Poppy Seed Roll
For the dough: ½ kg flour, 3 dl water or plant milk, 1 cube of compressed baker's yeast, 4 tbsp sugar, 1 pack of vanilla sugar (10g), 1 pack of rum aromatic sugar or 2 tbsp of rum, 1 pack of lemon aromatic sugar or ½ grated lemon peel from organic lemon, ½ tsp salt, ½ cup of oil
For the filling: 2 packages of ground poppy, 4 tbsp sugar, 1 pack vanilla sugar (10g), 1 pack of rum aromatic sugar or 2 tbsp of rum, 1 pack of lemon aromatic sugar or ½ grated lemon peel from organic lemon, 4 tbsp wheat semolina, 2 tbsp oil, 2 dcl plant milk
Preparation: Dissolve the yeast in water/milk, sugar, and spices, then add flour and knead a soft, tender dough. Cover it with a cloth and let it rise until it's doubled in size, then cut in two pieces. Spread the dough and then spread the filling evenly on its surface. Roll the dough with filling and put in an oiled baking tray. Do the same with the the other half of dough. Preheat the oven to 180°C and bake for 1 hour. When it's baked, coat with a glaze you prepared by boiling 1 tbsp of water and 1 tbsp of sugar. According to taste, you can spice up your filling by adding raisins, cinnamon, or rum for extra flavor.