Whole poppy seeds scatter through the dough and give no flavour; you need ground poppy seed paste. If the paste is dry, add a spoonful of oil to bring it to a spreadable consistency.
Ingredients
For the dough
For the poppy seed filling
For the top
Method
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Prove the yeast
Leave the warm milk, a spoonful of sugar and the yeast for 10 minutes.
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Knead
Add the remaining sugar, the oil, egg, salt and flour, knead for 12 minutes and prove for 1 hour.
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Make the filling
Mix the ground poppy seed, sugar and melted butter.
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Roll and spread
Divide the dough in two, roll out into thin rectangles and spread the filling.
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Roll up
Roll tightly from the long edge and put on the tray.
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Rest and bake
Leave for 30 minutes, brush with egg yolk and bake at 170 degrees for 30 minutes.
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Slice
Once cooled a little, slice 2 centimetres thick.
Tips
- Do not use whole poppy seeds; unground, they scatter through the dough and give no flavour.
- If the filling is dry, add a spoonful of oil, as a filling that will not spread tears the dough.
- Do not slice it hot, as the layers get crushed.
Nutrition
Values are per serving and approximate.