Poppy seed roll

Name: Poppy seed roll
Total time: 1 h 15 min
Yield: about 16 slices
Cuisine: Hungarian
Ingredients: 100 g cold butter; 200 g flour; 30 g sugar; 1 egg yolk; 1 pinch of salt; 2-3 tbsp sour cream (enough to bring the dough together firmly); 150 g poppy seeds, freshly ground; 150 g sugar cubes (or granulated sugar); 100 ml water; zest of 1/2 lemon, grated; a few drops of lemon juice; 20 g butter for the poppy seed filling; 1 egg for brushing; 2 tbsp finely chopped almonds; 2 tbsp granulated sugar for the topping

Time: 1 hr 15 min (about 45 min hands-on)about 16 slicesapprox. 180 kcal / serving (estimated)approx. 3 g protein / serving

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Method

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Quickly rub together the cold butter, flour, sugar, salt and egg yolk, then add enough sour cream to form a firm, elastic dough. Wrap in cling film and chill for 20 minutes.
Meanwhile prepare the poppy seed filling: put the sugar cubes, water, lemon zest and lemon juice in a pan, bring to the boil, then stir in the ground poppy seeds. Cook over low heat, stirring constantly, for 5-6 minutes, until you get a thick paste. Stir in the butter and let cool completely.
Roll out the dough on a floured surface into a rectangle about 3-4 mm thick.
Spread the cooled poppy seed filling evenly over the dough, leaving about 1 cm bare at the edges.
Roll up the dough tightly from the long side into a flat log, and place seam-side down on a parchment-lined baking tray.
Brush the top with beaten egg, then sprinkle with the almonds mixed with granulated sugar.
Bake in a 180°C preheated oven for about 30-35 minutes, until golden brown.
Let cool slightly before slicing.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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