Poppy Seed Roll
For the dough:
2 cups flour
2 teaspoons dry yeast
¼ cup sugar
100 gram (1 stick) soft butter
1/3 cup milk
1 teas. Vanilla
¼ teas salt
For the filling:
½ cup sugar
½ cup milk
25 gram soft butter
Pinch of salt
150 gram ground poppy seeds
1 teas brandy
100 gram ground walnuts
1 yolk for brushing the top
In a bowl of an electric mixer with a dough hook put flour, yeast, sugar, butter, milk, vanilla, egg yolk and salt and knead at medium speed for 5-6 minutes until the dough is smooth. Divide to 2 batches. Wrap each in plastic wrap and refrigerate for about an hour.
Poppyseed filling: in a medium pot put sugar, milk, butter and salt and heat to a boil. It is important to note that all the sugar has dissolved.
Add poppy seeds and stir until the mixture is smooth.
Add brandy, egg yolk and nuts and mix until you get a paste.
Cool slightly at room temperature before using it.
Make the Presburger: divide the dough into 2 equal parts.
On a floured surface, roll each part into a 3-4 mm thick rectangle and spread half of the poppy seed filling in a thick layer.
Roll tightly and place in a lightly greased pan.
Repeat with the second part of the dough and the remaining filling.
Cover the cakes with a damp towel and set aside for an hour at room temperature. The cakes are not supposed to double their volume at this time. If you want, you can scorch the top of the cakes with a serrated knife.
Preheat oven to 350f (180c) degrees.
Gently brush the cakes with beaten egg and bake for about 30-40 minutes or until golden brown.
Cool at room temperature, sprinkle some powdered sugar and serve.
1. I often use only half of the dough to prepare one roll and freeze the other for future use.
2. Same dough can be filled with ground walnut mixed with sugar. Raisins, pitted cherries or other dry fruit may be added.