Mom's Poppy Seed Roll (Roulette) Recipe
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4.9
Mom's Poppy Seed Roll (Roulette) Recipe
Description
This Poppy Seed Roll starts with a yeast-leavened dough made from milk, active dry yeast, eggs, butter, sugar, vanilla extract, and all-purpose flour. The dough is proofed until it increases significantly in size, then enriched with additional butter, eggs, sugar, and vanilla before thorough kneading until soft yet slightly sticky. After a final rise, it is rolled out and layered with a poppy seed filling made by grinding poppy seeds and combining them with sweetened condensed milk and raisins.
The dough is carefully rolled around the filling to form a log, which is then sliced and baked until golden brown. The finished roll offers a moist crumb from the enriched dough and a flavorful filling that is sweet, nutty, and slightly creamy from the condensed milk with bursts of juicy raisins.
This traditional pastry can be served sliced for breakfast, dessert, or festive occasions. The recipe includes tips for proofing dough in a warm environment and handling sticky dough, which helps achieve the proper texture and rise for the roll.
Ingredients
- 1 milk 1/3 cup, 1%
- 1 Tbsp active dry yeast I used Red Star Brand
- 2 egg large
- 3/4 cup sugar
- 1 stick 8 tbsp salted butter (or unsalted butter plus 1/4 tsp salt)
- 4 cups all-purpose flour I used flour Made in Canada, which is best for this recipe, bleached
- 1/2 tsp vanilla extract or vanilla powder
- 1 cup poppy seeds you will need a food grinder to prepare these
- 1 egg for egg wash, white
- 8 oz sweetened condensed milk from a 14 oz can
- 1 cup raisins
Instructions
How to make Russian Poppy Seed Rolls (Roulette):
- Heat 1 1/3 cups milk in the microwave until it's luke-warm. Pour milk in a large mixing bowl (preferably the bowl from your KitchenAid mixer). Add 1 tbsp yeast, 2 Tbsp sugar and 1 cup flour. Mix until flour is well blended. Let stand in a warm oven (100 degrees) for 1/2 hour or put it on the counter for 1 hour at room temperature if you have all the time in the world. Dough should rise about 1.5 times in volume. Stir dough lightly.
- Melt 1 stick (8 Tbsp) butter (until it's just melted - it should not be hot). Add butter to the batter. Add 2 whole eggs. Add the rest of your 3/4 cup of sugar, 1/2 tsp vanilla and 1 cups flour. Whisk together.
- Using the dough hook (on speed 2), add the remaining 2 cups of the flour 1/2 cup at a time. After all the flour is in, let it continue mixing 15 minutes. Dough is ready when it is no longer sticking to the sides of the bowl. Finished dough will be soft. It will feel sticky to the touch but should not stick to your fingers.
- Place dough in a very large mixing bowl (our Kitchenaid bowl is 6 Qts so I left it in the same bowl), cover with plastic wrap and set in a warm place (in a 100 degree oven or in the sun) Let sit 2.5 hours to rise (until about 3-4 times in volume) Carefully peel off cellophane when it's done.
Prepping the Poppy Seeds while dough is rising:
- Fill medium saucepan with 1 cup poppy seeds and add enough water for impurities to float to the top, drain off the water and repeat.
- Add 3 cups water to the pot. Over medium heat, bring to a simmer. (Don't boil). Turn off. Cover with lid and let it sit for 30 minutes.
- Return to a simmer (don't boil). Turn off. Cover and let it sit for another 30 minutes. Drain poppy seeds by keeping lid on and put cheese cloth on lid to catch stray poppy seeds, or if you have a fine mesh sieve, use it!
- Push the poppy seeds through a food grinder using the fine grinding plate. You can also use a coffee grinder and do it in smaller batches. With the meat grinder, you need to push firmly. The seeds won't grind well unless they are under pressure. P.S. I've tried putting them through a food processor and it did not work.
- Mix 8 ounces of sweetened condensed milk into ground poppy seeds.
Assembling Poppy Seed Rolls (Rouletti):
- Line an extra large cookie sheet with parchment paper.
- Put dough onto a clean, dry, non-stick surface (a sheet of parchment paper works well). Divide into 4 equal pieces.
- Roll out the dough into an 11" x 8" oval-ish shape; similar to a thin crust pizza dough. It should not stick to your rolling pin. Spread 1/2 cup poppy seed mixture over the dough and sprinkle about 30-40 raisins over the poppy mixture.
- Roll the Roulette (not too tight!) and Place side-by-side on the lined baking sheet. Brush the top with egg wash (1 egg white, 1/2 tsp sour cream, 1/2 tsp sugar - whisked together). Let them rise on the counter for 1 hour (or in a 100˚F oven for 30 minutes).
- Preheat Oven to 360°F and bake 28-30 min until the tops are deep golden (but not brown).
Notes
- Proof the dough in a warm oven set to the lowest temperature, then turned off, with the door slightly open to maintain gentle heat.
User Reviews
Overall Rating
4.9
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