Poppy Seed Roll \ Маковый Рулет (Дрожжевой)

Poppy Seed Roll. Complexity level I (Enthusiast). (Level I - Enthusiast, Level II - Pre-Pro, Level III - Pro, Level IV - Bread Artist). Dough Ingredients: • 120ml of warm milk • 250-260g of bread wheat flour • 40g sugar • 30g of soft room temperature butter • 4g of active dry yeast (or 10g fresh yeast) • 1 large eggs • 2g (pinch) of salt Filling ingredients: • 60 g of poppy seeds • 30g of sugar • 10-15g ( ½ tbsp.) of honey • 10g of soft room temperature butter Instructions: 1. Dissolve all sugar in warm milk. 2. Add yeasts and stir briefly. 3. Add 2 tbsp of flour, stir. Cover the mixing bowl and keep the leaven at warm place at 75-82F/24-28C for 10-15 min, until the leaven begins bubbling. I use oven with option “Proof”. You can keep it in the oven with a light on. 4. Add egg into the leaven, and mix. 5. Gradually add a small amount of flour and a pinch of salt to your mixing bowl. At this step you might begin using a mixer to combine the ingredients. Continue adding flour gradually while mixing until a dough forms. 6. Add soft butter and mix/knead the dough for more 5-6 mins. The dough will be soft and a little bit sticky. 7. Put the dough in a greased bowl and let it proof in a warm place, covered, until it doubles in size, approximately 1.5 hrs. 8. Make Poppy seed filling: - Place the poppy seeds in a pan, add 1 cup of water, and cook for 30-40 minutes. - Drain the cooked poppy seeds and blend them until the seeds' milk becomes visible. - Add sugar, honey, and butter, mixing until all ingredients are fully incorporated. 9. Roll out the dough into a large rectangle approximately 0.5 cm (1/4 inch) thick. 10. Evenly spread the poppy seed mixture evenly over the rolled dough, leaving the edges uncovered. Carefully roll up the dough from one end to the other. 11. Transfer the roll onto a baking sheet lined with parchment paper. 12. Make several shallow cuts on the top of the roll, as demonstrated in the video. 13. Cover the roll with a plastic bag and allow it to proof at room temperature (23-26°C / 74-80°F) for about 60-70 minutes, or until the roll has doubled in size. 14. Mix 1 large egg and 2 tsp water. Brush the dough surface of the roll with the egg-water mixture. 15. Bake the roll in the preheated oven at 180C/350F for 20-25 min or until the roll is golden.