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–+ servings
Total Time :3 hours
Servings: 3 rolls

INGREDIENTS
 

  • 3½ cups/500 grams poppy seeds, freshly ground
  • 1 cup plus 3 tablespoons/300 grams sugar
  • 1 cup plus 1 tablespoon/250 milliliters whole milk
  • 7 ounces/200 grams unsalted butter, cut into cubes
  • 1 teaspoon vanilla paste or extract
  • 1 cup/100 grams almond flour or finely ground cookie crumbs

Dough:

  • 6¼ cups/750 grams all-purpose flour
  • 1 teaspoon instant dry yeast
  • 1 teaspoon fine sea salt
  • ½ cup/100 grams sugar
  • 10.5 ounces/300 grams cold unsalted butter, cut into cubes
  • 4 large egg yolks
  • 1 cup/240 milliliters whole milk
  • 2 large egg whites, for brushing

INSTRUCTIONS

  • In a medium saucepan, combine the sugar, milk, butter, and vanilla. Cook over medium heat, stirring occasionally, until the butter melts and the mixture is smooth. Lower the heat and simmer for 3 minutes. Stir in the poppy seeds and cook, stirring constantly, until thickened, about 5 minutes. Remove from heat, stir in the almond flour or cookie crumbs, and mix until fully incorporated. Let cool completely, then cover and refrigerate until ready to use.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, salt, sugar, and butter. Mix on low speed until the mixture forms coarse crumbs, about 2 minutes. Add the egg yolks and milk, then mix until a soft dough comes together. If the dough feels dry, add another tablespoon of milk. Shape into a rectangle, wrap tightly in plastic wrap, and refrigerate for 1 hour.
  • Line two large baking sheets with parchment paper. Divide the chilled dough into 3 equal pieces. On a lightly floured surface, roll one portion into a rectangle about ⅛ inch/3 mm thick. Spread one-third of the filling along one short edge, shaping it into a neat log. Fold the remaining dough over the filling to enclose it and press to seal, or roll the dough into a tight log starting from the filled edge. Transfer to the prepared baking sheet, seam-side down.
  • Repeat with the remaining dough and filling. Brush each roll with beaten egg white, then score the tops with a sharp knife to allow steam to escape.
  • Let the rolls rise in a turned-off oven (uncovered) for 1 hour. They will puff slightly but will not double in size.
  • Heat oven to 375°F/190°C. Bake until golden brown and firm to the touch, 20 to 25 minutes. Remove from the oven and cool slightly.
  • For a glossy finish, brush warm rolls with simple syrup (equal parts sugar and water, boiled until dissolved), or dust with powdered sugar once completely cooled. Slice and serve.