Poppy Seed Roll - Reduced Fat

Makes 2 rolls

In a medium size mixing bowl add flour, milk, yeast, cooking oil, eggs, vanilla extract and the salt.
Knead it together until we get a uniform texture for about 10 – 15 minutes.
Cover the bowl and leave it in a 68°F – 81°F /20°C – 27°C place for 30-60 minutes to raise at least a bit.

Poppy seed doesn’t always come ground. In fact most often than not we have to grind it.
If we don’t have a special poppy seed grinder or something that is able to grind the already small pieces into dust or rather a paste then we have to use our trusty spices grinder. If we have used it for grinding coffee beans, make sure that it is clean before trying our luck with the poppy seeds! Unfortunately, the spices grinder doesn’t really do a great job either, so we probably need to grind the poppy seeds twice to get them fine and black without much whitish specks.
Mix ground poppy seed, honey, raisins, lemon zest, vanilla and milk together in a saucepan.
On medium to low heat bring the milk to boil in low temperature while stirring continuously. Take it off the heat and cool it down otherwise it will ruin the dough.

Dust the work surface with flour then divide the dough into 2 parts. Work with one piece at a time, roll out the dough into a ⅛” / 3mm high rectangular shape, the length of our baking tray.
Fill half of the filling along one of the long side of the dough. Mind to leave an empty stripe on one side otherwise the dough can’t be closed properly.
Roll the dough up. Place them onto a buttered or parchment papered baking tray. Brush the top with egg-wash.
Place the dough into the middle rack of a 350°F / 180°C preheated oven then bake until the internal temperature reaches 185°F / 85°C and the top gets a golden brown color, which should happen in about 20-30 minutes depending on the oven.

Enjoy!

Poppy Seed Roll – Reduced Fat