Poppy Seed Roll with Nut Filling
Ingredients
- For the dough
- 500 grams Pastry flour
- ½ cube Yeast
- 100 grams sugar
- 250 milliliters lukewarm milk
- 1 egg
- 60 grams butter
- 1 lemon (finely grated)
- For the filling
- 100 grams golden raisin
- 200 grams Poppy seed filling
- 100 grams chopped Nut (such as hazelnuts, almonds, walnuts)
- 100 milliliters Whipped cream
- 1 packet Vanilla sugar
- 2 Tbsps honey
- 1 egg white
- For the topping
- 1 egg yolk
- 2 Tbsps milk
- 3 Tbsps Poppy seeds
- 50 grams chopped Hazelnuts
- 50 grams golden raisin
- 50 grams whole Hazelnuts
Preparation steps
For the dough: Combine half of the flour and a pinch of salt in a bowl. Make a well in the center. Crumble in the yeast then mix in 1 tablespoon sugar and 125 ml (approximately 1/2 cup) milk. Sprinkle some flour over the liquid, cover and let rise in a warm place until doubled in bulk. Add remaining sugar, egg, butter and lemon zest and mix until combined. Mix in remaining flour and milk and knead until smooth.
Let dough rise in a warm place again for 30 minutes, covered with a clean towel. Knead with your hands. Preheat the oven to 180°C (approximately 350°F).
For the filling: Rinse the raisins then chop finely. Transfer to a bowl and mix with the remaining ingredients for the filling. Roll out the dough on a floured work surface into a large rectangle. Spread the filling over top, leaving a 1.5 cm (approximately 1/2 inch) wide border on one long side.
Roll dough up from one long side. Seal the seam and ends with water, pressing down lightly. Transfer to a greased baking sheet and let proof in a warm place. For the topping, whisk the egg yolk and milk together then brush over the proofed dough. Sprinkle with poppy seeds and chopped nuts alternately in a striped pattern. Bake for 45 minutes. Let cool then sprinkle with raisins and whole nuts. Cut into pieces to serve.
