Poppy Seed Roll

When I was young, large family gatherings and special occasions meant lots of baking.  One of my favorite treats was poppy seed roll.  Yesterday I found a recipe that looked similar to what my aunt and great aunt made.

Although it takes a fair bit of work and time, it is well worth it.  The dough is light and soft and the poppy seed filling is moist and delicious.

INGREDIENTS

3/4 cup milk

1/4 cup granulated sugar

1 tbsp active dry yeast

1/4 cup butter

2 and 3/4 cups all purpose flour

2 tsp grated lemon rind

1/4  tsp salt

2 eggs, beaten

Poppy Seed Filling

1 cup poppy seeds

3/4 cup milk

1/3 cup granulated sugar

3 tbsp liquid honey

2 tbsp currants or chopped raisins

2 tbsp butter

1 tsp grated lemon rind

1/4 tsp ground cinnamon

1 tbsp amber rum (I used dry sherry)

Topping

1 egg

Directions

Warm milk.

In a separate bowl, dissolve 1 tsp of the sugar in 2 tbsp of the warm milk.  Sprinkle in yeast, let stand for 20 minutes or until frothy.

Stir butter and remaining sugar into remaining milk, heat until butter is melted.  Let cool to lukewarm.

In large bowl, whisk 2 and 1/2 cups 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 the side of  the bowl.

Turn out onto floured surface, knead for 2 minutes or until smooth, adding enough of the remaining flour as necessary.  Place in a greased bowl, turning to grease all over.  Cover and let rise until doubled, about 1 hour.

Meanwhile for the poppy seed filling: In a clean coffee grinder grind poppy seeds.  

In a saucepan bring milk, sugar and honey to the boil.

Stir in poppy seeds, currents, butter, lemon rind and cinnamon; return to boil.

Reduce heat to medium-low, cook stirring often, until fairly dry and stiff.

Stir in rum, let cool for 10 minutes.

Punch down dough.  Turn onto floured surface. Roll out into 14x12 inch rectangle. 

Leaving a 1/2 inch border uncovered, spread with filling.  Starting at long side, roll up, pinching seam to seal.

Pace roll diagonally and seam side down on a large baking sheet covered with parchment paper.  Cover loaf loosely with greased plastic wrap, let rise for 1 hour.

Whisk egg, brush some over the loaf and bake in 350 degree oven until golden and loaf sounds hollow when tapped, about 30 minutes.

Transfer the baking sheet to rack, drape a dry towel over loaf (this will make a softer crust).  Let cool for 20 minutes.

Uncover and remove loaf from baking sheet and cool on rack completely before slicing.