I stopped by on a Saturday morning at a farmers market in the Villages in Florida to find some wonderful baked goods. While shopping I came upon two ladies selling an assortment of Romanian style baked goods. They looked wonderful and tasted just as good. One of the items I decided to make myself….A Poppy Seed Roll
Dough:
1 1/2 cups bread flour
1 packet of instant yeast (2 teaspoons)
1/4 cup sugar
1/2 teaspoon salt
2/3 cup whole milk (110 degrees)
2 tablespoons vegetable oil
1 egg
Filling:
1 cup poppy seeds (extra for topping)
1/3 cup milk (boiling)
1/2 cup ground almonds (toasted)
1/2 cup sugar
1/2 teaspoon vanilla extract
zest of a lemon
Egg Wash (whisk together and set side)
1 egg
2 tablespoons milk
Line a 1/2 sheet pan with parchment paper and pre-heat your oven to 350 degrees
In a small bowl add the yeast and the warm milk and allow to stand for 5 minutes. The yeast should begin to froth up. In the bowl of a stand mixer mix together the flour, sugar and salt. Add in the yeast mixture egg and vegetable oil and with a hook attachment mix at a medium speed until the dough pulls from the sides of the bowl. (you may need to add a little more flour if necessary) Remove the dough and knead for 5 minutes on a lightly floured surface. Place the dough into a slightly oiled medium bowl, lightly covered and allow to proof for about an hour.
Place the poppy seeds into a food grinder until they become moist then place into the boiling water and allow to boil for 5 minutes, set side. Grind the almonds and add to the cooled poppy seeds along with the sugar, vanilla extract and zest and mix well.
Roll the dough out onto a lightly floured surface to about a 10″ x 12″ shape. Spread the poppy seed mixture and roll up starting at the 10″ end. Place the roll with the seam side down onto the prepared pan, cover with a towel and allow to double in size (about 1 1/2 – 2 hours). Brush with the egg wash, sprinkle with poppy seeds and bake for 35 minutes. Allow to cool and serve
Enjoy
Chef Brian Klauss