| Poppy Seed Roll | ||||
| Makes 2 rolls | ||||
| Ingredients | Glaze (optional) | |||
| 1/4 cup | water | 3/4 cup | powdered sugar | |
| 2 tbls | sugar | 2 tbls | vanilla extract | |
| 2 pkgs | active dry yeast (or 4 1/2 tsp) |
 |
||
| ________ | ||||
| 1/2 cup | sour cream | |||
| 1 stick | butter, sliced | |||
| ________ | ||||
| 3 1/4 cups | all-purpose flour | |||
| 1 tsp | cardamom | |||
| 1 tsp | salt | |||
| 2 | eggs | |||
| ________ | ||||
| 25 oz | (2 cans) poppy seed filling | |||
| ________ | ||||
| 1 | egg | |||
| 1 tbls | water | |||
| 1 tsp | sugar | |||
| Directions | ||||
 In a measuring cup, add the water. Heat in
the microwave for 15 seconds. Add the sugar and yeast. Stir and place in
a warm place to bloom. Allow it to get foamy; it will take about 10
minutes.Meanwhile, combine the sour cream and butter in a small saucepan and heat until 120° stirring frequently to keep it blended. Combine 1 cup of the flour, cardamom, salt, yeast mixture, and sour cream mixture in a mixing bowl equipped with a beater. Mix on low until blended then increase the speed to medium and beat for 2 minutes. Add 2 eggs and 1 more cup of the flour and beat on medium for another 2 minutes. Switch to the dough hook. Stir in enough of the remaining flour to make a soft dough which pulls away from the sides of the bowl, scraping down the sides of the mixer bowl occasionally. Turn out the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Divide the dough in half and place on some wax paper in a warm place for 10 minutes to rest. On a clean, unfloured countertop, roll out one dough-half with a rolling pin until thin (roughly 12"x16"). Spread one can of the filling to within about 1 inch of the edges, the back of a tablespoon works well on the sticky stuff. Beat 1 egg with a little water to make a wash and brush it onto all of the edges. Roll the dough up jellyroll style. When you get about half way up, fold the edges in to seal off the ends. Brush on some wash to the newly exposed, unfinished dough. Continue rolling the dough the rest of the way. Pinch the seams tightly to seal. Place the roll seam side down on a greased jellyroll pan (or spray it with Pam). Repeat the process with the other half of the dough. Set the egg wash in the refrigerator for brushing the tops of the rolls later on. Place the rolls in a warm place, cover with a towel, and let them rise for 1 hour. Preheat the oven to 350°. Brush the tops of the rolls with the egg wash and sprinkle on the sugar (or don't sprinkle the sugar and use the optional glaze after you're done baking). Bake for about 20 minutes; the tops will be golden brown. Cover the tops with aluminum foil and bake for another 10 minutes until the internal temperature is about 180°. Remove the aluminum foil from the tops and place the foil on cooling racks. Place the rolls on the foil to cool. Make the optional glaze from a small amount of the vanilla and powdered sugar in a measuring cup. Take it easy, a little goes a long way. Start with about 1 teaspoon of vanilla extract and add some powdered sugar until it’s thick. Add a little more of one or the other until you've got about 1/4 cup of the mixture. Drizzle on the glaze making a pretty design on the tops of the rolls. You don't have to baste the whole thing, it'll be plenty sweet already. |
||||
