Ingredients
250 g poppy seeds
40 g butter, soft
2 tbsp cane sugar
60 g honey
60 g raisins
80 g candied orange zest
1 tbsp almond extract
1 tbsp rum
350 g all-purpose flour
135 ml milk, warm
100 g butter, melted
4 eggs
50 g sugar
1 tsp salt
15 g instant dried yeast
Step by step
Place the poppy seeds in a pot, cover with water and bring to boil. Cook for 25 minutes and let cool off completely.
Drain the poppy seeds on a sieve lined with gauze, cheese cloth or a muslin square.
Attach the metal food grinder fitted with the fine grinding plate. Grind the poppy seeds twice on speed 4.
Mix the poppy seeds with honey, cane sugar, raisins, candied orange zest, almond extract, rum and soft butter.
Place the flour, sugar, salt, dried instant yeast in a bowl of a stand mixer fitted with dough hook. Separate the eggs and add the egg yolks to the bowl.
Start mixing on speed 2 and gradually add warm milk (40 degrees C).
Knead for 5 minutes. Add the melted butter. Continue kneading until the dough comes together. Cover with a towel and let rise for 60 minutes.
Divide the dough in 2 equal parts. Roll each dough out in a rectangle.
Whisk the egg whites to stiff peaks and spread the whipped egg whites across the dough. Spread the poppy seed filling across the dough.
Tuck the ends of the dough to the inside and roll up the dough, starting at one of the long ends.
Roll parchment paper around the roll twice, leaving space of 3 cm for the roll to grow. Set aside in a warm place to rise for about 30-45 min.
Bake in a 180°C pre-heated oven for 35-40 minutes. Remove and cool.
