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Preparing time: 20 min
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Rising time: 1-1,5 hour
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Ingredients
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Method
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120 ml semi-skimmed milk
1 table spoon all-purpose flour
1 tea spoon unrefined caster sugar
15 g fresh yeasts
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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.
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2 eggs
80 g unsalted butter
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Crack the eggs to a glass jug. Heat the butter in a small pot and let it melt. Let the butter cool.
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500 g all-purpose flour
115 g unrefined caster sugar
100 ml semi-skimmed milk
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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.
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1 tea spoon vegetable oil
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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.
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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. |
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800 ml poppy seed filling
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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.
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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.
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Glaze:
juice from 1/2 orange
5 full table spoons of icing sugar
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Add the icing sugar to the orange juice and mix finely until you get smooth glaze. Spread the glaze on the rolls.
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