<b>Croatian Poppy Seed Roll</b><br>Photography by Yvonne Duivenvoorden Image by: <b>Croatian Poppy Seed Roll</b><br>Photography by Yvonne Duivenvoorden
3/4 cup (175 mL) milk
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) active dry yeast
1/4 cup (50 mL) butter
2-3/4 cups (675 mL) all-purpose flour (approx)
2 tsp (10 mL) grated lemon rind
1/4 tsp (1 mL) salt
2 eggs, beaten
Poppy Seed Filling:
1 cup (250 mL) poppy seeds
3/4 cup (175 mL) milk
1/3 cup (75 mL) granulated sugar
3 tbsp (50 mL) liquid honey
2 tbsp (25 mL) currants or chopped raisins
2 tbsp (25 mL) butter
1 tsp (5 mL) grated lemon rind
1/4 tsp (1 mL) ground cinnamon
1 tbsp (15 mL) amber rum or water
Variation - Croatian Walnut Roll (Orehnjaca):
Filling: In food processor, blend 2-1/4 cups (550 mL) chopped walnuts; 1/3 cup (75 mL) granulated sugar; 1 tbsp (15 mL) liquid honey; 1 egg; 1/4 cup (50 mL) butter, melted; 2 tbsp (25 mL) currants or raisins; and 1 tbsp (15 mL) amber rum or water.Step one: In small microwaveable bowl or saucepan, warm milk. In separate bowl, dissolve 1 tsp (5 mL) of the sugar in 2 tbsp (25 mL) of the warm milk. Sprinkle in yeast; let stand for 20 minutes or until frothy.
Meanwhile, stir butter and remaining sugar into remaining milk; heat until butter is melted. Let cool to lukewarm.
In large bowl, whisk 2-1/2 cups (625 mL) of the flour, lemon rind and salt. Make well in centre; add eggs, milk mixture and yeast mixture. With wooden spoon, stir to form soft, slightly sticky dough that comes away from side of bowl.
Step two: Turn out onto floured surface; knead for 2 minutes or until smooth, adding enough of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.
Step 3 - Poppy Seed Filling: Meanwhile, in clean coffee grinder, grind poppy seeds. In saucepan, bring milk, sugar and honey to boil. Stir in poppy seeds, currants, butter, lemon rind and cinnamon; return to boil. Reduce heat to medium; cook, stirring often, until fairly dry and stiff, about 8 minutes. Stir in rum; let cool for 10 minutes.
Step 4: Punch down dough. Turn out onto floured surface. Roll out into 14- x 12-inch (35 x 30 cm) rectangle.Step 5: Leaving 1/2-inch (1 cm) border uncovered, spread with filling. Starting at long side, roll up, pinching seam to seal.
Using metal spatulas, place roll diagonally and seam side down on greased baking sheet. Cover loosely with greased plastic wrap; let rise in warm draft-free place for 1 hour.
Topping: Whisk egg; brush some over dough. Bake in centre of 350°F (180°C) oven until golden and loaf sounds hollow when tapped on bottom, about 30 minutes.Step 6: Transfer baking sheet to rack; drape dry towel over loaf (for softer crust) and let cool for 20 minutes. Uncover and remove sheet; let loaf cool on rack completely before slicing.
Read more: A step-by-step method for Greek Easter Bread