Soft poppy-seed rolls

Ingredients

• warm milk – 300 ml
• sugar – 3 tbsp
• vanilla sugar – 1 tbsp
• dried yeast – 1 tbsp
• salt – 0.5 tsp
• plain flour – 500 – 600 g
• egg yolks – 3 pcs+ 1 egg
• butter – 70 g
• poppy-seed filling – 300 g

Method

1. Step 1

   Add sugar, vanilla sugar, salt and yeast to warm milk. Stir and leave for 5 minutes. If the yeast is good, a “cap” will form on top.

   
2. Step 2

   Add the yolks and mix. Gradually add flour. Knead soft dough. Then pour in the melted butter and knead the elastic dough.

   
3. Step 3

   Place the dough in a greased bowl and cover with cling film. Leave the dough to double in size for 40-60 minutes.

   
4. Step 4

   When the dough has increased in volume, knead it with your hands and divide it into parts. Roll each part into a ball.

   
5. Step 5

   Roll out the ball into a rectangular layer no more than 5 mm thick. Spread the poppy seed filling evenly over ¾ of the layer. To prepare it, mix ground poppy seeds, sugar and butter.

   
6. Step 6

   Cut some of the dough without filling into strips. There must be a clear number of them.

   
7. Step 7

   Take 2 strips and twist them into a pigtail. We do this with every couple.

   
8. Step 8

   We wrap the roll with the filling in the middle, the braids will be on top. We leave the ends of the braids on the underside of the roll and place them on a baking tray covered with baking parchment.

   
9. Step 9

   Cover the finished rolls with a towel and leave to proof for 15-30 minutes.