Russian Poppy Seed Roll Recipe – Russian Special

Combine warm milk, yeast, and 1 teaspoon of sugar in a large bowl; stir well. Let it sit until the yeast softens and starts to form a foamy layer, about 5 minutes.

Stir in 1/2 cup of sugar and lemon zest into the yeast mixture. Whisk in the eggs and egg yolks one at a time, mixing thoroughly after each addition. Add salt. Gradually stir in the flour. Pour in the melted butter and mix until well combined. Knead the dough for about 10 minutes until it becomes glossy and elastic. Form the dough into a ball and place it in a large bowl lightly coated with oil. Cover it with a clean towel and let it rise in a warm place until it doubles in size, approximately 1 hour.

Place the poppy seeds in a small saucepan and cover them with 1 cup of milk, or more if needed. Bring it to a simmer over medium heat. Remove from heat and let it sit for 15 to 20 minutes. Drain the milk. Pulse the poppy seeds in a food processor, or leave them whole if preferred. Combine the poppy seeds with raisins, egg whites, honey, 1/4 cup of sugar, walnuts, and 3 1/2 tablespoons of softened butter for the filling.

Punch down the dough and transfer it onto a lightly floured surface. Knead briefly. Divide the dough in half and roll out one portion into a 10-inch sheet. Spread half of the filling evenly over the dough, leaving a 1/4- to 1/2-inch edge. Roll it up into a log shape. Repeat this process with the remaining dough and filling.

Place both rolls onto a greased baking sheet. Cover them with a kitchen towel and let them rise until doubled in size, about 30 minutes more.

Preheat the oven to 350 degrees F (175 degrees C).

Whisk the remaining egg with 1 tablespoon of water. Brush this mixture over the tops of the rolls.

Bake the rolls in the preheated oven until they turn golden brown, approximately 20 to 25 minutes.