Hello and welcome to our nice visitors. We’re going to make a poppy seed roll, which is a loaf that’s quite popular in Poland and Hungary. It’s a lovely soft sweet bread with icing.
INGREDIENTS & DIRECTIONS:
You should start by making the dough for your delightful bread. You need to have 350 grams of good strong bread flour and 120 grams of lukewarm milk. A lightly beaten egg, 50 grams of melted butter, 2 tablespoons of sugar, half a teaspoon of salt, and 2 teaspoons of dried yeast. Add the sugar, and the yeast into the milk, mix well, then leave for 10 minutes for the yeast to get going. Put the flour in a well in the center, and add in the beaten egg, the melted butter, and the yeast, milk, and sugar mixture, then mix to a smooth dough.
The ingredients should come together to make a nice dough that leaves the hands clean. So now we’ll pop the dough on a surface and knead it for about 10 minutes until it’s smooth and elastic, so after about 10 minutes of kneading, we’ll have a nice smooth dough that is very springy. pop it in a lightly greased ball cover
Next, leave in a warm place to allow the dough to double in size to make the filling for this loaf we’ve got a hundred grams of poppy seeds Put 75 grams of raisins, 75 grams of sugar, 50 grams of butter, 50 grams of ground almonds, 50 grams of chopped mixed peel, and half a teaspoon of ground cinnamon, pop, and poppy seeds in a bowl, and pour on some boiling water.
Allow it to cool. Once the seeds cool, you can drain them through a fine sieve. You may find a few poppy seeds going through the sieve into the liquid below. Then pour the liquid back into the original bowl, swish it around, then pour it back through the poppy seeds. That’ll capture the last recipe to seed. You can throw this rather horrible-looking liquid away or melt the butter in a pan.
Add the poppy seeds, then cook with stirring for two minutes, they smell nice after two minutes remove from the heat, add in all the remaining filling ingredients, and mix well, next we can put them aside to cool until the dough is just about doubled in size, so we’ll turn it out into a surface knock it back and then we’ll just knead it gently for a couple of minutes so having gone my dough.
We’ll roll it out into a rectangle that’s 35 centimeters by 25 centimeters, or 14 inches by 10 inches. One of the nice things about this dough is that it’s very self-lubricating and doesn’t stick at all. Here’s a little trick to get the corners more square: just kind of pick them up and stretch them.
Now, transfer the loaf carefully, seam side down, into a greased baking tray. We like to pinch the ends together and just tuck them underneath the loaf to neaten up the ends. So now We’ll pop it into a large plastic bag, where you can just cover it with some oil. Now I’ll leave it in a warm place for about 30 to 45 minutes, or until it’s doubled in size.
This has risen well, so now we’re going to pop it in the oven at 170 degrees fan oven or 190 degrees normal oven for about 30 minutes or until it’s lovely and golden brown. It is lovely and brown after about 30 minutes or so. We can leave it on a wire rack to cool. Now for the icing, we’ve got a hundred and twenty grams of icing sugar or confectioner’s sugar, and we’ve put it in a small plan, you’ll add in a tablespoon of lemon juice and mix it a little bit thick.
Next, we’re going to add a teaspoon of water. We carry on mixing well. That’s made it quite a nice texture it gently flows off a spoon. Now you’ll turn the heat on to very low, and just gently heat this icing to make it a little bit more fluid. Once it becomes nice and fluid, we can take it off the heat, then drizzle it into the loaf and finish it off with some flaked almonds. We like a loaf. It’s nice for breakfast with an afternoon cup of tea, but for me, the thing that makes it is the lemony icing. We hope you enjoy making your poppy seed roll with your family and friends.