Poppy Seed Roll - A delicious cake for the Christmas table
Poppy Seed Roll is a classic of holiday baking. Delicate, fluffy yeast dough envelops a rich, moist poppy seed filling, creating a dessert that is hard to resist. If you are looking for a proven method for a successful rolled poppy seed cake, this simple recipe step by step will definitely not disappoint you. Thanks to additions such as tangzhong, the dough remains soft and fresh for several days. From our recipe you will learn, how to make poppy seed roll, which will surely become the decoration of your table. Try it today and enjoy the taste of homemade poppy seed cake!
Poppy Seed Roll recipe
Ingredients
Ingredients for Tangzhong (dough roux)
- 150 g milk
- 30 g cake flour (type 550)
Ingredients for yeast dough
- 600 g wheat flour type 550
- cooled tangzhong
- 8 egg yolks
- 12 g dry yeast
- 230 g warm milk
- 80 g powdered sugar
- 150 g butter
- a pinch of salt
Ingredients for the icing
- 1 egg white
- about 1 cup powdered sugar
Instructions
Preparing tangzhong
Poppy seed cake wrapped in yeast dough can be prepared a few days before the holidays. To keep it fresh longer, add tangzhong (a roux made of milk and flour) to the yeast dough. Pour the milk into a wide saucepan and add the flour, mix thoroughly with a whisk and heat until a thick mass is formed. Transfer the mass to a tight container and chill in the refrigerator for 24 hours. This step can be skipped and the cake made without the roux.
Preparation of yeast dough
Pour flour into a bowl, add tangzhong, sugar and egg yolks. Note: Do not throw away the egg whites, they will be needed for the poppy seed mass and icing.
Add yeast dissolved in slightly warm milk and knead everything. With a planetary mixer or by hand for about 15 minutes until the dough is well combined. Then add pieces of butter at room temperature and continue kneading. The dough should be smooth and not sticky.
Leave the dough to rise for 1.5 hours. Cover with a linen or cotton cloth.
Preparation of the poppy seed cake mass
Boil 450 ml of milk in a pot, add ground poppy seeds. Stir, do not boil, add sugar, cover the pot and leave for 40 minutes.
Cool the mass and mix well. Add melted butter and almond oil to the cooled poppy seeds.
Beat the egg whites (5 egg whites) until stiff and combine with the poppy seed mixture.
Divide the yeast dough into 2 pieces and roll them out thinly, spreading each with the prepared poppy seed filling. The given proportions will make two poppy seed strudels. Roll up the dough with the filling. Leave to rise under a cloth for 30 minutes.
Bake for about 50 minutes at 170 C, top and bottom heat.
Preparing the icing
Combine the egg white with half of the icing sugar and mix well. Add the sugar one spoon at a time until you get the right consistency. The amount of sugar depends on the size of the egg white and whether you want the icing to be thick or liquid. Pour over the cooled poppy seed buns and sprinkle with almond flakes.
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