Poppy Seed Bread Roll

Poppy Seed Bread Roll ( Sweet Bread from Poland and Hungary)

Ingredients
(A)
350g/3 cups unbleached bread flour
½ tsp salt
25g/ 2 tbsp caster sugar
20g instant active yeast
1 egg
50g/1/4 cup butter, melted
(B)
120ml (+ -) milk/water
For the filling
115g/2/3 cup poppy seeds
50g butter
75g/6tbsp caster sugar
75g/1/2 cup raisins
50g/1/2 cup ground almonds/ground hazelnut
50g/1/3 cup mixed chopped peel, finely chopped/dry apricot (slice it)
½ tsp ground cinnamon or nutmeg or mixed spice

1 egg for glazing
Flaked almonds

Method
1. Lightly grease baking tray and pour boiling water into the poppy seed.
2. Put ingredients (A) into mixer bowl and knead at speed 2 till well combine. Add (B) bit by bit till become a dough. Keep kneading at speed 2 till shiny and elastic.
3. Remove from mixer bowl, and place in a lightly oiled bowl, cover with clear film and leave to rise, in a warm place for 1 hr or till double in size.
4. Turn the dough out on a lightly floured surface and knead lightly. Roll out into a rectangle shape.
5. Spread the filling to within of the edges.
6. Roll up the dough, starting from one long edge, like a Swiss roll, tucking in the edges to seal. Place the seam side down on the prepared baking sheet. Cover with clear film and leave to rise in a warm place for 30 minutes or double in size.
7. Cover with aluminum foil and bake at 190c for 15-20 minutes. After finishing time remove the foil and glaze the egg wash on the surface and sprinkle the almond flakes on top. Continue baking for another 10-15 minutes or till brown.

Method for the filling
1. While waiting, drain thoroughly the poppy seed in a fine sieve.
2. Melt the butter in small pan, add poppy seed and keep stirring for 1-2 minutes. Remove from heat and stir in the rest of the ingredients and set aside to cool.

Equipment used: KitchenAid Mixer Artisan KSM150
Cuisinart Mini Pre – DLC 2ABC






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