POLISH POPPY SEED ROLL
Steps:
- Directions:Prep Time: 1 hrTotal Time: 2 hrs For the dough: Mix together yeast, sugar, and salt in a large bowl. -Pour in milk, stir until dissolved. -Whisk in 1 cup of flour, cover, and let rise in a warm place until doubled, about 15 minutes. -Stir in egg, egg yolk, and vanilla extract. -Knead remaining 2 cups flour and butter into yeast mixture, adding each alternately a little at a time. -Kneed until smooth and elastic, about 15 minutes. -Place dough in a large bowl, cover, and let rise until doubled, about 1 hour. For the filling: -Simmer poppy seeds in a medium pot full of water until soft, about 40 minutes. -Drain and puree in a food processor, about 4 minutes. -Return poppy seed puree to same saucepan. -Add sugar, butter, raisins, almonds, vanilla extract, and honey. -Cook, stirring, over medium-low heat for 15 minutes. -Set aside to cool. To Cook: Preheat oven to 350*F.15Roll out dough to a 16" x 12" rectangle. -Whisk egg white in a bowl into stiff peaks, fold into the poppy seed filling. -Spread over dough, leaving a 1" border all around. -Fold dough lengthwise in thirds to form a long log. -Pinch ends to seal. -Place cake on nonstick baking sheet, brush with beaten egg white, and bake until it sounds hollow when tapped, about 50 minutes. Cool before serving.
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