Master the perfect poppy seed roll: secret ingredient and step-by-step guide for unforgettable holidays

I think we can all agree that although the holiday menu is primarily composed of fish, cabbage, and mushrooms, it also needs a few sweet touches.

Take Christmas, for example. It wouldn't be the same without a traditional poppy seed roll. Fortunately, I know exactly what you need to do to make a homemade roll that's unfailingly fluffy, soft, and moist. Additionally, it stays fresh for a remarkably long time. Sound good? The secret is tangzhong paste. This is a quick and easy addition made with just flour and milk, and it makes a world of difference!

A step-by-step video of the entire recipe is available for you.

Ingredients:

For the tangzhong paste:

• 0.42 cup of milk
• 0.7 ounces of type 550 flour

For the dough: 

• 14 ounces of type 550 wheat flour
• 0.24 ounces of dry yeast
• 5 egg yolks
• 0.6 cup of warm milk
• 1.7 ounces of sugar
• 3.5 ounces of butter
• Cooled tangzhong paste

For the poppy seed filling: 

• 1.27 cups of milk
• 1.1 pounds of ground poppy seeds
• 1 teaspoon of almond extract
• 2.1 ounces of brown sugar
• 0.5 cup of honey
• 1.7 ounces of butter
• 1.7 ounces of walnuts
• 2.8 ounces of almond flakes
• 3 egg whites

Directions:

Step 1. Start by preparing the tangzhong paste. Mix the milk and flour over heat until it forms a paste, then chill it in the fridge for about 30 minutes.

Step 2. Next, make the poppy seed filling. Start by heating the milk, butter, and brown sugar in a pan. Once combined, stir in the poppy seeds.

Step 3. Once combined, remove the pan from the heat and add honey, almond extract, chopped walnuts, and ground almond flakes. Stir well to combine, then set the pan aside.

Step 4. Now for the yeast dough. Combine warm milk and instant yeast in a bowl, stirring until well mixed.

Step 5. Sift the flour, sugar, egg yolks, and cooled tangzhong paste into a bowl. Begin kneading, gradually adding the milk-yeast mixture. At the end, work the soft butter into the dough. Let the dough rise for about an hour, covered with plastic wrap.

Step 6. While the dough rests, beat the egg whites until light and fluffy, then fold them into the poppy seed mixture.

Step 7. Once the dough has risen, divide it in half. Roll each half into a thin rectangle and spread half of the poppy seed mixture over each one.

Step 8. Roll up each rectangle, starting from the longer side, to form a tight roll. Let the rolls rise for another 30 minutes before transferring them to a preheated oven. Bake for 40 minutes at 356 degrees Fahrenheit.

Step 9. While the rolls bake, prepare a homemade royal icing. Once the rolls have cooled, top them with the icing. Enjoy!