Poppy seed roll

Twisted kitchen


8 servings


180 minutes


350 g   very fine flour
pinch   salt
160 ml   milk
15 g   fresh yeast
90 g   butter
1   egg yolk
    lemon zest from 1 lemon
1 spoonful   granulated sugar
130 g   poppy seeds
5 spoonfuls   cane sugar
6 spoonfuls   milk
1 teaspoonful   lemon juice



  1. Grind poppy seeds in a poppy seed mill at low to medium speed ● Melt 2/3 of the butter in a small saucepan, add sugar, milk, poppy seeds and lemon juice ● Stirring constantly, heat over low heat until slightly thick ● Leave to cool
  2. Preheat the oven to 180 °C ● Warm the milk to about 30-40°C until it is lukewarm ● Add crumbled yeast, a teaspoonful of sugar and a spoonful of flour, mix and leave it to rest until you get leavening ● In between, put flour, salt, the remaining part of softened butter, egg yolk and sugar in the foodprocessor bowl ● Finally, add the leavening and work the mixture into a flexible dough with the kneading hook until it stops sticking to the bowl ● Over low speed first, until all the ingredients are well combined into a single mixture ● Increase the speed ● Dust the dough with flour and let it rise for about an hour until it doubles in size
  3. When the dough is fully-proved, knead it with your hand ● Roll out until thin (about 3mm) ● Brush the whole surface with the poppy seed mixture ● Shape the dough into a tight roll, cut it lengthways in halves using a sharp knife ● Cross the ends and roll the dough up into a spiral, twist it into a circle and when the dough ends meet press them one against the other ● Bake for 20-30 minutes until the dough turns slightly golden