John Myers
Hazelnut Poppy Seed Roll
The perfect hazelnut poppy seed roll recipe with a picture and simple step-by-step instructions.
Filling for hazelnut and poppy seed rolls
- 1 packet Dry yeast
- 50 g Sugar
- 1 packet Bourbon vanilla sugar
- 150 ml Milk 3.5
- 75 g Butter
- 1 piece Egg size M
- 1 pinch Sea salt fine
- 100 g Poppy seed baking
- 200 g Ground hazelnuts
- 75 g Sugar
- 2 piece Eggs size M
- 3 tbsp Water
- 1 something Possible to coat
- Knead all the dough ingredients well to form a smooth dough. Let the dough rest until it has doubled.
- Mix all filling ingredients except for the milk to a smooth mass.
- Roll out the yeast dough about 30 cm long and 3 mm thick. Brush the rolled out dough with the poppy seed and hazelnut mixture. Roll up from the long side and place on a baking sheet lined with baking foil.
- Brush the roll with milk and bake in the preheated oven at 200 degrees top / bottom heat on the 2nd rail from the bottom for about 30-35 minutes. The baking time can vary depending on the oven.
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