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Poppy Seed Roll

Preparing time: 20 min
Rising time: 1-1,5 hour
120 ml semi-skimmed milk
1 table spoon all-purpose flour
1 tea spoon unrefined caster sugar
15 g fresh yeasts
Heat  the milk in a small pot, add the fresh yeast and dissolve them. The milk can’t be hot, just warm. Add the flour and the sugar. Stir and leave the mixture to prove for 10 min.
2 eggs
80 g unsalted butter
Crack the eggs to a glass jug. Heat the butter in a small pot and let it melt. Let the butter cool.
500 g all-purpose flour
115 g unrefined caster sugar
100 ml semi-skimmed milk
Melted butterAn egg
The milk into the doughThe dough after mixing the ingredients
Combine all dry ingredients and put into a mixing bowl of the stand mixer fitted with the dough hook. Start mixing at speed 1 and pour proven yeast into the bowl.
Then gradually pour the milk, then melted butter and the eggs. Change the speed to 2 and continue mixing until the ingredients are blended and the dough is smooth with no lumps. The dough will be sticky.
1 tea spoon vegetable oil
Prepare the glass bowl. Oil the container, transfer the dough into the bowl, cover with a dump kitchen towel and leave for at least an hour in warm place to prove. The dough should rise about 1.5 times in volume.
Line a baking sheet with the baking paper.

Generously floured Rolling pin in actionRolling out the dough Polly Eats London

Transfer the proven dough into the generously floured worktop. The dough is sticky so the worktop should be generously floured. Don’t knead, only try to stretch it and make a rectangular shape. Roll out the dough to a thickness of 5 mm keeping the rectangular shape.
The poppy seed paste spread on the dough Polly Eats LondonThe poppy seed paste spread on the dough Polly Eats LondonRolling up the dough filled with the poppy seed paste Polly Eats London
Spread the poppy seed paste evenly on the whole area. Starting with the long side, roll up the dough and pinch the edges to seal. Pinch also the endings to seal them.
The rolls divided in two parts on the baking tray Polly Eats LondonThe rolls on the baking tray Polly Eats London
You can bake one long roll or divide the dough into two rolls. If you decide to make two pastries, sealing the edges in essential.
Transfer the rolls on the baking sheet seam side down and allow them to prove about 20 min.
Preheat the oven to 180º C. Pop the risen rolls into the oven and bake about 30 min or until are light browned. Cool on the wire rack.
juice from 1/2 orange
5 full table spoons of icing sugar
Add the icing sugar to the orange juice and mix finely until you get smooth glaze. Spread the glaze on the rolls.

The Poppy Seed Rolls with glaze Poppy Eats London

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