Introduction:
If you’re craving a sweet, aromatic pastry that combines the rich, nutty flavor of poppy seeds with the indulgent sweetness of honey and chocolate, then the Poppy Seed Roll with Honey and Chocolate Drizzle is the perfect treat for you. This soft, fluffy roll is filled with a delightful poppy seed mixture that offers a slight crunch, while the honey adds a smooth, natural sweetness. Topped with a luscious chocolate drizzle, this pastry is ideal for breakfast, dessert, or any special occasion. Whether served warm or at room temperature, this sweet roll is guaranteed to satisfy your cravings and impress your guests!
Ingredients:
For the Dough:
2 ½ cups all-purpose flour
2 tablespoons sugar
1 packet (2 ¼ teaspoons) active dry yeast
¾ cup milk (warm)
¼ cup unsalted butter (melted)
1 large egg
½ teaspoon vanilla extract
¼ teaspoon salt
For the Poppy Seed Filling:
1/3 cup poppy seeds
¼ cup honey
1 tablespoon unsalted butter (melted)
2 tablespoons sugar
1 teaspoon lemon zest (optional, for added flavor)
For the Chocolate Drizzle:
½ cup semi-sweet chocolate chips
2 tablespoons heavy cream
1 tablespoon honey (for extra sweetness)
Instructions:
1. Prepare the Dough:
Step 1: In a bowl, combine warm milk and sugar. Stir until the sugar dissolves and then sprinkle the yeast over the top. Let it sit for 5-10 minutes until it becomes frothy.
Step 2: Add the melted butter, egg, vanilla extract, and salt to the yeast mixture. Stir to combine.
Step 3: Gradually add the flour to the mixture, stirring until the dough begins to form. Once combined, knead the dough on a floured surface for about 5-7 minutes, until it becomes smooth and elastic.
Step 4: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-1.5 hours, or until it doubles in size.
2. Make the Poppy Seed Filling:
Step 1: In a saucepan, combine the poppy seeds, honey, melted butter, sugar, and lemon zest. Stir and heat over low heat for 2-3 minutes until the mixture is smooth and the sugar is dissolved. Remove from heat and set aside to cool.
3. Assemble the Roll:
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: Once the dough has risen, punch it down and roll it out into a large rectangle (about 12×15 inches) on a floured surface.
Step 3: Spread the cooled poppy seed mixture evenly over the dough, leaving a small border along the edges.
Step 4: Carefully roll the dough into a tight log starting from the long side of the rectangle.
Step 5: Slice the log into 8-10 equal pieces and place them in the greased baking dish. Leave a little space between the rolls.
4. Bake the Roll:
Step 1: Cover the rolls with a cloth and let them rise for an additional 30 minutes.
Step 2: Bake in the preheated oven for 25-30 minutes, or until the rolls are golden brown and cooked through.
Step 3: Once baked, remove from the oven and let the rolls cool slightly before adding the drizzle.
5. Make the Chocolate Drizzle:
Step 1: In a small saucepan, heat the heavy cream over low heat until it’s warm but not boiling.
Step 2: Add the chocolate chips to the cream and stir until completely melted and smooth. Stir in 1 tablespoon of honey for extra sweetness.
Step 3: Drizzle the melted chocolate over the warm poppy seed rolls.
Tips for Serving and Storing:
Serving: These poppy seed rolls are best served fresh from the oven when the chocolate drizzle is still warm. They’re perfect for breakfast with a cup of coffee or as a dessert to share with friends and family.
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