Poppy Seed Roll Cake

New Year, New Challenges!!!

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Ingredients:

3/4 cup milk
3/4 oz dry yeast
3 cups all-purpose flour
6 oz unsalted margarine or butter
6 eggs yolks
6 tablespoons sugar
2 tablespoons vodka or rum
pinch of salt
1 vanilla sugar (0.53oz)

Poppy Seed Filling:

17.6 oz poppy seeds
4 cups milk
3/4 cup sugar
2/3 cup raisins
1/3 cup walnuts, chopped
3 tablespoons honey
2 teaspoons almond extract
1 teaspoon ground cinnamon
1 tablespoon unsalted margarine or butter, room temperature
1/4 cup Candied Orange Peel
6 egg whites

On the top:

poppy seeds or chopped walnuts
1 cup powdered sugar
3-4 tablespoon fresh squeezed lemon juice

Instructions:

In a small pot, melt a margarine and cool off. Mix flour with dry yeast, vanilla sugar, salt, sugar. Add slightly cold milk, eggs yolks, and vodka; and mix.  At the end of kneading add the cold melted margarine. Knead until the dough forms into a ball (long enough to be soft and flexible).If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional milk, 1 tablespoon at a time. Place it in a lightly floured bowl, cover the bowl with a linen towel and let rise in a warm area until doubled in size, about 1 hour.

Filling:

In a small pot add 4 cups of milk and bring to a boil. Place the poppy seeds into medium size saucepan. Cover with boiling milk, let it cool. After that, drain well. Tree times grind in a meat grinder with a 1/4″ hole meat grinder plate. During second grinding add sugar, nuts, candied orange peel, raisins.

Combine prepared poppy seeds with honey, butter, cinnamon, almond extract. Beat egg whites until soft peaks form and carefully mix with poppy seed filling. Set aside.

Divide the dough into 3 equal pieces. Roll out one part at a time of the dough to a thickness of 3 mm (rectangular shape). Spread 1/3 of the filling onto each piece (leaving 1-inch border) and then roll the dough up, sealing the dough ends as tightly as you can. Place each roll onto an oiled baking paper. Wrap the baking paper loosely around the roll (leaving 1/2 in loose). Transfer each one onto a baking tray and let rise in a warm area, about 15 minutes.

Bake at 376ºF for about 30 – 40 minutes until dark golden brown. Take it out from the oven and cool.

Decorate with icing and poppy seeds and chopped nuts.

Powdered Sugar Icing:

In a medium bowl, stir 1 cup of sugar powdered and 2-3 tablespoons freshly squeezed lemon juice or just hot water. Whip the back of a tablespoon to obtain a smooth icing glaze. If the icing is too thick – add more juice or water if too rare – more sugar powdered.

ENJOY!!!

3 thoughts on “Poppy Seed Roll Cake

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