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Poppy Seed Roll (birch roll)

Cook time: 0 min.
Servings: 1

Ingredients for Poppy Seed Roll (birch roll)

Whites from 2 eggs
Milk to cover the poppy seeds
Shell of an orange (usprøjtet)
Shell of a lemon (usprøjtet)
Water for glazing
0.5cupLukewarm milk
0.5cupLukewarm water
1cupPoppy seeds
1Beaten egg for glazing
2.75cupWheat flour

Instructions for Poppy Seed Roll (birch roll)

To prepare the Poppy Seed Roll (birch roll) recipe, please follow these instructions:

Dissolve the sugar In the water, mix the milk, add the yeast and stir until the yeast is dissolved. Leave rest for 10 minutes. Mix the flour, butter (cut into small pieces) and yeast mixture. Eat until the dough becomes a smooth ball or use a food processor. Add flour or milk if necessary. Let the dough rest for a few minutes and knead again for 1 minute.

Apply to a lightly oiled bowl. The dough is rotated to cover all sides with the oil. Cover with a towel and let rise to double size.

Pour boiling water and birches. Let it drag for 5 minutes, drain the water. Put the birch on a pan and cover with milk. Bring it to boil. Pour redundant liquid from. Get in a blender and process until blending becomes white. Add sugar, honey and butter. Heat up in a thickened saucepan and cook for 1 minute at high heat. Cool off. When the mixture is cold add egg whites and the cracked orange peel.

On a floured table the dough is laid and kneaded to a long rectangle of approx. 2.5 cm thickness. Lay the filling on the dough. The dough is lubricated to approx. 2.5 cm from the edge of the dough. Roll the dough to a roulade so the filling is inside. Put on a greased or non-stick baking sheet. Make sure the roulade assembly is facing downwards. The oven is heated to 175 (165 if it is a hot air oven) degrees and the roulade is baked for 35 - 40 minutes. Glaze with the egg mixture and let the roulade cool down on a grate.

The recipe is translated from English, and the cup is probably 250 ml. (2½ dl.)