Russia: Poppy Seed Roll
It’s been over a week since I’ve posted anything on the blog. I was visiting my parents in Florida, enjoying some sunshine and R&R. It was beyond fabulous to escape our brutal Minnesota winter. I almost didn’t come back! Now that I’m back in action, I figured I should tackle Russian food in honor of the Olympics being held in Sochi. I’m definitely hoping my dishes aren’t another #sochifail like so many other things that are going wrong over there right now.
I’ve always loved anything with poppy seed filling, so when I was researching Russian foods this definitely stood out. This traditional Poppy Seed Roll is a typical treat around the holidays in many Russian families. I figured my family would enjoy it too – but while spreading the poppy seed filling on the dough, my son Nick said it looked pretty gross. I have to admit, he’s right. Poppy seeds taste much better than they look.
- 2 packages active dry yeast
- 2 Tbsp. sugar
- 1½ C. warm milk
- 4 C. all-purpose flour
- 7 Tbsp. butter, melted
- ½ tsp. salt
- 2 Tbsp. honey
- 1 egg yolk plus 1 Tbsp. water for egg wash to finish the roll
- 1 can (12.5 oz.) poppy seed cake and pastry filling
- In a bowl, mix warm milk, yeast, and sugar. Set aside for ten minutes until yeast bubbles. Add flour, butter, and salt. Mix with a dough hook (or knead by hand). Cover dough and set in a warm spot to rise for 30 minutes. Dough recipe makes TWO rolls.
- Preheat oven to 350 degrees. Roll dough into a 12" rectangle. Spread with honey, then poppy seed filling. Roll up lengthwise and connect the ends to make a wreath shape. With a knife, create slits in the dough. Brush with egg yolk and water. Bake for 20-25 minutes.