Poppy seed roll with raisins
Yeast roll with a generous filling of ground poppy seeds and raisins.
190 min · 12 servings
Per serving
Approximately 328 kcal Protein: 8.0 g Fat: 12.6 g Carbohydrates: 47.5 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Milk, Eggs, Wheat/Gluten
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
NHS: food allergyIngredients
- Wheat flour - 400 g
- Milk for dough - 180 ml
- Milk for filling - 100 ml
- Milk for lubrication - 20 ml
- Dry yeast - 7 g
- Egg - 1 pc.
- Butter - 70 g
- Sugar for dough - 60 g
- Sugar for filling - 80 g
- Poppy food – 180 g
- Brown raisins – 70 g
- Salt - 3 g
How to cook
- Knead the dough from flour, yeast, sugar for the dough, salt, warm milk for the dough, eggs and soft butter. Leave covered for 1-1.5 hours until doubled.
- Pour boiling water over poppy seeds for 20 minutes, strain thoroughly and chop. Heat with milk and sugar for the filling until thick.
- Add the washed raisins and cool the filling completely.
- Roll out the dough into a rectangle, spread the filling, leaving edges. Roll up the roll, pinch and place seam side down on a baking sheet.
- After 30 minutes of proofing, brush with remaining milk. Bake at 180°C for 35-40 minutes and cool before slicing.
Products for the recipe
- Raisins brown — Brown raisins are included in the recipe. The quantity depends on the number of servings.
Author's homemade proportion of traditional poppy seed roll. The poppy seeds are pre-cooked and crushed; raisins are included in the filling options described in the article. Russian text and home proportions: Vostok Food, CC BY-SA 4.0.
Source: Wikipedia: Poppy seed roll · CC BY-SA 4.0