Poppy seed roll
Instructions
Dissolve yeast in 2 tablespoons warm water, let it stand 5 minutes, then stir again and let it sit for another 5 minutes in a warm place until it begins to swell.
In a saucepan heat the milk with the sugar, then let it cool.
Place the stick of yeast into a bowl, add the milk, 250 g flour, egg and butter at room temperature, cut into pieces.
Stir until you have a smooth dough, which rovescerete on floured work table with the remaining flour.
Knead again and put the dough in the bowl, where it will rise for a quarter of an hour.
Knock it back and let it rise for half an hour, until doubled its volume.
Meanwhile prepare the filling: collect in the Blender Cup poppy seeds, almonds, raisins found and citrus zest, and whisk briefly.
In a saucepan bring to a boil, stirring continuously, milk, flour and sugar.
Far from heat stir chopped poppy seeds, almonds, etc.
, the egg yolk and cream.
Stir vigorously and United the last mounted snow white.
When the dough is leavened pull it with a rolling pin on a rectangular sheet of approximately 20 x 30 inches.
Cover with the filling spread evenly leaving 1 inch at the edges free.
Wet with melted butter and roll the dough over itself, taking care to close the filling inside.
Place the cake on baking covered with special paper and cook for about 1 hour at 190 degrees.
Remove the cake from the oven when the surface will appear very crisp and golden.
Let it cool, spolverizzatelo with icing sugar and serve in slices through the possibly cream.
Ingredients and dosing for 6 persons
- For the dough:
- 30 g of baking powder
- 275 g of flour
- 5 cl of milk
- 50 g of sugar
- 1 egg
- 50 g of butter
- To fill:
- 100 g of poppy seeds
- 25 g of almond
- 50 g of sultanas
- == 1 lemon (zest)
- 75 g of milk
- 100 g of sugar
- 1 tablespoon of flour
- 1 egg
- 1 tablespoon of cream
- 30 g of melted butter
- Icing sugar
- 1 orange zest