Usuba
Poppy Seed Roll with Cranberry on Yeast Dough
A sweet yeast roll with aromatic poppy seed filling and a tart cranberry note. The dough turns out soft and fluffy, while the filling is tender and rich. Perfect for tea time or a festive table.
- Total
- 180 min
- Standard serving
- 167.2 g
Ingredients
Total 12
Instructions
- 1
Step 1
Mix flour and dry yeast, add sugar (100 g) and milk (200 ml), stir thoroughly. Add egg, butter (80 g), salt and lemon zest. Knead the dough until homogeneous.
Leave the dough in a warm place for one hour to rise.
- 2
Step 2
Mix the remaining milk with sugar (100 g) and vanilla sugar, bring to a boil.
Pour hot milk over the poppy seeds and let it steep under a lid for 30 minutes.
Add dried cranberries and the remaining butter (25 g) to the poppy seed mixture, stir well.
- 3
Step 3
Roll out the dough into a rectangular sheet measuring 20×30 cm.
Spread with poppy seed filling and roll into a roll.
Line a baking sheet with parchment paper and place the roll seam side down. Sprinkle with flour, cover with a napkin and leave for an hour to proof.
- 4
Step 4
Preheat the oven to 180 °C.
Place the roll in the oven to bake for an hour until golden brown.
Sprinkle with powdered sugar when serving.
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