Poppy Seed Cinnamon Roll Recipe

 

 

 Poppy Seed Cinnamon Roll Recipe, Ingredients, and Instructions

 

Dough Ingredients

2 tbsp white granulated sugar

12 oz white bread flour

2 tsp dried yeast

½ tsp salt

4 fl oz lukewarm milk

1 large egg, lightly beaten

1½ oz melted butter (salted)

 

Filing Ingredients

3½ oz poppy seeds (use raw whole blue Kosher unwashed Papaver Somniferum Poppy Seeds for best flavor, and best crunch)

2½ oz sugar

2 oz ground almonds

2 oz mixed or candied peel

½ tsp powdered cinnamon

2 oz butter

2½ oz raisins (if desired)

 

Icing Ingredients

4 oz powdered sugar

1 tbsp fresh squeezed lemon juice if lemon flavor is desired (concentrate will also work)

1-2 tsp water

Flaked almonds (use roasted almonds for best flavor)

 

           

Instructions

 

Add the sugar and yeast to the bowl. Mix both together well and let stand in the bowl for 10 minutes.

Mix flour and salt in a large mixing bowl.

Make a well in the middle, and then add the butter, egg, milk, yeast, and sugar. Mix ingredients until they turn into a soft dough.

Knead the dough for 10 minutes.

Once the dough has been kneaded, place the dough in a lightly greased bowl, cover and leave in a warm area. Let dough rise until it has doubled in size.

While the dough is rising, prepare the filling: Put the unwashed poppy seeds in a bowl and pour on plenty of boiling water. Leave to cool, then drain the poppy seeds through a fine sieve.

Melt the butter in a pan and cook the poppy seeds over a medium-low heat for 2 minutes with stirring.

Remove from the heat and add the remaining filling ingredients. Mix well then put to one side to cool.

Once the dough has risen turn it out onto a surface, knock it back and knead gently for 2-3 minutes.

Roll the dough out to 14in x 10in. Spread on the filling leaving a half inch border around the edges.

Roll the dough over from the long side and pinch the edges together. Pinch the ends together and tuck under the loaf.

Transfer the loaf to a lightly-greased baking tray, ensuring the seam is on the bottom. Place in a large plastic bag or cover with oiled film and leave in a warm place for 30-45 minutes to prove.

Bake at 340°F fan oven, 375°F conventional oven for around 30 minutes or until the loaf is golden brown.

Remove, and allow loaf to cool.

When the loaf has cooled, prepare the icing by mixing together the icing sugar and lemon juice in a pan. Add 1 or two tablespoons of water as required to achieve a sluggishly-flowing paste.

Heat gently until the icing can be poured, then drizzle over the loaf. Finish off with some flaked almonds if desired. If the icing is poured on while the loaf is still hot, the icing will melt. Be sure to allow loaf to cool to avoid melted icing.

Roasted Poppy Seeds can be sprinkeld on the icing if desired. Sample on a small piece before adding to entire loaf.

 

Storage Tip: If you are going to freeze this to save for later, do not add the icing. Save icing in a separate zip-locked bag. Once you are ready to eat it, allow icing to thaw (do not microwave) then re-mix icing as ingredients may of separated. Add re-mixed icing to loaf. Heat loaf in oven on low, or in the microwave for 1-2 minutes to serve warm. Add icing after you have re-heated the loaf.