Tender, soft, sweet yeast bread swirled with a creamy, rich, beautiful homemade filling of poppy seed. The roll can be finished with a chocolate icing after baking as the original recipe suggested. If you can't find poppy seeds, use walnuts or hazelnuts instead.
- Dissolve the fresh yeast in the lukewarm milk in a bowl. Whisk together the flour, stevia and salt in a mixing bowl. Make a well in the middle of flour mixture, add in yeast mixture, egg (reserve one tablespoon for the glaze), and butter. Stir with a hand mixer fitted with dough hook until smooth.
- Cover the dough with a clean kitchen towel and leave in a warm spot for 1 hour until dough has doubled in size. Preheat the oven to 180C/350F.
- Pour the hot milk over the ground poppy seeds in a bowl and leave it aside for 10 minutes. Add in the softened butter, cinnamon powder and egg. Stir until well combined.
- Line a 30-cm long loaf pan with parchment paper. Roll out the dough into 1-cm thick rectangle on a lightly floured work surface.
- Spread the poppy filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Place the roll in the prepared pan.
- Brush the roll with the reserved beaten egg and bake in the preheated oven for 50-60 minutes. Remove from oven and cool completely on a wire rack before slicing.