Poppy seed roll with icing

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Ingredients

Wheat flour 230 grams
Egg yolks 2 pieces
Sugar 2.5 tablespoons
Yeast 15 grams
Vanilla Extract 1 teaspoon
Water 525 milliliters
Candied fruit 30 grams
Honey 1 tablespoon
Almond extract 1 teaspoon
Egg whites 2 pieces
Milk 75 milliliters
Butter 75 grams
0.25 teaspoon salt
Rum 1 tablespoon
Poppy 150 grams
Raisins 30 grams
Brown sugar 50 grams
Walnuts 30 grams
Cinnamon 1 teaspoon
Powdered Sugar 0.5 cup

Main ingredients: Milk, Nuts, Flour, Sugar

Inventory:

Rolling pin, plate, spoon, baking parchment

Cooking:

Step 1: prepare the dough.

Mix the yeast with a tablespoon of flour and 3 dining rooms tablespoons of milk and 1 teaspoon Sahara. Leave on 15 minutes just stand up.
Mix the remaining milk with rum, egg yolks, 2 tablespoons sugar and a quarter teahouse tablespoons of salt.
Add the yeast to the flour, add the milk mixture, knead the dough and put in it at the very end 50 grams soft butter.
Move the dough into a plate greased with vegetable or butter, cover with a towel and leave on 1-1.5 hours.

Step 2: prepare the filling.

Cook the poppy seeds at the same time. 500 milliliters water and grind it by passing through a meat grinder. Add raisins, nuts, candied fruits, honey, almond and vanilla extract, as well as cinnamon to the poppy. Add the remaining butter and brown sugar.
Mix well.
Whisk the squirrels separately in a steep foam, and also add to the filling.

Step 3: wrap the poppy seed roll.

Roll the dough into a rectangular layer about 3 millimeters thick. Spread the filling by stepping back 2 centimeters from the edge. Wrap everything by bending and pressing the edges.

Loosely wrap the roll in baking parchment.

Step 4: bake poppy seed roll.

Cook with 180 degrees during 30 minutes.
Mix powdered sugar with water, pour glaze on the roll, decorate with decorative sprinkles and let cool.