Do you make recipes that often call for egg they are placed on your choice of sliced bread.
Russian Poppy Seed Roll
Do you make recipes that often call for egg they are placed on your choice of sliced bread.
Recipe Summary Russian Poppy Seed Roll
This classic Russian yeast bread is filled with a sweet poppy seed filling with honey, raisins, and nuts. Simply deliciousIngredients | Bread And Egg Recipes For Dinner
1 cup warm milk
2 (.25 ounce) packages active dry yeast
1 teaspoon white sugar
½ cup white sugar
½ teaspoon lemon zest
2 eggs
2 egg yolks
¼ teaspoon salt
6 cups all-purpose flour
7 tablespoons unsalted butter, melted
2 cups poppy seeds
1 cup milk, or as needed
½ cup raisins
2 egg whites
¼ cup honey
¼ cup white sugar
¼ cup chopped walnuts
3 ½ tablespoons unsalted butter, softened
1 egg
1 tablespoon water
Directions
Combine warm milk, yeast, and 1 teaspoon sugar in a large bowl; stir well. Let stand until yeast softens and begins to form a bubbly foam, about 5 minutes.
Stir 1/2 cup sugar and lemon zest into the yeast mixture. Whisk in 2 eggs and egg yolks, 1 at time, mixing well after each addition. Add salt. Stir in flour gradually. Add melted butter and blend well. Knead dough until glossy and elastic, about 10 minutes. Form into a ball and place in a large, lightly-oiled bowl and turn to coat. Cover with a clean towel and let rise in a warm place until doubled in volume, about 1 hour.
Place poppy seeds in a small pot and cover with 1 cup milk or more as needed. Bring to a simmer over medium heat. Remove from heat and let sit, 15 to 20 minutes. Drain milk. Pulse poppy seeds in a food processor, or leave them as is. Add raisins, egg whites, honey, 1/4 cup sugar, walnuts, and 3 1/2 tablespoons butter to poppy seeds and stir to combine for the filling.
Punch down dough, turn out onto a lightly floured surface, and knead briefly. Divide dough in half and roll one portion into a 10-inch sheet. Cover with 1/2 the filling, leaving a 1/4- to 1/2-inch edge. Roll up into a log. Repeat with the second half.
Arrange both rolls onto a greased baking sheet. Cover with a kitchen towel and let rise until doubled in volume, about 30 minutes more.
Preheat oven to 350 degrees F (175 degrees C).
Whisk remaining egg with 1 tablespoon water; brush mixture over tops of rolls.
Bake rolls in the preheated oven until golden, 20 to 25 minutes.
You can use 1/4 cup fresh yeast instead of the dried yeast, if liked.
Any kind of nuts will do.
Info | Bread And Egg Recipes For Dinner
prep:
45 mins
cook:
25 mins
additional:
1 hr 30 mins
total:
2 hrs 40 mins
Servings:
16
Yield:
16 rolls
