Moms Poppy Seed Roll Roulette Recipes

OLD WORLD POPPY SEED ROLL

Steps:

• Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
• Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
• Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
• Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
• Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
• Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
• Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
• Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
• Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
• Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
• Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

MOM'S POPPY SEED ROLL (ROULETTE) RECIPE

Steps:

• Heat 1 1/3 cups milk in the microwave until it's luke-warm. Pour milk in a large mixing bowl (preferably the bowl from your KitchenAid mixer). Add 1 tbsp yeast, 2 Tbsp sugar and 1 cup flour. Mix until flour is well blended. Let stand in a warm oven (100 degrees) for 1/2 hour or put it on the counter for 1 hour at room temperature if you have all the time in the world. Dough should rise about 1.5 times in volume. Stir dough lightly.
• Melt 1 stick (8 Tbsp) butter (until it's just melted - it should not be hot). Add butter to the batter. Add 2 whole eggs. Add the rest of your 3/4 cup of sugar, 1/2 tsp vanilla and 1 cups flour. Whisk together.
• Using the dough hook (on speed 2), add the remaining 2 cups of the flour 1/2 cup at a time. After all the flour is in, let it continue mixing 15 minutes. Dough is ready when it is no longer sticking to the sides of the bowl. Finished dough will be soft. It will feel sticky to the touch but should not stick to your fingers.
• Place dough in a very large mixing bowl (our Kitchenaid bowl is 6 Qts so I left it in the same bowl), cover with plastic wrap and set in a warm place (in a 100 degree oven or in the sun) Let sit 2.5 hours to rise (until about 3-4 times in volume) Carefully peel off cellophane when it's done.
• Fill medium saucepan with 1 cup poppy seeds and add enough water for impurities to float to the top, drain off the water and repeat.
• Add 3 cups water to the pot. Over medium heat, bring to a simmer. (Don't boil). Turn off. Cover with lid and let it sit for 30 minutes.
• Return to a simmer (don't boil). Turn off. Cover and let it sit for another 30 minutes. Drain poppy seeds by keeping lid on and put cheese cloth on lid to catch stray poppy seeds, or if you have a fine mesh sieve, use it!
• Push the poppy seeds through a food grinder using the fine grinding plate. You can also use a coffee grinder and do it in smaller batches. With the meat grinder, you need to push firmly. The seeds won't grind well unless they are under pressure. P.S. I've tried putting them through a food processor and it did not work.
• Mix 8 ounces of sweetened condensed milk into ground poppy seeds.
• Line an extra large cookie sheet with parchment paper.
• Put dough onto a clean, dry, non-stick surface (a sheet of parchment paper works well). Divide into 4 equal pieces.
• Roll out the dough into an 11" x 8" oval-ish shape; similar to a thin crust pizza dough. It should not stick to your rolling pin. Spread 1/2 cup poppy seed mixture over the dough and sprinkle about 30-40 raisins over the poppy mixture.
• Roll the Roulette (not too tight!) and Place side-by-side on the lined baking sheet. Brush the top with egg wash (1 egg white, 1/2 tsp sour cream, 1/2 tsp sugar - whisked together). Let them rise on the counter for 1 hour (or in a 100˚F oven for 30 minutes).
• Preheat Oven to 360°F and bake 28-30 min until the tops are deep golden (but not brown).