Try a flavored poppy seed roll. It is best to bake it from yeast dough – the roll will turn out juicy, but fluffy and airy.
You will need: – 25 g of dry yeast; – 0,5 liters of milk; – 4 tablespoons of vegetable oil; – 5 eggs; – 2 glasses of sugar; – 100 g of butter; – 700 g flour; – 300 g of poppy; – salt; – a pinch of vanillin.
Mix half a glass of warmed milk with dry yeast and a tablespoon of sugar. Let the dough stand for half an hour. Then pour in the remaining warm milk, add vegetable oil, 2 tablespoons of sugar, vanillin and salt. Melt the butter, beat the eggs and pour into the mixture too. Pour in the pre-sifted flour in portions and knead the dough. Put it in a warm place for 1–1,5 hours, during which time it should come up with a fluffy hat.
While the dough is working, prepare the poppy filling. Pour the poppy seeds into a saucepan, add a little water and place on a preheated stove. Simmer the mixture over low heat, not letting it boil. The poppy should swell well. Pour a glass of sugar into a saucepan, stir and heat the mixture for another 5 minutes. Then remove it from heat and cool.
Pound the dough that has risen and leave it for the secondary proofing. After another hour, knead the dough again and place on a floured board. If it turns out to be watery, add flour. Do not knead the dough for too long, otherwise it will be too dense.
Roll out the dough on a linen towel into a layer 1–1,5 cm thick, distribute the filling evenly over it, leaving one long edge free. Use a towel to roll the layer into a roll. Lubricate the free edge with water and secure so that the baked goods do not lose their shape.
Place the roll on a baking sheet. Lubricate the product with a beaten egg on top, this will provide a beautiful golden brown crust. Send the baking sheet to the oven, preheated to 200 ° C, and cook the roll for about half an hour. Put the finished baked goods on a wooden board and chill under a towel.