Traditional poppy seed roll
<p>Fill your kitchen with the aroma of this soft, sweet, Eastern European bread.</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>0.25kg of poppy seeds</li>
<li>¾ cup of sugar + 2 tablespoons extra</li>
<li>1 tablespoon of butter, melted</li>
<li>1 teaspoon of lemon juice</li>
<li>½ cup of milk, hot</li>
<li>7g of active dry yeast</li>
<li>½ cup of warm water</li>
<li>2 cups of flour</li>
<li>½ teaspoon of salt</li>
<li>¼ cup of butter</li>
<li>1 egg, separated</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<p>1. In a food processor, process seeds for one minute.</p>
<p>2. In a bowl, mix seeds, ¾ cup of sugar, melted butter, lemon juice and milk and stir to create a filling. Let chill.</p>
<p>3. Mix yeast with water and remaining sugar. Let sit until yeast forms a layer.</p>
<p>4. In a bowl, mix flour, salt and ¼ cup of butter until crumbed.</p>
<p>5. Add yeast and egg yolk to crumb mixture, saving the egg white. Stir until a dough forms.</p>
<p>6. On a floured surface, knead dough for about five minutes or until smooth.</p>
<p>7. Divide dough in half. Roll each half into 30cm x 40cm rectangles.</p>
<p>8. Spread chilled poppy seed filling over top each half, reserving a 2-3cm border around each. Fold all sides of the border inward over the filling, pressing.</p>
<p>9. Roll the dough length-wise forming a roll, repeating for both. In order to stop filling leakage, pinch and tuck ends.</p>
<p>10. Place rolls, seamed side down on a lined baking sheet and let sit for one hour.</p>
<p>11. Preheat oven to 175°C.</p>
<p>12. Beat reserved eggwhite and brush over rolls.</p>
<p>13. Bake for 30 to 40 minutes. Remove and cover with a cloth and let cool completely. Cut to serve.</p>
