Layered Soft Poppy Seed Pastry
Ingredients
- 1 cup warm milk
- 1 cup warm water
- 1/2 cup vegetable oil
- 1 egg white (yolk reserved)
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 package yeast (dry or fresh)
- 5.5 to 6 cups flour (add gradually)
Filling
- 200g poppy seeds
- 1/2 cup vegetable oil
Preparation
First, combine the liquid ingredients and add the yeast, then wait 10 minutes for the yeast to activate.
While the dough is rising, place the poppy seeds in a bowl, add the oil, crush and mix until a good consistency is achieved.
Once the dough is active, gradually add the flour to form the dough and let it rise.
After the dough has risen, sprinkle flour underneath, transfer to a work surface, and divide into 4 equal parts.
Shape each part into a ball and set aside; starting with the first, roll out into a square shape using a rolling pin.
Spread the poppy seed mixture over the dough, avoiding the edges, and ensure it is evenly distributed.
Roll up the dough from the longest side into a log and straighten the edges.
Cut into pieces about 3 fingers wide and place on a parchment-lined baking sheet.
Cover the tray with a clean cloth and let it rise for 30 to 45 minutes.
After the second rise, uncover the tray, gently brush with the reserved egg yolk without pressing to avoid deflating the dough.
Bake in a 180-degree Celsius oven for 30 minutes.
After baking, cover with a cloth again and allow to cool.
Tips
The dough improves with resting.
