Poppy Seed Roll
- Ready In:
- 49hrs
- Ingredients:
- 19
- Yields:
-
24-36 Slices
- Serves:
- 24-36
ingredients
- 1⁄2 pint sweet cream
- 1 cup milk
- 1⁄2 - 3⁄4 cup sugar
- 1 (7 g) package dry yeast
- 2 egg yolks
- 2 egg whites, stiffly beaten
- 1⁄4 lb butter, melted
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
- 4 -5 cups all-purpose flour
-
Filling
- 1⁄2 cup poppy seed (in grinder)
- 1⁄4 cup milk, warm
- 1⁄2 cup nuts, ground up
- 1 lemon, zest of
- 1⁄2 teaspoon vanilla
- 3⁄4 cup brown sugar
- 1 egg white, beaten
- 2 tablespoons butter
- 1 tablespoon raspberry jam
directions
- Put the bread portion in a breadmachine, in order of liquids first, then dry. Putting the yeast in last in a little indent in top of the flour. Set on dough cycle.
-
Filling:
- 1/2 cup poppy seeds, put in grinder, just enough to pop the seeds. Take out and put in a large measuring cup with the 1/4 cup warm milk to soak overnight. Then without straining, mix the rest of the ingredients in with the poppy seed mixture. Mix well.
- When dough is finished, roll out to rectangle with the short side nearest you.
- Spread the poppy seed mixture on top of the dough, try to get the poppy mixture as close to the edges as possible.Roll up as a jelly roll. Place in well-greased deep pans.
- Give a egg wash, and sprinkle surface with poppy seeds and allow to rise. Bake at 350F, for 40 minutes or until a dark golden brown.
- Tip: You have to have the raspberry jam, either seeded or unseeded. It is the secret to the store-bought taste.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Evelyn L Jepson
Canada
I had to change my email address of late. if you can't get it by lorraineejepson@yahoo.ca, try yahoo.com.