As a matter of fact, I was up late, baking Poppy Seed Roll last evening, left the room for a split second and returned to find half of it gone. I had to swat away the wolves and stand guard over the remainder until it cooled and then hide it. That never happens with fruitcake.
- 3 cups all-purpose flour
- 1/2 cup butter (cold)
- 1/2 tsp. salt
- 1 Tbsp. yeast or 1 small packet of yeast
- 1 tsp. sugar, 1st amount
- 1/4 cup sugar, 2nd amount
- 1 tsp. vanilla
- 3 egg yolks
- 1/2 cup boiling water
- 1/2 cup evaporated milk
- 2 cups finely ground poppy seed
- 1 cup white sugar
- 1 egg
Mix the ground poppy seeds with a cup of white sugar. Beat an egg until just mixed and mix it into the poppy seed mix. Set this aside.
Separate three eggs placing the yolks into another bowl. Stir vanilla into the yolks. Stir in the second amount of sugar. And add this to the yeast mixture which should be frothy by now.
Whisk this together and set aside.
Measure out flour and salt into another bowl. Yeah, there are a lot of bowls in this recipe. Cut in the butter.
Once the flour is quite fine in texture, stir it into the yeast and egg mixture.
It will form a stiff dough. Scrape it out onto your lightly floured work surface and knead it a few times.
Form it into a cute little log and divide into three equal parts. Let each of these rest for ten minutes, covered with a tea towel.
Now after the dough has rested, roll the dough out into three 8 x 10 rectangles. Spread with the poppy seed mix.
Roll each rectangle into a log pinching the ends to seal in poppy seed mix. I rolled these from the long side which made smaller slices but more of them, an important factor when feeding a bunch of men. Rolling from the short side makes a plumper, prettier roll...see the photo of Saucey Chef's Poppy Seed Roll in the side bar. Grease the pans or use parchment paper.
Let them rise until almost doubled. Bake x 20 minutes @ 350 F and cool on racks.