Ingredients Jump to Instructions ↓

  1. 600 g (1 lb 5 oz) flour

  2. 150 g (5 oz) butter, melted

  3. 100 g (3 1/2 oz) sugar

  4. 200 ml (8 fl oz) milk

  5. 30 g (1 oz) yeast

  6. 1/2 tsp salt

  7. 4 egg yolks FILLING:

  8. 500 ml (2 cups) ground poppy seed

  9. 125 ml (1/2 cup) milk

  10. 125 ml (1/2 cup) sugar

  11. 4 Tbsp jam (or honey)

  12. 1/2 tsp cinnamon grated zest of

  13. 1 lemon

  14. 1 Tbsp rum

Instructions Jump to Ingredients ↑

  1. DOUGH: Dissolve the sugar and yeast in lukewarm milk and leave for 15 minutes. Combine flour, yeast, butter, salt, and egg yolks to make a dough. Knead dough until it is elastic and smooth. Cover and let stand in a warm place until double in bulk, about 1 hour. FILLING: Cook the poppy seeds and milk until thick, about 30 minutes. Stir in the jam (or honey), lemon rind and rum. Let cool. ASSEMBLE: Spread flour on a large table-cloth. Divide the dough in half. Roll each piece out very thin (on the table-cloth) and fill with poppy seed filling. Roll up like a jelly roll, using the edge of the table-cloth to assist in the rolling. Pour 100 ml (4 fl oz) of oil in the loaf pan. Place the rolls into the pan. Put in refrigerator over night. Brush the rolls with melted butter. Bake in 175 C (350 F) oven for about 40 minutes or until golden. Cool in the pan before slicing and serving.


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