👨‍🍳 조리법

1. 1

   Activate the yeast: In a small bowl, combine the warm milk, 1 tablespoon of sugar, and the active dry yeast. Let it sit for 10-15 minutes until foamy.

2. 2

   Make the dough: In a large bowl, whisk together the flour and salt. In a separate bowl, whisk the eggs, remaining sugar, melted butter, and lemon zest. Add the activated yeast mixture to the egg mixture, then gradually add this to the flour mixture. Mix until a soft, slightly sticky dough forms.

3. 3

   Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

4. 4

   First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

5. 5

   Prepare the poppy seed filling: Grind the poppy seeds finely. In a saucepan, combine the ground poppy seeds with a little milk or water and cook over low heat until thickened into a paste. Stir in a tablespoon of sugar and orange zest if using. Let cool.

6. 6

   Assemble the rolls: Punch down the risen dough and roll it out into a large rectangle (about 1/4 inch thick). Spread the cooled poppy seed filling evenly over the dough, leaving a small border on one long edge. Sprinkle with raisins if desired. Roll the dough up tightly from the long edge.

7. 7

   Shape and second rise: Cut the log into 8 equal pieces. Place the pieces cut-side up on a baking sheet lined with parchment paper, leaving space between them. Cover and let rise for another 30-45 minutes.

8. 8

   Bake the rolls: Preheat oven to 180°C (350°F). Whisk the egg yolk with 1 teaspoon of water or milk for the egg wash. Brush the tops of the rolls with the egg wash and sprinkle with a little sugar. Bake for 30-40 minutes, or until golden brown.

9. 9

   Cool: Let the rolls cool on a wire rack before serving.