POPPY SEED ROLL

Put the rinsed poppy seeds into boiling milk and simmer slowly for about ½ hour. Drain and mince three times. Heat the honey and butter in a saucepan and add the poppy, sugar, orange zest, nuts, raisins and egg yolks. At the end mix the cooled stuffing with beaten egg whites.
Quickly knead the flour with butter, egg yolks and cream mixed with yeast, salt, sugar, lemon zest. The dough should be elastic and smooth. Divide it into 2 parts. Roll each part out thinly and smear some egg white. Spread the stufiing and wrap in tight rolls and put into the baking tin. Leave it to rise. When the dough has risen smear it with whisked egg, pierce it though to the bottom in several places and put in the preheated oven. Bake for about 40 minutes.
Ingredients:
Stuffing:
½ kg of poppy seeds
¼ kg of honey
1 liter of milk
2 eggs
sugar to taste
50 grams butter
orange zest, walnuts, almonds, raisins

Dough:
3 cups flour
150 grams butter
4 tablespoons cream
100 grams of yeast
3 tablespoons sugar
2 egg yolks
lemon zest
pinch of salt

The recipe is from:
Gospodarstwo Agroturystyczne "Pytlówka"
Tarczek 24
27-225 Pawłów
Poland
[email protected]
www.pytlowka.pl

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