Elevate your pastry game with this Chocolate-Covered Poppy Seed Roll. In this ASMR cooking video, I guide you through crafting this ultimate Eastern European bake. It's a sweet symphony for the senses – simple, quick, and utterly delicious.
The subtitles were translated from English automatically so I apologize if there are any mistakes 🙂
Ingredients Dough (you’ll need half of it, you can freeze the other half to make cinnamon buns or other pastry that calls for yeast dough): 250ml of milk 7g of dry yeast (or 25g of fresh yeast) 70g of sugar 100g of butter 450g of all-purpose flour 0.5 tsp of salt
Filling (naturally, you can save time using store-bought poppy seed filling in cans): 100g poppy seeds 150ml milk 3 tbsp sugar 1 egg-white boiling water to rinse poppy seeds
Prebaking coating: 1 egg yolk 20ml of water
Coating: 100g dark chocolate 30g white chocolate (optional)
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Sift 450g flour into a large bowl. Add 70g of sugar and 7g of dry yeast to it and mix well.
If you’re not sure about the quality of your yeast, add it and some sugar to lukewarm milk first and let it sit for 5-10 minutes until the mixture becomes frothy.
Add 100g of room-temperature butter, 1 egg, and 1/2 tsp of salt.
Warm 250ml of milk until it's lukewarm and pour it into the bowl with the rest of the ingredients.
Knead the mixture until a soft dough forms (10-15 minutes). You can do it by hand or use a stand mixer with a hook.
Brush the bowl with some oil and let the dough proof there covered with a towel. Place the bowl in a warm place (e.g. oven with turned-on light).
The dough should double in size, it normally takes about 90 minutes.
Meanwhile, start making poppy seed filling. Pour boiling water over 100g of poppy seeds to remove any bitterness.
After 10 minutes of soaking, drain the poppy seeds properly using a sift and a kitchen towel or cheesecloth.
It’s desirable to blend the seeds using an immersion blender or a food processor.
Add 150ml of milk and 3 tbsp of sugar to the mixture.
Cook over medium heat, stirring frequently, until the mixture thickens. Remove from heat and let it cool.
Punch the proofed dough and knead it a little.
Separate 1 egg and add the egg white to the poppy seed filling. It will help its binding. Keep the yolk to make the egg wash
You’ll need half of the dough. Freeze the rest to make cinnamon buns or other yeast dough pastry later.
Roll out the dough on a floured surface into a large rectangle and evenly spread the prepared poppy seed filling.
Brush one side with water that will help bind the edges. Roll the dough into a log just as you do making cinnamon rolls.
Place the rolled dough on a parchment-lined baking sheet (seam side down) and tuck down the edges.
Cover with a kitchen towel and let the pastry proof in a warm place for at least 30 minutes.
Beat the egg yolk and some water to make the egg wash. Brush it over the top of the roll for a golden finish.
Bake the roll in the oven preheated to 180°C (350°F) for 30-35 minutes or until it’s golden brown.
Melt 100g of dark chocolate and spread it over the roll
Drizzling the roll with white melted chocolate will make the finished product look more interesting.
Once the chocolate sets, the poppy seed roll can be served.
Enjoy this delightful variation of the classic poppy seed roll enhanced with a rich and indulgent chocolate coating.
Light and springy pastry, the interesting texture of poppy seed filling, and the delightful chocolate flavor work together perfectly.
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