My Favourite Breads
This is what I had for breakfast this morning, with some dark roast Arabica coffee and a glass of Avocado Orange and Banana Smoothie on the side. I am so full I can barely move right now. If you ever make this poppy seed roll, please make sure you add the finely chopped candied peel. Strangely enough, I didn’t taste the cinnamon, at all. Perhaps, I added too little? or was it just overtaken by the other ingredients? The almond and raisins tasted delicious.
The poppy seed roll is a favourite sweet bread made in Poland and Hungary with a filling of poppy seed, of course. isn’t that rather obvious? Anyway my corner of the world is sunny and nice. I have nothing to whine about. I’m listening to music from the 80’s. Does anybody remember the song ‘Gloria’ by Laura Branigan? Laura had a powerful, husky, alto singing voice. Anyway, wonderful people have a fantastic day, whatever you are doing today.
Make filling in advance and set aside to Cool
- Ingredients for filling
- 115g (40z, 2/3 cup) poppy seeds
- 50g (20z) butter
- 75g (3oz) fine sugar
- 75g (3oz, ½ cup) raisins (Thompson raisins)
- 50g (20z, ½ cup) ground almonds
- 50g (2oz, 1/3 cup) mixed candied peel, finely chopped
- ½ teaspoon (2.5ml) ground cinnamon
Ingredients for filling
Pour boiling water over the poppy seeds, then leave to cool. Drain thoroughly in a fine sieve.
Melt the butter in a small pan, add the poppy seeds and cook, stirring for 1-2 minutes. Remove from the heat and
stir in the sugar, raisins, ground almonds, peel and cinnamon.
Set aside to cool.
To Make the Rolls:
- Ingredients
- 350g bread flour (I used Five Roses all-purpose flour)
- ½ teaspoon salt
- 25g (10z) fine sugar
- 1 teaspoon Fleischmann’s instant yeast
- 150ml (½ cup + 2 tablespoons) warm milk
- 1 egg, beaten
- 50g (2oz) butter, melted
Please always remember to assemble all ingredients before you start. Line a baking sheet with parchment paper and sprinkle a little cornflour (maize flour). Preheat the oven to 375°F (190°C), 10 minutes before baking.
Sift the flour, salt, sugar and yeast into a large bowl,
then make a well in the centre. Add the milk, egg and melted butter
into the well and
mix to a firm but not hard dough, using a metal spoon.
Turn the dough on a lightly floured surface and knead 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with clingfilm and leave in a warm place for 1-1½ hours
or until doubled in size.
Turn the risen dough onto a lightly floured surface and knock back and knead lightly. Roll out into a rectangle 14 x 10 inches (35 x 25cm).
Spread the filling to within 1/4 inch (2cm) of the edges. Brush a little water over the edges.
Roll the dough, starting from the long edge, and tuck and seal the edges.
Place the roll, seam side down on the prepared baking sheet. Cover with a lightly oiled cling film or a large polythene bag. Leave in a warm place for 40-50 minutes.
or until doubled in size.
Bake for 30-35 minutes or until golden brown (I baked for 30 minutes).
Transfer onto a wire rack to cool until just warm
To Make the Topping: mix the icing sugar, lemon juice and 2-3 teaspoons water in a small saucepan and stir (it should just coat the back of a spoon). Heat the icing gently, stirring until warm.
Drizzle the icing over the loaf and sprinkle with the flaked almonds. Leave to cool completely, then serve, sliced.
First, I first cut the the roll into two equal halves
Then, I sliced one half into slices
Then, the taste-testing began. Strangely, I couldn’t taste the cinnamon, but could taste everything else especially the candied peels, poppy seeds and almonds.
Today, the kids carried slices to eat during recess.
Poppy Seed Roll
Original Recipe from: The Best Ever Book of Bread
Preparation Time: 40 minutes + 2 hours standing time; Baking time: 30-35 minutes; Makes: 12-14 slices
Ingredients For Roll
- 350g bread flour (I used Five Roses all-purpose flour)
- ½ teaspoon salt
- 25g (10z) fine sugar
- 1 teaspoon Fleischmann’s instant yeast
- 150ml (½ cup + 2 tablespoons) warm milk
- 1 egg, beaten
- 50g (2oz) butter, melted
Ingredients For the filling
- 115g (40z, 2/3 cup) poppy seeds
- 50g (20z) butter
- 75g (3oz) fine sugar
- 75g (3oz, ½ cup) raisins (Thompson raisins)
- 50g (20z, ½ cup) ground almonds
- 50g (2oz, 1/3 cup) mixed candied peel, finely chopped
- ½ teaspoon (2.5ml) ground cinnamon
Ingredients For the topping
- 115g (1 cup) icing (confectioners’) sugar
- 15ml (1 tablespoon lemon juice)
- 10-15ml (2-3 teaspoons) water
- 20g (2 tablespoons flaked almonds to top
Instructions
- Line a baking sheet with parchment paper and sprinkle a little cornflour (maize flour). Preheat the oven to 375°F (190°C), 10 minutes before baking.
