Poppy seed roll with raisins
A yeast roll filled with sweet poppy seed filling, a traditional treat for holidays and weekend tea.
Ingredients
- wheat flour 500 g
- milk 250 ml
- dry yeast 7 g
- sugar 50 g
- butter 100 g
- egg 2 pcs
- HELIO poppy seed filling with raisins 850 g
- egg (for glazing) 1 pc
We add only what we sell. The rest is up to you.
Method
- Knead a yeast dough from flour, warm milk, yeast, sugar, melted butter and eggs.
- Let the dough rise in a warm place for 1 hour.
- Roll out the dough into a rectangular sheet about 1 cm thick.
- Spread the poppy seed filling with raisins evenly over the dough, leaving a border at the edges.
- Roll the dough into a tight log and pinch the edges to seal.
- Place the roll seam-side down on a baking sheet and brush with beaten egg.
- Bake at 180°C (350°F) for about 35-40 minutes until golden brown.
