Poppy Seed Roll

Ingredients

Makes 2 rolls — each good for 4–5 generous slices.

For the Dough:

• 4 cups (480g) all-purpose flour

• ¼ cup (50g) sugar

• 1 packet (7g) active dry yeast

• ¾ cup (180ml) warm milk

• 2 eggs, room temperature

• 1 tsp vanilla extract

• ½ tsp salt

• ½ cup (115g) unsalted butter, softened

For the Filling:

• 1 pack (227g) Hasho Poppy Seed Paste

• Zest of 1 lemon (optional, for brightness)

• 1 egg white (optional, only if the filling is very soft)

For Brushing:

• 1 egg yolk + 1 tbsp milk

Instructions

1. Prepare the Dough:
In a small bowl, mix the warm milk with the yeast and a pinch of sugar. Let sit 8–10 minutes until foamy. In a large mixing bowl, combine flour, remaining sugar, and salt. Add eggs, vanilla, and the yeast mixture. Knead in the softened butter until the dough is smooth and slightly springy — about 10 minutes. Cover and let rise in a warm place until doubled, about 90 minutes.

2. Roll and Fill:
Preheat oven to 350°F (175°C). Divide the dough in two. Roll each half into a rectangle (about 10x14 inches). Spread half of the Hasho Poppy Seed Paste from the pack onto each piece of dough. Leave a ½-inch border on all sides. Add lemon zest if using. Roll tightly from the long side into a log and pinch the seams to seal.

3. Second Rise:
Place the rolls seam-side down on a parchment-lined baking sheet. Let them rise, loosely covered, for 30 minutes. Brush with egg yolk–milk mixture.

4. Bake:
Bake for 35–40 minutes until golden brown and set. Let cool completely before slicing — the filling will firm up as it rests.

Serving Tip:
Best enjoyed in thick slices, slightly warm or room temperature. Store at room temp for 2–3 days, or refrigerate for longer keeping.