- Sift the flour, salt, sugar and yeast into a large bowl, then make a well in the centre. Add the milk, egg and melted butter into the well and mix to a firm but not hard dough, using a metal spoon.
- Turn the dough on a lightly floured surface and knead 10 minutes until smooth and elastic. Place the dough in a lightly oiled bow, cover with clingfilm and leave in a warm place for 1-1½ hours or until doubled in size.
- Filling: meanwhile pour boiling water over the poppy seeds, then leave to cool. Drain thoroughly in a fine sieve. Melt the butter in a small pan, add the poppy seeds and cook, stirring for 1-2 minutes. Remove from the heat and stir in the sugar, raisins, ground almonds, peel and cinnamon. Set aside to cool.
- Turn the risen dough onto a lightly floured surface and knock back and knead lightly. Roll out into a rectangle 14 x 10 inches (35 x 25cm). Spread the filling to within 1/4 inch (2cm) of the edges. Brush a little water over the edges.
- Roll the dough, starting from the long edge, and tuck and seal the edges. Place the roll, seam side down on the prepared baking sheet. Cover with a lightly oiled cling film or a large polythene bag. Leave in a warm place for 40-50 minutes or until doubled in size. Bake for 30-35 minutes or until golden brown (I baked for 30 minutes). Transfer onto a wire rack to cool until just warm.
- Topping: mix the icing sugar, lemon juice and 2-3 teaspoons water in a small saucepan and stir to make the icing (it should just coat the back of a spoon). Heat the icing gently, stirring until warm. Drizzle the icing over the loaf and sprinkle with the flaked (sliced) almonds. Leave to cool completely, then serve, sliced.
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My Favourite Pastime 
Good swirl!
Thanks. It tasted very damn good!
Liz
My Aunt Olga made a poppy seed coffee cake which I found fascinating! Thanks for this recipe!
Thank you, Nina. Have a lovely weekend!
Liz
Wow! This looks amazing Liz – I make a Hungarian filled roll with a cocoa filling, but haven’t tried poppy seeds even though I’ve enjoyed them at bakeries, will have to try this 🙂
You have to try it. It tastes really unique. I enjoyed eating it.
Liz
This is one of those breads you don’t appreciate until you read the instructions! It looks so scrumptious I want to jump through the screen! – Kat
Ha ha don’t you crash the screen….wow ! Thanks I had the last piece today. Warmed it in the microwave for a few seconds and ate it in one gulp. Have a pleasant weekend!
Liz
YUM!!!! Looks delicious! Would love to give it a go- the flavour combination sounds devine 🙂
Please give it a go. It’s really simple to make.
Liz
Looks delicious. I’m do have some poppy seeds begging to be used. Perhaps I should try this recipe this weekend while we are stuck inside because of the hurricane!
So sorry about the hurricane. I hope all went well for you. The poppy seed roll is really nice. I highly recommend it. Please take care of yourself and your family. Stay safe!!!
Liz
Hubby will be out of town this coming week. Maybe I should make it for a special after school treat!
They would love it for sure. I hope you find time. Have a lovely Sunday.
Liz
It’s gorgeous! Your photos are wonderful but the whole process sounds like so much work! Maybe you should come and open a bakery nearby me?
Ha ha that would be nice. You would become my taste tester and send all the people you know to the bakery. One day I plan to do just that. Have a wonderful day!
Liz
What a beautiful roll, and your instructions are wonderful! That is one breakfast that I would look forward too!
Thank you. Yeah that was one hell of a breakfast. Now I’m planning for tomorrow’s. Have a great weekend, ahead!
liz
Get thee hence, temptress. That looks so darn good.
Thank you, Yvonne. I should send you a virtual slice. Have a great weekend, ahead.
Liz
That’s OK, I have a batch of bran muffins to munch through. They seem quite healthy, judging by their density! Have you got a good recipe for muffins?
Give me a feedback! Best!
Liz
I’ll browse through your muffin files right now. 🙂
Oh yes I have lots of muffins. Just click on category muffins. All the best! Hope you rind something. Getting ready to sleep…goodnight!
Liz
One of my all time favorites. Love your addition of glaze on top. 🙂
Thank you. The glaze had a pleasant lemon taste. Have a good week!
liz
What a special roll, Liz!
Thank you, Silva. We enjoyed eating it.
Liz
I am seriously drooling. I need to try this!
Please do. I have a slice right here on my plate. Tastes very good. Have a pleasant day!
Liz
this looks so nice, I think i’ll give it a go myself 🙂 All the photos are so useful – it’s good to see what it’s meant to look like at every stage!
Thank you so much, Emily. I just saw that lovely Tesco Salmon. I am now craving “Pasta and Salmon”. I hope I can make some soon. Have a lovely day!
Liz