Polish Poppyseed Cake Roll
Ingredients:
Dough
warm milk |
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sugar |
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dry active yeast |
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all purpose flour |
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egg plus 2 yolks (large) |
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of butter, melted and cooled |
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of salt |
Directions: Warm milk slightly, add yeast and sugar and set aside in a warm spot for 10 min. Melt butter and set aside to cool slightly.
Place flour in mixing bowl. Whisk egg with egg yolks and add to flour. Add milk/sugar/yeast mixture and start combining. Add melted butter and work to combine all ingredients. Add a few tablespoons of milk is dough is too dry. Dough should be consistency of play dough - not sticky but playable. Once a dough ball is formed, cover and set aside in warm place for at least 1 hour.
Once the dough rises, divide in half. Roll out each half into a rectangular shape (12"x9"). Place rolled out dough onto parchment paper large enough to go around your roll twice. Place half o the filling on the first rectangle leaving a bit of space on each side. roll starting from the shorter side, pinch ends together as you go along. Wet the edge with water or egg white for better seal.
Once rolled, make sure to leave on parchment paper with the long seam down. Roll parchment paper around the poppyseed roll twice, leaving space for roll to "grow" (about 3/4") Make sure the end of the paper is under the roll. Set aside in a warm place to rise for about 30-45 min.
Do the same for the second roll.
When ready to bake, heat oven to 350F/176C. Place in hot oven and bake for 40-50 min.