Poppy seed roll

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Finely grind the poppy seeds. Bring milk to the boil, except for 2 tablespoons, stir in poppy seeds and simmer for about 30 minutes. Melt 150 g fat and honey in a pot. Stir vanilla pulp, nuts, raisins, candied orange peel, cognac and poppy seeds into the honey-fat mixture. Let it swell for about 15 minutes at low heat. Crumble the yeast and stir in the remaining warm milk.

2. 2

   Cover and let it go. Mix remaining fat, 150 g icing sugar and salt. Separate 2 eggs. Gradually add egg yolks and remaining eggs, add flour and stir in the yeast milk. Work through with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour. Beat the remaining egg whites until stiff and fold into the cooled poppy seed mixture. Roll out the yeast dough on a kitchen towel (65x45 cm) dusted with flour. Spread the poppy seed mixture on the dough. Roll up from the narrow side with the help of the kitchen towel. Place on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for about 1 hour.

3. 3

   Cover and leave to rise in a warm place for about 1 hour. Beat the remaining egg whites until stiff and fold into the cooled poppy seed mixture. Roll out the yeast dough on a kitchen towel (65x45 cm) dusted with flour. Spread the poppy seed mixture on the dough. Roll up from the narrow side with the help of the kitchen towel. Place on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for about 1 hour. Dust the poppy seed roll with the remaining icing sugar. Results in approx. 30 slices

4. 4

   Cups: Artwork

Nutrition Facts

KCAL
300 kcal

CARBS
28 g

FATS
18 g

PROTEINS
7 g