Poppy seed roulade filled with dried fruits and nuts is a dessert that most of us prepare only once a year. Therefore, it is worth putting in some effort and preparing it yourself poppy seed mass. Apart from it, the basis is of course fluffy yeast dough with a slightly buttery taste. It goes great with lots of filling raisins and orange peeladd some almond extract to it, it will taste even better. This cake will be a hit on the Christmas table.
To prepare cakes for poppy seed rouladeyou will need:
- 210 g of wheat flour,
- 70 ml of lukewarm milk,
- 3 tablespoons of sugar,
- 60 g melted butter,
- 2 egg yolks,
- 1 teaspoon of instant yeast,
- 1 teaspoon of vanilla extract,
- 1 pinch of salt.
Ingredients for the poppy seed filling:
- 120 g looks,
- 50 g raisins,
- 40 g candied orange peel,
- 3 tablespoons of sugar,
- 2 tablespoons of honey,
- 2 tablespoons of almond flour or ground almonds,
- 1 egg white,
- 1 tablespoon of butter,
- 1 teaspoon of almond extract,
- zest of 1 orange.
Ingredients for the frosting:
- 100 g of powdered sugar,
- 1 tablespoon of lemon juice,
- poppy seeds for sprinkling.
Prepare the dough. Pour the milk into a large bowl and add sugar, a pinch of salt and yeast. Mix everything thoroughly with a wooden or silicone spoon. Add the egg yolks, vanilla extract and melted butter, mixing until combined.
Gradually add the flour, mixing constantly until a dough begins to form. Transfer the mixture to the surface and knead in your hands for about 5 minutes until it is smooth and shiny. If it is too sticky, add a teaspoon of flour.
Place the dough in a bowl and cover with a cloth. Set them aside in a warm place for about 2 hours or until they double in volume.
Prepare the poppy seed filling. Pour the poppy seeds into a pot, pour plenty of water, cover and bring to the boil. Reduce the heat and simmer for 40 minutes, stirring frequently. Remove from heat, strain and rinse in a fine sieve under cold water. Strain as thoroughly as possible.
Pour the poppy seeds into the blender and blend for about 10 minutes, often scraping the poppy seeds from the walls.
Melt the butter, honey and sugar in a pot. Add poppy seeds, raisins, both types of orange peels and almond extract. Cook everything over low heat for 10 minutes, stirring frequently. Set aside to cool completely.
Add ground almonds to the poppy seed mixture. Then beat the egg white until stiff and gently fold it into the filling. Set aside.
Assemble the poppy seed roll. Place the dough on a lightly floured surface and roll out into a rectangle approximately 4-5 mm thick. Spread the poppy seed mixture on it, leaving about 2 cm of free edges. Roll the whole thing into a roll, tucking the ends underneath.
Wrap the poppy seed cake loosely with parchment paper. Transfer the roulade to a baking tray and set aside for 45 minutes.
Put the roulade in the oven preheated to 170 degrees Celsius and bake for 45 minutes. Remove and set aside for 5 minutes before removing the paper. Then cool everything on a rack.
Prepare the icing. Dissolve the powdered sugar in the lemon juice until you obtain a uniform, smooth glaze. Spread it evenly on the cold roll. Sprinkle everything with poppy seeds.
Serve the poppy seed roulade after the icing has set. Store in an airtight container in the refrigerator and use within a week.
Sources: Terazgotuje.pl
