No-Knead Poppy Seed Roll

Instructions

• 1
  First, prepare the filling: Roughly chop the walnuts. Then, take a medium-sized pot, pour milk into it, add poppy seeds, vanilla sugar, and white powdered sugar, and cook the entire mixture over medium heat for approximately 2–4 minutes, stirring constantly, until it begins to thicken.
• 2
  Once the mixture starts to thicken, add the chopped walnuts, raisins, and cinnamon to the pot and cook everything for another 2–3 minutes over medium heat, stirring constantly, until the mixture thickens. Then set the pot aside.
• 3
  Preheat the oven to 170 °C, prepare a baking sheet, and line it with baking paper.
• 4
  Now prepare the dough: Prepare a food processor, put flour, milk, butter, granulated sugar, yeast, and a pinch of salt into it, knead a smooth dough, and divide it into 2 equally sized parts.
• 5
  Flour your work surface and roll out one part of the dough with a rolling pin into a sheet approximately 30 cm × 40 cm. Then spread 1⁄2 of the poppy seed filling onto the sheet, leaving 1–2 cm along one of the longer sides of the dough without filling, and then roll the dough along the longer side into a roll, from the filled part to the unfilled part. Seal the edges of the resulting roll and transfer it to the prepared baking sheet. Repeat the same procedure with the second part of the dough and the rest of the poppy seed filling.
• 6
  Take a mug, put an egg with 1 tablespoon of water into it, whisk them, and brush both rolls with this mixture.
• 7
  Place the rolls in the oven and bake for 30–32 minutes at 170–175 °C.