Poppy Seed Roll

Prep Time: 30 min
Cook Time: 40 min
Servings: 2 generous rolls (or enough to make your neighbors jealous)

Ingredients:

For the Dough:

• 1 cup whole milk, warm (think latte-temp, not scalding)

• ½ cup granulated sugar

• 2¼ tsp active dry yeast (1 packet)

• 4 cups all-purpose flour

• ½ tsp salt

• 2 eggs, room temp

• ¼ cup unsalted butter, melted and slightly cooled

• 1 tsp vanilla extract

• Zest of 1 lemon (optional, but very Brooklyn)

For the Filling:

• 1 pack Hasho Double-Roasted Poppy Seed Paste

• 2 tbsp honey or maple syrup (your call—both are NYC-approved)

• ½ tsp cinnamon

• ¼ cup chopped walnuts (because texture matters)

For the Finish:

• 1 egg (for egg wash)

• Powdered sugar, for dusting (optional but Instagrammable)

Directions:

1. Activate the Yeast:
   In a large mixing bowl, combine warm milk and sugar. Stir in yeast and let it hang out for 10 minutes until foamy. If it’s not foaming, your yeast is a no-show.

2. Make the Dough:
   Add eggs, vanilla, melted butter, and lemon zest to the yeast mix. Gradually mix in flour and salt until a shaggy dough forms. Knead (by hand or stand mixer) for 8–10 minutes until smooth and elastic. If it’s sticking, sprinkle a little more flour—go easy.

3. Rise & Shine:
   Pop the dough into a greased bowl, cover with a clean towel or wrap, and let it rise in a warm spot for about 1.5–2 hours, until doubled. Go for a walk, grab a cortado, live your life.

4. Roll It Out:
   Once risen, punch it down and divide the dough in two. Roll each half into a rectangle (roughly 12x8 inches) on a lightly floured surface.

5. Spread the Filling:
   In a small bowl, mix Hasho Poppy Paste, honey, cinnamon, and chopped walnuts. Spread generously over the dough rectangles, leaving a small border.

6. Roll & Seal:
   Roll each piece into a log, jelly-roll style. Pinch the seam and tuck the ends under. Place seam-side down on a parchment-lined baking sheet.

7. Final Proof:
   Cover rolls loosely and let them rise for another 30–45 minutes while you preheat the oven to 350°F (175°C). Brush with egg wash before baking.

8. Bake:
   Bake for 35–40 minutes, or until golden brown and the kitchen smells like your grandmother moved to Williamsburg and opened a bakery.

9. Cool & Serve:
   Let cool slightly before slicing. Dust with powdered sugar for flair. Serve with tea, coffee, or oat milk latte.