A yeast poppy seed roll-cake is a traditional delicacy of a subtle taste baked on Christmas day. It is done by rolling out the dough and covering it with filling, consisting of grinded poppy seeds and raisins. Orange peel, nuts, butter or milk may also be added. To give this bakery an exceptional flavour, poppy grains are grinded even several times. The baked roll cake is covered with sugar powder or sprinkled with lemon juice.
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Rub yeast with sugar, pour warm milk, add 500 g flour and mix. Cover the surface with flour, cover with a cloth and leave it warmly to rise.
After 2 or 4 hours, add the remaining flour, sugar, whipped yolks, melt butter, stir everything well, knead and leave to rise.
Add ground poppy seeds. Before that, pour them with boiling water and wait until they become swollen, strain off and crush in a tile or grind with a grinder. Rub yolks with a little sugar, whip the whites up to the foam, add the remaining sugar, poppy seeds and stir. Roll out a sheet that is 2 cm thick. Put a layer of poppy seeds on the sheet of dough, only keep the edges - do not put anything on them – and carefully wrap it.
Leave it warmly to rise, cover with egg and bake in medium heat for up to 50 minutes. After pulling out of the oven, cover with a damp cloth to make the crumb soften.
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