Poppy Seed Rolled Cake
Lee Kum Kee

Poppy Seed Rolled Cake

Serves 8
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Poppy seeds are a symbol of wealth in Eastern European cooking, they are said to be associated with a bright future. Create your own tender, sweet yeast bread with a twist. Add Lee Kum Kee Plum Sauce to the creamy filling paste for extra sweetness!


For the Dough
500g plain flour
125g butter, melted
125g sugar
120ml milk, warmed
30g fresh yeast or 1 sachet of dry yeast
2 eggs beaten + 1 extra for brushing
1 Tbsp vanilla sugar
A pinch of salt
A pinch of sugar
For the Poppy Seed Filling
300g poppy seeds
150g caster sugar
1 large apple, grated
2 egg whites
50g butter, melted



1 For the Dough: Mix the yeast into the milk with a teaspoon of sugar. Set aside for 5 minutes.
2 Stir flour, salt, sugar and vanilla sugar in a bowl.
3 Add the beaten eggs and melted butter into the yeast mixture, then combine with the dry mix and bring together to make a dough. Knead for 20 minutes. The dough should be flexible but not sticky. You can add a bit of flour or extra milk if needed.
4 Cover the bowl with a tea towel and leave to rise until doubled in size, about 1 hour in a warm place.
5 Heat the oven to 180°C/160°C fan/gas 4.
6 Turn onto a floured surface and punch down the dough, then divide it in two. Roll each piece into a rectangle until 1-2cm thick.
7 Spread half of the poppy seed filling over each rectangle, avoiding the edges.
8 For the Filling: In a food processor, mix sugar, Plum Sauce, grated apples, egg whites and butter. Fold in the poppy seeds.
9 For the Roll: Roll up on the long side and pinch to seal the dough and avoid the filling from leaking
out. Place on a greased baking tray. Brush with the extra beaten egg and sprinkle with
some poppy seeds, if you like. Bake for 40 minutes until golden.
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