Poppy Seed Roll

I'm embarrassed to say that I've had a package of poppy seeds in my cupboard for years, (perhaps decades), thinking that one day I would make something with them. That day has come during the pandemic. Luckily, there is no 'best before' date on the package of seeds.

Here is another delicious recipe from that cheerful YouTube cook Jenny Jones.

Ingredients:
Dough:

• 1 1/2 cups bread (or all purpose) flour
• 1 packet (2 tsp/7 gms/1/4 oz) yeast - instant or active dry yeast
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2/3 cup milk (I use 1% or 2% low fat milk) heated to 120-130° F for instant yeast (or 110-120°F for active dry)
• 2 Tablespoons vegetable oil
• 1 egg
• about 3/4 cup extra flour

Filling:

• 1 cup poppy seeds
• 1/3 cup boiling water
• 1/4 cup ground almonds 
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• zest of 1/2 a lemon & 1/2 an orange

Methods:

Grind the poppy seeds in a spice grinder. I tried a mortar and pestle and it didn't seem to work. Place them in a small bowl, stir in boiling water and let stand uncovered.

Place the flour, yeast, sugar, and salt in large mixing bowl. Stir in the milk followed by the oil and egg. Beat on high for 2 minutes. Stir in the extra flour until dough forms a mass.

Place the dough on a floured board and knead 100 turns (about 2 minutes). Cover and let rest 10 minutes. In the meantime, add the ground almonds, sugar, vanilla & zests to the poppy seeds.

After 10 minutes, roll the dough into a 10 x 12 inch rectangle. Spread the filling almost to the edges.  Then roll by starting at the 10-inch end and place the rolled loaf on a parchment-lined baking sheet, seam side down. Pinch and tuck the ends under. Cover with a towel and allow to rise in a warm spot for 1 1/2 hours or until double in size.

Rolled and ready.

Preheat your oven to 350° F and bake the loaf for 35 minutes.

Cool for 10 minutes and drizzle with glaze (1 cup powdered sugar + about 2 Tbsp. milk, added slowly)