Poppy Seed Roll

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 49hrs
SERVES: 24-36
UNITS: US

INGREDIENTS

Nutrition
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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.
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