Polish poppy seed roll
For the dough:
250 gr flour
90 ml of milk, slightly warm
75 g butter (to melt)
3 egg yolk, beaten with a fork
10 grams of dry yeast
3 tbsp. sugar
1 tbsp rum (or other alcohol)
8 grams vanilla sugar
For poppy weight:
250 g poppy
500 ml water (boiling water)
3 egg whites
50 grams of raisins
30 g of nuts (I like almonds), chop
1 tbsp honey
1 tbsp butter
Zest of 1 orange
8 g vanilla sugar
50 ml rum or brandy
1 Cup powdered sugar
4-5 tablespoons boiling water
2-3 drops of almond essence (you can to miss)
The poppy seeds and almonds for sprinkling
1. In a large bowl place the flour, milk, melted butter, yolks, sugar, rum, vanilla sugar and yeast. Mix well and knead yeast dough. Knead until then, until the dough begins to lag behind the hands. It should be soft and oily to the touch.
2. The dough place in a bowl, cover with a tea towel or cling film and put in 1 hour and 30 minutes in a warm place to come. The dough should not rise significantly and increase approximately one and a half times. Meanwhile, prepare the poppy seed weight:
3. Mack put it in a deep bowl and pour 500 ml boiling water, stir, cover the bowl and leave to cool.
4. Raisins place in a small bowl and also pour boiling water so that water covered the entire surface of the raisins. The water from the raisins drained after 10 minutes and immediately pour 50 ml of rum.
5. When Mac is cold, RUB it in the bowl, or as I, 5-6 minutes intensely whisk in a blender. Mac must purchase a gray tint.
6. By the end of the «appeal» of the dough, beat the egg whites in a solid foam. Drain the raisins, rum you can drink. Poppy place into a large bowl (larger than You think You need, add the raisins, crushed nuts and zest, powdered sugar, vanilla sugar, oil and honey. Mix well until smooth.
7. Gently but firmly, enter the beaten egg whites into the poppy mass. Stir until smooth.
8. Remove the dough from the bowl and on a lightly floured surface roll out, not too thinly, giving the shape of a square. Put poppy in the middle of the square and spread evenly , retreating 5-8 cm at the edges.
9. Gently with his hands, but again as surely and quickly, shape into loaf. The edges fold under the bottom.
10. Preheat the oven to 190 C. cut Out parchment paper for baking the segment length in three of the width of the roll. Roll, very carefully, leaving the top about 0.5 cm free, wrap in paper, so that the joint paper was under the loaf. Must not be tight bundle.
11). Place the roll on a dry baking sheet. When oven is heated, slide the loaf and bake 40-45 minutes. The top should be browned.
12. Roll remove and let cool slightly. Gently remove the paper and cool completely.
13. When the loaf has cooled, cut off the ends, so beautiful slice. Prepare the poppy seeds and almonds for decoration. Let it be «at hand».
14. Make sugar icing: mix the icing sugar with 4-5 tablespoons of boiling water. Stirred the mass until smooth, and add the essence. Mix again. And quickly before the Fudge is frozen, generously sprinkle the surface of the roll Fudge. Immediately sprinkle, at Your discretion, poppy seeds and nuts, giving the desired pattern. As there is fully let to harden. It is best to leave overnight.
15. When the Fudge is completely frozen, carefully place the roulade on a serving dish. The loaf is ready.