Poppy seed roll

Poppy seed roll



For the test
1 kg of flour
250 g butter
6 yolks
250 g granulated sugar
0.5 l of milk
50 g yeast
Vanillin
Salt
lemon zest

For filling
0.5 kg of poppy
200 g granulated sugar
3 tablespoons of honey
1 tablespoon butter
6 proteins
half a cup of raisins, chopped almonds and candied fruit.

For dough, mix a glass of milk, a glass of flour, a tablespoon of granulated sugar and yeast. Beat the yolks with white sugar, add the remaining milk, flour, vanillin, lemon zest, pour in the dough. Knead the dough until it begins to lag behind the hands, then put in a warm place. When the dough increases significantly in volume, knead it again with warm melted butter and let it come again.

Scale poppy with boiling water, strain, add water and cook until it begins to crack (fresh will be ready in about 30 minutes, old - in two hours). Skimmed poppy seeds three times through a meat grinder (or beat with a mixer until smooth), fry together with all the additives in butter for 3-5 minutes and cool. In the poppy mass pour the whipped whites into a strong foam and mix gently.

Roll the dough into a layer, spread the filling on it, roll it into a roll and put to bake.