Poppy Seed Roll

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Poppy Seed Roll
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
538
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
1 slice contains
(Percentage of daily recommendation)
Calories538 kcal(26 %)
Protein12.6 g(13 %)
Fat25.8 g(22 %)
Carbohydrates63 g(42 %)

Ingredients

for
15
For the dough
750 grams Whole wheat flour
1 pinch salt
250 milliliters milk
1 packet fresh Yeast
75 grams sugar
150 grams softened butter
100 grams softened clarified butter
For the filling
milk
375 grams Poppy seeds
3 tablespoons Semolina flour
100 grams sugar
1 packet Vanilla sugar
80 grams butter
125 grams raisins
organic lemons (zested)
For the icing
75 grams powdered sugar
1-2 tablespoons water
How healthy are the main ingredients?
Whole wheat flourraisinssugarsugarsaltlemon

Preparation steps

1.

For the dough, mix the flour and salt in a bowl and make a well in the center. Heat the milk to lukewarm. Stir with the yeast and 1 teaspoon sugar until dissolved. Pour into the well and mix with a little flour to make a paste. Cover with a dish towel and let sit at room temperature for about 15 minutes. 

Add the remaining sugar. Cut the butter and clarified butter into pieces and process to make a smooth dough. Cover and let rise for 50-60 minutes.

2.

For the filling, bring the milk to a boil. Pour in the poppy seeds and semolina and stir vigorously. Add the sugar, vanilla sugar and butter and boil while stirring.

3.

Stir in the raisins and lemon zest, then remove from the heat and let cool. Knead the dough briefly and roll out on a lightly floured surface to form a rectangle. Spread the cooled poppy mixture the dough, leaving a 2-3 cm (approximately 1 inch) wide border free. Roll up lengthwise. Place in a 35 cm (approximately 14 inch) long greased loaf pan. Let sit for 20-30 minutes.

4.

Bake on the bottom rack of a preheated oven at 180°C (approximately 350°F) (convection 160°C or 325°F/ gas level 2) for 60-75 minutes. Remove from the oven and let cool for about 15 minutes in the pan. Remove and place on a wire rack to cool fully. For the icing, stir the sugar and water until smooth. Drizzle over the roll, let dry, then slice and serve.