Poppy Roll – Rulet S Makom

A cake recipe for all foodies:

For the dough, melt the yeast in the milk, add half of the flour, stir well and leave in a warm place. When the dough has doubled in volume, add salt. Whisk the sugar with the eggs until white. Add to the yeast mixture. gradually stir in the remaining flour, knead well. Add the melted butter and knead the dough again until it no longer sticks to your hands. Sprinkle the dough with a little flour, cover with a dishcloth and rise again. For the filling, blanch the poppy seeds in a bowl of boiling water, cover and leave to stand at room temperature for 30 to 40 minutes. Drain the water, lightly squeeze the poppy seeds and crush them a little in a baking bowl. Add the honey little by little. Finally, add the sugar and stir until the mixture is firm.

When the dough has repeatedly doubled in volume, roll it out on a wooden board to a layer 1 cm thick. Form the poppy seed mixture on the dough, spread it evenly and roll up the dough. Place the roll on a buttered tray and leave in a warm place.

Brush with beaten egg and bake for 20 to half an hour in the oven heated to 180 degrees Celsius.

Before serving, dust the poppy seed roll with powdered sugar and cut into pieces.

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