into the middle lengthways about 1 cm deep zigzag and bake in a preheated oven at 180 ° C for about 30 minutes.
- Sprinkle the cooled poppy seed roll with powdered sugar or decorate with icing.
- If you like, you can also add almonds, raisins, nuts or fruits to the poppy seed filling.
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