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(Poppy Seed Roll)



600 g (1 lb 5 oz) flour
150 g (5 oz) butter, melted
100 g (3.5 oz) sugar
200 ml (8 fl oz) milk
30 g (1 oz) yeast
1/2 tsp salt
4 egg yolks


500 ml (2 cups) ground poppy seed
125 ml (1/2 cup) milk
125 ml (1/2 cup) sugar
4 Tbsp jam (or honey)
1/2 tsp cinnamon
grated zest of 1 lemon
1 Tbsp rum


1. DOUGH: Dissolve the sugar and yeast in lukewarm milk and leave for 15 minutes. Combine flour, yeast, butter, salt, and egg yolks to make a dough. Knead dough until it is elastic and smooth. Cover and let stand in a warm place until double in bulk, about 1 hour.
2. FILLING: Cook the poppy seeds and milk until thick, about 30 minutes. Stir in the jam (or honey), lemon rind and rum. Let cool.
3. ASSEMBLE: Spread flour on a large table-cloth. Divide the dough in half. Roll each piece out very thin (on the table-cloth) and fill with poppy seed filling. Roll up like a jelly roll, using the edge of the table-cloth to assist in the rolling.
4. Pour 100 ml (4 fl oz) of oil in the loaf pan. Place the rolls into the pan. Put in refrigerator over night.
5. Brush the rolls with melted butter. Bake in 175 C (350 F) oven for about 40 minutes or until golden. Cool in the pan before slicing and serving.


All prices are in USD.



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