Poppy seed bejgli

Method

1. 1

   Prepare the dough

   Mix the flour, salt and sugar together, then rub in the cold butter until the mixture resembles breadcrumbs. Activate the yeast with lukewarm sour cream and a little sugar, then add it to the crumb mixture along with the egg yolks and knead into a smooth dough.

   10 min
2. 2

   Rest

   Cover the dough and leave it in a cool place for at least 1.5 hours, so it proves and becomes easy to roll out.

   90 min
3. 3

   Poppy seed filling

   Bring the milk to the boil with the sugar, butter and vanilla sugar, then stir in the ground poppy seeds and sultanas and cook until thick and creamy. Leave to cool.

   15 min
4. 4

   Roll out and fill

   On a lightly floured surface, roll the dough into a rectangle, spread the poppy seed filling evenly over it, then roll it up tightly.

   10 min
5. 5

   Shape

   Place the roll on a baking tray lined with baking paper, brush the top with whisked egg, and prick it several times with a fork.

   5 min
6. 6

   Bake

   Bake in a 180°C oven for about 35 minutes, until golden brown. Once baked, leave the bejgli to cool on a wire rack before slicing.

   35 min