Name: Poppy-seed scroll
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 10
Ingredients: 600 gm plain flour; 250 gm butter, coarsely chopped; 10 gm dried yeast; Finely grated rind of 2 lemons; 100 gm sour cream; 90 ml lukewarm milk; 1 egg yolk; For brushing: eggwash; For dusting: pure icing sugar, sieved; Poppy-seed filling; 185 gm blue poppy seeds (see note); 160 ml (2/3 cup) milk; 110 gm (½ cup) raw caster sugar; 100 gm pitted prunes, finely chopped; 2 tbsp cherry or blackcurrant jam; 2 tsp ground cinnamon; Finely grated rind of 1 orange and 1 lemon

This is a version of the Hungarian beigli. Traditionally two versions are cooked – the other is stuffed with a walnut filling.

Ingredients

600 gm plain flour

250 gm butter, coarsely chopped

10 gm dried yeast

Finely grated rind of 2 lemons

100 gm sour cream

90 ml lukewarm milk

1 egg yolk

For brushing: eggwash

For dusting: pure icing sugar, sieved

Poppy-seed filling

185 gm blue poppy seeds (see note)

160 ml (2/3 cup) milk

110 gm (½ cup) raw caster sugar

100 gm pitted prunes, finely chopped

2 tbsp cherry or blackcurrant jam

2 tsp ground cinnamon

Finely grated rind of 1 orange and 1 lemon

Method

Main

1.Process flour, butter, yeast and rind in a food processor until fine crumbs form. Add sour cream, milk and yolk, pulse until a soft dough forms (1-2 minutes), then turn onto a lightly floured surface and knead until very smooth (1-2 minutes). Place in a lightly buttered bowl, cover and stand until slightly risen (30 minutes). Knock down dough, knead on a lightly floured surface and stand until slightly risen (30 minutes).

2.Meanwhile, for poppy-seed filling, process poppy seeds in a small food processor or coffee grinder to grind, transfer to a saucepan and add remaining ingredients. Stir continuously over medium-high heat until boiling, reduce heat to medium and simmer, stirring continuously, until thick and smooth (12-15 minutes). Cool completely.

3.Preheat oven to 220C. Divide dough into two, and roll out each piece on a lightly floured surface into a 20cm x 30cm rectangle. Spread half the poppy-seed filling over each piece leaving a 3cm-border, then, with shortest side facing you, roll into a cylinder. Place each cylinder, seam-side down, on a baking tray lined with baking paper, brush with eggwash, stand until risen (1 hour). Bake for 10 minutes, reduce oven to 180C and bake until golden and cooked through (15-20 minutes). Serve warm or cool, dusted with icing sugar. Scrolls will keep, stored in an airtight container, for 2 weeks.