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🍽️ Polish-style Poppy Seed Roll with Sugar Glaze

680 kcal · 30 min · 4 servings

Ingredients

• 30 g fresh yeast
• 180 ml lukewarm milk
• 500 g flour
• 40 g sugar
• 1 tsp grated untreated lemon zest
• 80 g soft butter
• 1 egg
• 250 ml milk
• 50 g butter
• 150 g sugar
• 300 g ground poppy seeds
• 80 g ground hazelnuts
• 1 egg
• 50 g liquid butter (for brushing)
• 1 egg yolk (for brushing)
• 300 g powdered sugar
• 4 tbsp lemon juice (or rum)
• 100 g candied orange peel
• 200 g poppy seeds

Instructions

1. 1. Crumble the yeast into 50 milliliters of lukewarm milk and stir until dissolved.
2. 2. Mix the flour with the sugar and the lemon zest in a bowl.
3. 3. Make a well in the center of the flour mixture and pour in the yeast mixture.
4. 4. Lightly dust the surface with flour and cover the bowl with a cloth.
5. 5. Let the dough rise in a warm place for 15 minutes.
6. 6. Place the butter in pieces and the egg on the edge of the flour mixture.
7. 7. Knead everything together with the remaining milk to form a smooth dough.
8. 8. Shape the dough into a ball and place it back into the bowl.
9. 9. Cover the bowl with the cloth again and let the dough rise for 1 hour.
10. 10. Bring the milk and butter to a boil in a saucepan.
11. 11. Stir in the sugar and ground poppy seeds and cook the mixture over low heat for 10 to 15 minutes.
12. 12. Remove the pot from the heat and stir the nuts and egg into the hot filling.
13. 13. Knead the dough vigorously again after the resting period.
14. 14. Divide the dough into two equal halves.
15. 15. Lightly flour your work surface.
16. 16. Roll each half of the dough into a rectangle about 5 millimeters thick.
17. 17. Brush the dough surfaces with melted butter.
18. 18. Spread the poppy seed filling evenly over the dough surfaces.
19. 19. Roll the rectangles tightly from the long side.
20. 20. Place the rolls with some space between them and the seam facing down on a baking sheet lined with baking paper.
21. 21. Cover the rolls with the cloth and let them rise for another 15 minutes.
22. 22. Preheat the oven to 180 degrees Celsius with top and bottom heat.
23. 23. Whisk the egg yolk and brush the rolls with it.
24. 24. Bake the rolls in the preheated oven for 45 to 60 minutes.
25. 25. Stir the powdered sugar into the lemon juice gradually to form a thick glaze.
26. 26. Chop the candied orange peel coarsely.
27. 27. Remove the finished rolls from the oven.
28. 28. Brush the hot rolls with a little water.
29. 29. Sprinkle the poppy seeds over the rolls.
30. 30. Pour the sugar glaze thickly over the rolls and spread it carefully with a brush.
31. 31. Sprinkle the chopped candied orange peel over the top.
32. 32. Let the rolls cool completely on a wire rack.

Nutrition per serving

• kcal: 680
• Protein: 14 g · Fett/Fat: 28 g · Carbs: 85 g