POPPY SEED ROULADES

Though this is not hard to prepare, it is not for the novice baker. With baking experience, you have 30 to 40 minutes total work before the roulades are ready for the oven.

But there is a trick. Ground poppy seed is best when fresh-ground and so far I was unable to find any appliance that grinds the tiny seeds except a genuine hand poppy seed grinder. If all fails, buy ground poppy seeds that come in cans.

Dough for two roulades

2¼ c all-purpose flour

¼ c sugar

1 tsp salt

1½ tsp dry yeast

¾ to 1 c milk

8 oz unsalted butter, chilled

1 Tbsp lemon zest

1 egg yolk (reserve a little for egg wash)

Poppy seeds filling (for two roulades)

6 oz poppy seed, ground

14 Tbsp sugar

1 Tbsp lemon zest

½ c milk

½ c raisins

To prepare dough, combine dry ingredients, including yeast. Cut in cold butter until pea sized.

Combined egg yolk (reserving a little for the egg wash), lemon zest and milk and add to dry pastry. Kneed for a few minutes to form soft, pliable dough. Cover and chill.

To prepare filling, combine all ingredients in a small pan and heat gently for a minute, stirring all the time. May need more milk so it’s spreadable. Put aside, cover and cool.

Let chilled dough warm up for about 30 minutes, cut it into two and roll each into a thin rectangle on a floured work surface. Spread half of filling on each, spreading it uniformly within half inch from edges. Roll up tightly starting from the longer side, moisten and seal edges, and place on parchment-covered baking sheet seam side down.

Combine reserved egg yolk with a little water and brush top and sides of roulades with this egg wash. Let rise covered for one hour.

Preheat oven to 350⁰F.

Brush roulades again with egg wash and dock top with a fork.

Bake for 45 to 50 minutes until firm and slightly brown on top. Cool on a wire rack before slicing.

Makes two roulades, about 15 thin slices each.