Once again, we took a short vacation, and this mom’s separation from her kitchen resulted in a serious baking outburst. So, my New Year’s resolutions have been successfully shipped to the carb heaven, where they will probably remain sugar-high-and-all for the next 10 months.
On a brighter note, this blog has reached 100,000 hits; which, I think, is worth a celebration! So, Russian Friday it is – carbohydrates galore!
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POPPY SEED ROLL
- 1.5 cup milk, lukewarm
- 2 tsp active dry east
- 1 tbs sugar
- 160 g unbleached all-purpose flour
- 2 eggs
- 1cup sugar
- 50 g butter, melted and cooled to the room temperature
- 600 g unbleached all-purpose flour
- 1 (9 g) bag vanilla sugar
- ½ tsp salt
Yields: 2 rolls
Make poolish: whisk 2 cups of flour with milk and sugar with yeast, cover and let raise for about 1 – 1,5 hours. The poolish is ready after it reaches its peak height and drops.
Mix the dough: whisk eggs, sugar, salt, and butter together till everything is dissolved. Add the mixture to the poolish. Slowly add sifted flour. Mix to incorporate all the ingredients. Place the dough on a floured surface and knead (adding flour, if needed) till the dough stops sticking to your hands – for about 10 minutes.
Place into an lightly oiled bowl, cover, and let rest for another hour.
Make the filling: mix sugar with poppy seeds , cover with milk and bring to boil. Simmer for about 10-15 minutes. Blend in a food processor. Let cool down before spreading.
Make the rolls: divide the dough in to 2 halves. Working with each half separately, roll the dough into a 14 x 21 inch ((35 x 52 cm) rectangle about 0.2 inch (4-5 mm) thick. Spread half of the filling over the dough, leaving 1/2 inch (1.5 cm) edge. Roll the dough into a cylinder, place it the seam side down on a baking sheet, covered with parchment paper Make a wheel out of it, carefully pressing the edges together. Cover with a towel and let rest for about 15 minutes.
Meanwhile preheat the oven to 375⁰F/190⁰C, position the rack in the middle.
Prepare the wash: whisk the yolks with water.
Score the rolls, cutting the outer edges through. The cut should be about 2/3 rd-s of the width of the cylinder. Repeat the cuts every inch (3 cm), and slightly twist the edges facing them up. Brush the top of the roll with the wash and place in the oven. Bake for 20-25 minutes until golden-brown. Let cool on a wire rack before serving.
Repeat with the remaining dough.
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