Delicious poppy seed roll – Traditional Ukrainian bakery

Wondering what to cook on the Savior of the Honey Feast Day? Poppy seed roulette is the perfect option! This dish is very popular in Ukrainian cuisine. It has an inimitable flavor and amazing taste.

Soft, tender, sweet yeast bread with a rich, bittersweet poppy seed filling. That sounds mouthwatering and tempting. No more talk, let’s just cook.

Ingredients:

Dough

1 egg

1/2 tsp salt

150 ml milk

60 g (2 oz) sugar

455 g (16 oz) flour

40 g (1.5 oz) dairy butter

20 g (1 dessert spoon) pressed yeasts/

5-6 g (1/2 tsp) yeast powder

Filling

100 ml milk

75 g (2,5 oz) sugar

100 g (3,5 oz) poppy seeds

Cooking

Pour milk in a stew pan and preheat it. Add sugar and whisk until the sugar dissolves. Next, add poppy seeds and cook them for about 2 minutes. Set aside the stew pan for 40-60 minutes to let the poppy seeds soak.

Now let’s cook dough. Preheat milk up to 40°C (104°F) and pour it in a big bowl. Add sugar and mix the mixture. Take pressed yeasts and crumble them into the bowl (or stir in yeast powder). Mix until smooth.

Combine salt with sifted flour and add the mass to the milk. Stir everything. Beat in an egg. At the end add soft dairy butter (of a room temperature) and stir everything one more time.

Transfer the dough to a cutting board and knead it (15-20 minutes with hands or 10 minutes in a dough maker). At the end you should get an elastic and soft dough, which doesn’t stick to hands. Shape the dough in the form of a ball. Grease the bowl with a vegetable oil, and transfer the dough there. Cover it with a plastic foil and leave the dough in a warm place to let it rise about 1.5 - 2 times in volume.

Transfer the poppy seeds to a sieve and let excessive milk drain. Push the poppy seeds through a food grinder. You can also use a blender or a mortar and pestle.

Transfer the dough to an even surface. Roll the dough into a square with a rolling pin (30cm х 30 cm) with a width – 1/2 cm.

Spread the poppy seeds over the dough. Roll the roulette. Cover the roulette with a plastic foil and leave it for 40 minutes to rise.

Brush the top of the roulette with a mixture of a whipped egg and milk. Bake the roll at 180°C (356°F) for 30-40 minutes. When the roll is baked, grease it with melted dairy butter at once (while the roll is hot). Let the dough cool for 20-30 minutes before serving.

Enjoy your meal!

Have you liked the recipe for a poppy seed roulette?

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