Description
A delightful rolled yeast cake filled with a rich poppy seed filling, perfect for special occasions or as a cozy dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup milk, warmed
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 1 large egg
- 1 cup poppy seeds, ground
- 1/2 cup honey
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
- In a large mixing bowl, combine flour, sugar, and salt. Add the melted butter, egg, and the yeast mixture. Mix until a smooth dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until elastic. Place it in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- While the dough is rising, prepare the filling by mixing ground poppy seeds, honey, and vanilla extract in a bowl until well combined.
- Once the dough has risen, roll it out on a floured surface into a rectangle about 1/4 inch thick.
- Spread the poppy seed filling evenly over the rolled-out dough, leaving a small border around the edges.
- Starting from one long side, carefully roll the dough into a tight log. Pinch the seams to seal.
- Place the rolled dough seam-side down on a greased baking sheet. Cover and let it rise for another 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the yeast cake for 25-30 minutes or until golden brown.
- Allow to cool slightly before dusting with powdered sugar. Slice and serve.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Cuisine: Eastern European
Keywords: Rolled Poppy Seed Yeast Cake, Poppy Seed Cake, Yeast Cake Recipe, Eastern European Desserts