Recipe courtesy of Michael Symon
Print
Total:
3 hr 15 min
Active:
15 min
Yield:
8 to 10 servings
Level:
None

Ingredients

  • 4 cups flour
  • Pinch of salt
  • 2 tablespoons sugar
  • 2 teaspoons dried yeast
  • 6 ounces milk
  • 1 lemon, zested
  • 4 tablespoons of butter
Filling:
  • 4 tablespoons butter
  • 4 ounces poppy seed
  • 2 ounces honey
  • 1/2 cup golden raisins
  • 1/4 cup orange zest
  • 1/2 cup ground almonds
  • 1 egg yolk
  • 3 tablespoons sugar
  • 1 tablespoon milk

Directions

Sift the flour, salt, and sugar in a bowl. Stir in the yeast and make a well. Heat the milk and lemon in a pan with the butter. Let mixture cool and then mix with dry ingredients. Knead the dough mixture until smooth and elastic and cover in a bowl. Let rise in warm place until it doubles in size. While the dough is rising get started on the filling. Melt butter in a medium sized pan and add all the poppy seeds except for 1 tablespoon. Add the honey, raisins and zest. Cook on low for 5 minutes and remove from heat, add the almonds and let cool. Cream the egg yolk and sugar together, and fold into poppy seed mixture. Begin to roll out dough on a floured surface into a 12 by 12-inch square. Roll dough to 1/8-inch thick. Spread your filling to within 1-inch of the edge of the dough. Roll both ends towards the center. Brush with olive oil and cover with plastic wrap and let rise for 1 hour. Brush with milk and sprinkle with remaining poppy seeds. Bake in a preheated 375 degree oven for 30 minutes or until golden brown.

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