Nut and Poppy Seed Roll
Description
For those who are familiar with yeast dough, making such a roulade is straightforward. For beginner cooks, I give a step-by-step description of every stage of the recipe. In the poppy and nut fillings, add sugar to taste. Besides walnuts, you can use any others: peanuts, cashews, pecans. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for making the roulade.
- 2
Step 2
Crumble the compressed yeast into a deep bowl.
- 3
Step 3
Pour in warm milk and add a tablespoon of sugar. Let the yeast activate. You should get a frothy “cap” on top.
- 4
Step 4
Put salt in a bowl and 5 more tablespoons of sugar.
- 5
Step 5
Pour in the melted butter and sunflower oil.
- 6
Step 6
Add the vanilla sugar and sifted flour.
- 7
Step 7
Knead a soft, elastic dough that does not stick to your hands. Knead it for 8 to 10 minutes. Place the dough in a bowl, cover with plastic wrap or a towel, and set in a warm place.
- 8
Step 8
After an hour to an hour and a half, the dough will have increased significantly in volume and will be ready to work with.
- 9
Step 9
While the dough is rising, prepare the filling. Put the poppy seeds in a small bowl and pour in 100–110 ml of water. Place on the stove and bring to a boil. Simmer for 5–6 minutes, then drain the water and add sugar to taste. Mix the sugar and poppy seeds thoroughly, then crush with a pestle or beat with a mixer.
- 10
Step 10
Prepare the nut filling. Grind the nuts in a blender until they form fine crumbs. Add sugar to taste and two tablespoons of milk. Mix well.
- 11
Step 11
When the dough has risen, take it out of the bowl and punch it down. Divide it into two parts. Roll one part into a rectangle. Spread the poppy seed filling on it.
- 12
Step 12
Then roll the dough with poppy seeds into a roll.
- 13
Step 13
Roll out the second piece of dough as well, spread the nut filling on it, and roll it up into a roulade.
- 14
Step 14
Braid both rolls into a plait.
- 15
Step 15
Place the roulade in a baking pan and set a metal can or glass in the center. With a blade or a very sharp knife, make slits in the roulade.
- 16
Step 16
Let the roulade rest in a warm place for 25–30 minutes. Then brush it with egg.
- 17
Step 17
Bake the roulade in an oven preheated to 175–180°C for 50–60 minutes. Baking time depends on your oven.
- 18
Step 18
Cool the roll and serve with tea, coffee, or compote.