Poppy seed scrolls

Ingredients

For the dough
• 600g flour
• 14g dry yeast (around 3 tsp)
• 100g sugar
• 1 cup milk
• pinch of salt
• 200g soft butter
• 1 egg
For the filling
• 200g poppy seeds
• 100g sugar (or honey)
For the glaze
• 100g chocolate
• 3 tbs buter

Instructions

1. Warm the milk to blood warm temperature (easy test is to put a drop of milk on an inside of the wrist, it should be warm, but not burn).
2. Place sifted flour, yeast and couple tablespoons of sugar in a large bowl, add the warm milk. Mix together.
3. Add the rest of the sugar and butter to the flour mixture, mix together. Knead the dough for couple minutes, cover it with tea towel and place in warm spot for 30 minutes to rise.
4. Meanwhile, place poppy seeds in a bowl and soak them for 10-15 minutes. Drain well.
5. Preheat the oven to 180 degrees.
6. Sprinkle some flour on the rolling surface and place the dough on it.
7. Roll the dough to a rectangle, slightly less than 1cm in thickness.
8. Sprinkle the sugar evenly on the dough rectangle . Spread poppy seeds evenly on top of sugar. You can replace sugar with honey; just mix honey with poppy seeds and spread evenly over the dough.
9. Roll up the dough from the widest edge.
10. Cut the dough scroll in 1.5cm slices. Place the scrolls on the baking tray and let them rise for around 5-10 minutes.
11. Whisk the egg to create egg wash. Using a pastry brush, brush each scroll with the egg wash.
12. Place the tray in the oven and bake for 15 - 20 minutes.
13. Take the scrolls off the tray and let them cool completely.
14. Meanwhile, melt the chocolate and butter, mix well.
15. Once the scrolls have cooled down, pour couple teaspoons of glaze on each scroll.

Notes