Traditional Poppy Seed Pinwheel Cookies

5 from 1 vote

Total Time3

Course: brunch, Desserts

Cuisine: Russian

Allergy: Nut Free, Vegetarian

Servings:

Calories: 352kcal

Place poppy seeds into a pot, add milk and bring to boil. Turn the heat to low and simmer for an hour.
1 ½ cup poppy seeds, 1 cup milk,
While the filling is cooking, prepare the dough. Mix the flour and yeast in a large bowl. Add the rest of the ingredients and knead until the dough is smooth and elastic. Takes about 5 min. You can also use a food processor with a dough hook.
4 cup flour, 1 Tbsp dry yeast, ½ tsp salt, ½ cup sugar, 1 ½ cup milk, 4 Tbsp butter
Make a ball from the dough and place it in a greased bowl. Cover and let the dough rise for 1 hour.
The filling is ready when the milk has almost all evaporated and the seeds resemble wet sand.
Remove the filling from heat, add the butter and sugar. Process with a stick blender, to break the seeds. Alternatively you can use a food processor for this. Let the filling cool down to room temperature.
3 Tbsp butter,, 3 Tbsp sugar
Preheat the oven to 350F.
Roll the dough into 1/3 inch thick rectangle (about 20*12 inches).
Spread the filling evenly over the dough.
Roll up dough, beginning on the long (wide) edge. Pinch the seam to seal at the end of rolling. Cut into 2 inch thick rolls.
Place your buns on a parchment lined baking sheet.
Let them rise for 15 min, then brush with egg or melted butter and bake for 30 min.

Let the dough rise in a warm, draft-free place for best results.