Poppy Seed Roll

Method

1. 01

   Step 1: Make the dough

   Mix the flour, yeast, sugar and salt. Add the warm milk and eggs and knead for 5 minutes. Add the soft butter a piece at a time and knead for another 8–10 minutes, until the dough is smooth, elastic and only slightly tacky.

2. 02

   Step 2: First rise

   Shape into a ball, place in a bowl, cover with cling film and leave somewhere warm for 60–90 minutes, until doubled.

3. 03

   Step 3: Simmer the poppy seeds

   While the dough rises, rinse the poppy seeds in a fine sieve, put them in a pan with the milk and bring to the boil. Simmer gently for 10 minutes, stirring, until the seeds swell. Cover, leave for 30 minutes, then drain through a fine sieve and press out the liquid.

4. 04

   Step 4: Grind the poppy seeds

   Grind the seeds twice through a mincer with a fine plate, or in batches in a spice grinder or powerful blender. Properly ground poppy seeds turn greyish and pasty and release a milky liquid — that’s what you’re after.

5. 05

   Step 5: Finish the filling

   Melt the butter in a pan, add the ground poppy seeds, sugar, honey, raisins and lemon zest and warm through, stirring, for 3–4 minutes until the sugar dissolves. Cool completely. Beat the egg white with a fork until lightly foamy and fold it into the cold filling — it binds the poppy seeds as they bake.

6. 06

   Step 6: Roll up

   Knock back the dough and halve it. Roll each half into a rectangle of about 30 × 35 cm, 5 mm thick. Spread with half the filling, leaving a 2 cm border, roll up tightly from a long side and pinch the seam and ends to seal.

7. 07

   Step 7: Second rise

   Place the rolls seam side down on a lined tray, well apart, cover with a tea towel and leave for 30–40 minutes until visibly puffy. Heat the oven to 175 °C (350 °F).

8. 08

   Step 8: Brush and pierce

   Brush the rolls with the beaten yolk. Pierce them right through to the tray with a skewer every 3–4 cm — steam escapes through the holes, so the dough won’t separate from the filling.

9. 09

   Step 9: Bake

   Bake for 35–40 minutes until deep golden brown, covering with foil if the tops darken too quickly. Cool on a rack for at least an hour.

10. 10

    Step 10: Glaze

    Mix the icing sugar with 1–1½ tbsp lemon juice into a thick glaze and drizzle over the cooled rolls in thin lines.