Poppy Seed Roll with Helcom Masa Makowa

A soft poppy seed roll made with Helcom Masa Makowa filling. Slice, share and enjoy with your favourite cup of tea.

Makes: 2 rolls   |   Bake: 180°C for 35 minutes

Ingredients

For the dough

• 500 g plain flour
• 50 g fresh yeast
• 50 g sugar
• 200 ml warm milk
• 4 egg yolks
• 50 g melted butter

For the filling

• 850 g Helcom Masa Makowa poppy seed filling
• 2 tbsp breadcrumbs
• 4 egg whites
• A pinch of salt

Method

1. Start the dough. Stir yeast, sugar, milk and a little of the flour together. Cover for 10 minutes.
2. Knead and rise. Add remaining flour, yolks and butter. Knead for 10 to 15 minutes. Cover and leave somewhere warm for 1 hour.
3. Prepare the filling. Mix filling with breadcrumbs. Whisk whites with salt until stiff, then gently fold into the filling.
4. Shape the rolls. Divide dough in two. Roll each to 30 × 35 cm. Spread each with half the filling, leaving a 1.5 cm border. Roll up and seal the edges.
5. Rest. Wrap each roll loosely in greased baking paper, leaving 2 cm expansion room. Place seam-side down on a tray. Rest for 20 minutes.
6. Bake. Bake at 180°C for 35 minutes. Cool before slicing.