Poppy Seed and Walnut Rolls
Delicious mouthwatering poppy seed and walnut rolls, consisting of a fluffy thin dough with enough tasty filling to satisfy either poppy seeds or walnuts lovers.
Ingredients
Dough
- 2 1/2 pounds (1.2 kg ) flour
- 5 eggs
- finely grated zest of 1 lemon
- 4 tbsp sour cream
- 2/3 cup (135g) sugar
- 50 g fresh yeast (4 1/2 active dry yeast)
- 10 tbsp oil
- 2 cups (500 ml) warm milk
Poppy seed Mixture - for 3 rolls
- 14 oz (400g) ground poppy seeds
- 3/4 cup (150ml) hot milk
- 2/3 cup (135g) sugar
- vanilla
Walnut Mixture - for 3 rolls
- 14 oz (400g) ground walnuts
- 2/3 cup (135g) sugar
- vanilla
Garnish
- 1 egg , beaten
Instructions
Prepare the dough.
- In a large bowl, mix flour with sugar. Dissolve the fresh yeast in little warm milk and add to the flour mixture. Add eggs and rest of the milk, sour cream, lemon zest and oil and mix everything together. Knead until smooth. Cover it and let it sit for about 1 hour at room temperature, to let the dough rise until nearly doubled in size.
Meanwhile, prepare the walnut and poppy seed fillings.
- Mix ground walnuts with sugar and vanilla, and set aside. In a separate bowl pour hot milk over poppy seeds, stir well and let cool completely. When is cool enough add sugar and vanilla and stir.
- Preheat the oven to 150C (300F).
How to shape and bake the rolls.
- Punch the dough down, knead, and split into 6 equal pieces. Roll each piece of dough into a rectangular, about 30 cm (12 inches) long. You can use oil if the dough is sticky.
- Cover the dough with 1/3 of the poppy seed or walnuts mixture, leaving uncovered 1 inch on each side. Roll and place it on a greased baking sheet.
- Beat egg and brush each roll. Bake for 40-45 minutes until golden brown.
Nutrition
Serving: 1 roll out of 6Calories: 2116kcalCarbohydrates: 251.3gProtein: 61.4gFat: 102.4gSaturated Fat: 12.6gCholesterol: 199mgSugar: 83.5g