Honey roll with pepper and poppy seeds
Description
The recipe won't take much time. Dough preparation: Sift flour with salt and baking powder. Slightly warm the butter to room temperature and whisk it using a whisk or blender, then add honey and whisk again. Mix the egg with sour cream and add it to the previously prepared butter and honey mixture, then whisk everything together once more. Carefully add the flour and knead an "elastic" dough. After kneading, let it rest for about twenty minutes in a cool place. Filling preparation: Grind the pepper finely using a mortar and pestle. Pour boiling water over the poppy seeds, let them soak for about ten minutes, then drain through a sieve. Allow them to dry, place them in the mortar with the pepper, and grind together with sugar. Set aside two teaspoons of this mixture for sprinkling. Add cream and honey to a saucepan, previously adding the poppy seeds. Bring to a boil and continue cooking over medium heat for five minutes, stirring constantly. Then remove from heat and let cool for 20–25 minutes. Sprinkle flour onto the work surface and roll the dough into a rectangle about 1 cm thick. Spread a layer of the poppy seed filling over it and roll it up into a log. Transfer the log onto a baking sheet lined with parchment paper, sprinkle the top with the reserved poppy seed mixture, and bake in the oven at 180°C until a golden crust forms (40–50 minutes). It's ready. Serve cooled.