This poppyseed bread roll is absolutely divine. The bread is soft and fully and the filling is nutty and just a little sweet making it very easy to eat and perfect with a cup of tea or coffee. The dough is very easy to work with and though some of the filling oozed out when I rolled it up there was plenty to make a very lovely looking swirl inside with a nice soft crunch as contrasting texture.
Poppyseed Strudel Roll
AuthorMabDifficultyIntermediateMake the dough. In your stand mixer bowl combine warm milk, sugar and yeast and let sit for 5 minutes or until foamy.
To the bowl add flour, salt, butter, and egg then knead until smooth using the dough hook and knead until smooth, about 7-8 minutes then cover and allow to rise in a warm area for about an hour until doubled.
Make the poppyseed filling by grinding the poppy seeds with a coffee grinder until they turn into a powder. Then mix the powder with milk, sugar, salt, and vanilla stir and combined and set aside until ready to use.
Make the topping by combining flour with brown sugar, melted butter, cinnamon, cardamom and a pinch of salt in a bowl then set aside.
To assemble: Flour and roll out dough into a 18 x 12 inch rectangle, spread the poppyseed filling evenly on top of the dough and roll it into a log from the long side.
Place log seam side down on a baking sheet lined with parchment paper and brush with milk or egg wash and press the topping into the top of the log. Let sit for 20 minutes while you preheat the oven to 175°C.
Bake bread for 40-50 minutes or until a toothpick inserted in the center comes out clean. Do not cut until the roll has completely cooled.
Adapted from <a href="https://www.cherryonmysundae.com/2022/03/poppy-seed-streusel-bread.html">Cherry on My Sundae</a>
Ingredients
Directions
Make the dough. In your stand mixer bowl combine warm milk, sugar and yeast and let sit for 5 minutes or until foamy.
To the bowl add flour, salt, butter, and egg then knead until smooth using the dough hook and knead until smooth, about 7-8 minutes then cover and allow to rise in a warm area for about an hour until doubled.
Make the poppyseed filling by grinding the poppy seeds with a coffee grinder until they turn into a powder. Then mix the powder with milk, sugar, salt, and vanilla stir and combined and set aside until ready to use.
Make the topping by combining flour with brown sugar, melted butter, cinnamon, cardamom and a pinch of salt in a bowl then set aside.
To assemble: Flour and roll out dough into a 18 x 12 inch rectangle, spread the poppyseed filling evenly on top of the dough and roll it into a log from the long side.
Place log seam side down on a baking sheet lined with parchment paper and brush with milk or egg wash and press the topping into the top of the log. Let sit for 20 minutes while you preheat the oven to 175°C.
Bake bread for 40-50 minutes or until a toothpick inserted in the center comes out clean. Do not cut until the roll has completely cooled.