Christmas Card 2019 EN

Happy Holidays Old world poppy seed roll Ingredients FILLING: 230g poppy seeds ¾ cup white sugar 1 tbsp butter, melted 1 tsp lemon juice ½ cup hot milk DOUGH: 1 package active dry yeast ½ cup warm water 2 tbsp white sugar 2 cups all-purpose flour, or more if needed ½ tsp salt ¼ cup butter 1 egg, separated – white reserved Method Place poppy seeds into a food processor and process until the seeds are ground, about 1minute. Mix the poppy seeds with ¾ cup of white sugar, 1 tablespoon of melted butter, lemon juice, and hot milk; stir to combine. Cover the poppy seed filling and refrigerate it while dough is being made (the filling will set up and thicken as it chills). Mix yeast with water and 2 tablespoons of sugar in a small bowl. Allow to stand until the yeast forms a creamy layer. Mix flour with salt; use a pastry cutter to cut ¼ cup butter into the flour mixture until the mixture resembles coarse crumbs. Pour yeast mixture and egg yolk into the flour mixture and stir to make a soft dough. Turn dough out onto a floured work surface and knead it until it becomes smooth and slightly springy – about 5 minutes. If the dough is too sticky, add in more flour, about 2 tablespoons at a time. Cut the dough into 2 equal pieces. Roll each piece out into a 12× 16-inch rectangle. Spread half the poppy seed felling covering each rectangle leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down. Pick up the shorter side of a dough rectangle and roll it like a jelly roll; do the same with the second rectangle. Pinch ends together or tuck ends under to prevent the filling from leaking out. Line a baking sheet with parchment paper; place rolls seam side down on the baking sheet and allow them to rise in a warm place for about 1 hour until they are twice as big. Preheat the oven to 175°C (gas mark 4). Beat egg whites in a bowl until they are frothy; bush the rolls with beaten egg whites. Bake the rolls in the preheated oven until they get dark or golden brown on top, around 30-40 minutes. Remove from the oven and cover them with a clean kitchen towel until they are cool, to keep their crust soft. The rolls should be completely cooled before they are sliced. Shared by Marta Macias Poland