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Poppy Seed Roll















Trans-fat Free, Good source of fiber


Roll dough
1 package yeast, active dry
0.5 each water
118 ml milk
651 ml all-purpose flour
115.6 ml/g butter
1 stick
30 ml sugar
1 large eggs
beaten with a little water for a glaze
Poppy seed filling
237 ml poppy seed
1 x milk
to cover the seeds
15 ml sugar
30 ml honey
5 ml butter
1 x orange zest
from one orange
1 x lemon zest
from one lemon
2 large egg whites


ROLL DOUGH: Dissolve the sugar in the water and milk, then add the yeast, stirring to dissolve, and let sit for 10 minutes. Combine the flour, butter (which has been cut into small pieces), and the yeast mixture, kneading until the dough forms a smooth ball. Or, in a food processor with the machine running, add the butter to the flour, then add the yeast mixture. Process until the dough forms a ball, adding flour or milk as necessary. Let rest for a few minutes, then process 1 minute more. Place in a lightly oiled bowl, turing once to oil the top, cover and let rise until double in bulk.

POPPY SEED FILLING: Pour boiling water over the seeds, let stand for 5 minutes, pour off the water and repeat, draining well. Cover with the milk in a saucepan and bring to a boil, then strain. Grind with the steel blade in a blender or processor until the seeds release the milk and turn white, then add the sugar, honey, and butter. Cook in a heavy skillet for 1 minute over high heat. Cool. When cool, add the egg whites and zests, blending well.

On a lightly floured surface, roll the dough into a long rectangle about 1-inch thick. Spread the filling evenly over the dough stopping 1-inch from one long edge and roll up, making sure that the filling is sealed inside. Place on a non-stick baking sheet, seam side down. Bake in a preheated 350 Degree F. oven for 35 to 40 minutes. Brush with the egg glaze and cool on a wire rack.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 63538% of calories from fat
 % Daily Value *
Total Fat 26g 41%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 118mg 39%
Sodium 229mg 10%
Total Carbohydrate 29g 29%
Dietary Fiber 3g 11%
Sugars g
Protein 28g
Vitamin A 17% Vitamin C 0%
Calcium 7% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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