What you need
Total
- 3 eggs
- 70g butter (unsalted)
- 1 teaspoon salt
- 120g sugar
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- almond extract
- 50g raisins or dried fruit mix
- 250g poppy seeds
- 500g plain white flour
- flaked almonds
- water
- 300g whole milk
- 14g yeast
For the Dough
- 500g plain white flour
- 2 egg yolks
- 250g milk
- 14g yeast
- 50g butter (unsalted)
- 15g sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
For the filling
- 250g poppy seeds
- 50g raisins
- 2 egg whites
- almond extract
- almond flakes
- 20g butter
- 100g sugar
For the glazing
- 1 egg
- 1 tablespoon oil
- 250g icing sugar
- 60g milk
Equipment
- dough mixer
- blender
- sauce pan (small)
- oven
- bowls and cups
- a clean kitchen towel
- grease proof paper
- rolling pin
- brush
How you do it
Prepare poppy seeds overnight
- pour the poppy seeds into a bowl. Bring enough water to the boil to cover all of the poppy seeds
- cover the bowl and let it rest over night
Prepare the dough
- in a sauce pan heat the milk until it is warm (do not boil)
- in the kitchen mixer bowl pour in the milk. Add the yeast, sugar (15g) and egg yolks and whisk by hand to mix it well. Let it rest for 5 min.
- then add the rest of the dough ingredients, i.e. 500g flour, 50g butter, 1 tsp vanilla extract and 1 tsp salt
- put the kitchen mixer on lowest setting for a minute or two, then increase to second lowest setting for another 3-4 min
- remove the bowl from the mixer, cover it and let it rest for ca 2 hours
Prepare the filling
- wet a clean kitchen towel and place it into another empty bowl, so that it covers all of the bowl
- pour the poppy seeds/water from the overnight bowl into the bowl covered with the towel
- lift the towel with the content out of the bowl and wring it. A brownish liquid should drip out
- wring it a few times until almost no liquid comes out any more
- clean the 'overnight' bowl so that it's dry and empty
- pour the 'dried' poppy seeds from the towel into the 'overnight' bowl
Now to mixing in the ingredients
- add the 2 egg whites, the almond essence, butter, honey and sugar
- with a handheld kitchen blender turn it carefully into a paste
- put in the raisins and almond flakes and mix with a large spoon so that it's evenly distributed in the filling
Prepare the glazing
- in a cup put in the egg and oil and whisk until well mixed
Getting it ready for baking
- preheat the oven to 170-180 C (350F)
- spread out some greaseproof/baking paper (that fits in the oven)
- split the dough into 2
- for each dough:
- roll each dough out to a rectangle
- spread the filling onto each dough rectangle evenly
- starting on one of the long sides of the dough with the filling, roll it gently to form a log
- place the grease proof paper with the 2 dough logs on a tray and cover both with a clean towel. Let it rest for ca 40min
- remove the towel and brush the logs with the egg/oil mix. The put into the oven for ca 35min
Icing
- remove the rolls from the oven and let them cool down for a bit
- mix the 250g icing sugar with some preheated 60g milk (warm, not hot) and mix well. it should turn into a smooth paste with no lumps
- gently pour/brush the icing over the logs
