OLD STYLE POPPYSEED CAKE ROLL

kmi808

Ingredients

Dough (the traditional way):

3 to 4 cups flour
2 &1/2 cups luke warm water at approximately 110 degrees
1 packet of dry yeast
1 tbsp vegetable oil
1/2 tsp salt
1 tsp sugar

-OR-

Dough the new way:

Purchase a good quality premade pizza or baguette dough

Filling (The traditional way)

1/2 cup corn syrup
8oz/16oz bag of dry Poppy Seed (depending on preference).
1/2 cup sugar
1tsp vegetable oil
1/2 tsp salt

Filling the new way:

You can purchase the filling in the specialty section of supermarkets and specialty stores.

Egg Wash:

1 egg yolk
1 tsp sugar

Directions:

Preheat oven to 350 degrees.

In a large bowl add the packet of yeast, water, salt, and oil. Then mix the flour in slowly by first adding 2 cups and then slowly adding the remaining flour until the dough becomes as thick as pizza dough.

Place the dough in a warm place for a few hours to let it rise and then dust a surface with flour and kneed the dough until it is firm and not sticky. Roll it out gently to about 1/8 thick and work side to side so that it is a rectangle shape.

Poppy Seed Filling –

Mix the poppy seeds with the corn syrup, oil, sugar, and salt in a large mixing bowl. Spread the mixture on the dough surface to about half the height of the dough to prevent the filling from spilling out.

Roll the dough into a log and place on a baking sheet. Cut five slits down the cake on an angle. Make the egg wash by mixing the egg yolk and 1 tsp sugar and baste the top and sides of the cake.

Bake cake for 25- 40 minutes. Cut into 5 to 10 slices and serve warm or cold.

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