Poppy Seed Roll Cake

Ingredients

For the Dough:

• 450 g light spelt flour
• 150 ml warm milk
• 150 g melted butter
• 6 egg yolks
• 21 g dry yeast
• 1 tsp bertram
• 6 tbsp unrefined cane sugar
• 1/2 tsp salt
• 1.5 tsp alcohol (40%)
• Vanilla extract (to taste)

For the Filling:

• 500 g poppy seeds
• 170 g sugar
• 100 g raisins
• 50 g walnuts, chopped
• 3 tbsp honey
• Almond extract (to taste)
• 1 tsp Ceylon cinnamon
• 1/2 tsp galangal
• 1 tbsp butter
• 1/2 cup candied orange peel
• 6 egg whites

For the glaze

• 1 cup confectioners sugar
• 3 - 4 tbsp hot water or freshly squeezed lemon juice. Increase the amount of lemon juice if the glaze turns out too thick.

Directions

Prepare the Dough:

1. In a large bowl, mix the flour, yeast, bertram, sugar, and salt.
2. In a separate bowl, whisk together the egg yolks, alcohol, and warm milk. Add this mixture to the flour and begin kneading.
3. Gradually incorporate the melted butter as you knead, ensuring a smooth, elastic dough.
4. Cover the bowl with a clean towel and let the dough rise in a warm place for 1.5 hours or until it doubles in volume.
5. Once risen, gently knead the dough again and divide it into three equal portions. Roll each portion into a rectangle, approximately 0.5 cm thick.

Prepare the Filling:

1. Place the poppy seeds in a heatproof bowl and pour boiling water over them. Let them soak until they cool to room temperature.
2. Strain the soaked poppy seeds and grind them using a meat grinder or food processor.
3. Combine the ground poppy seeds with sugar, raisins, walnuts, honey, cinnamon, butter, almond extract, and candied orange peel.
4. In a separate bowl, beat the egg whites until they form soft peaks, then gently fold them into the poppy seed mixture.

Assemble and Bake:

1. Spread an even layer of the filling over each rolled-out dough rectangle. Leave a small border along the edges about 2 cm (0.75 inch)
2. Roll up each rectangle into a log, sealing the edges by pinching the dough.
3. Wrap each roll in parchment paper, leaving approximately 1 cm of space between the dough and the paper to allow for expansion. Ensure the rolls are positioned seam-side down. Let them rest for about 15 minutes.
4. Preheat the oven to 180°C (350°F).
5. Bake the rolls for 30–35 minutes or until golden brown.
6. Remove from the oven. Cut the paper wrapping and remove.
7. Cover with glaze while still warm.
8. Allow to cool before slicing and serving.

Enjoy the rich and aromatic flavors of this traditional poppy seed roll cake!