Bite Size Poppy Seed Roll
The dough in this bite-size poppy seed roll is made from scratch so it's super moist and fluffy. Each roll is filled with homemade poppy seed filling. Make some for your next brunch.
Poppy seed filling recipe
Combine warm milk, sugar, yeast, and 1/2 cup flour. Let it sit in a warm place for about 15 minutes.
Add the rest of the flour and salt into the bowl of a stand mixer. Pour in the warm milk and yeast mixture.
Then add eggs, sour cream, and vanilla.
Using the hook attachment, mix until it begins to take shape.
Pour in the melted butter and continue mixing on medium high speed until the dough becomes smooth and doesn't stick to the side of the bowl anymore.
Place the dough in a large greased bowl and cover. Let it sit in a warm place until it doubles in size. (About 1 hour)
Place the dough on a floured surface and divide it into 3 parts.
Roll each piece of dough into a circle about 1/4 inch thick. Cut out small circles, using a cup 3 1/2 inches in diameter.
Roll up the left over dough scraps into a ball and wrap in plastic wrap. Place it in a warm oven for 10-15 minutes until it rises again and reuse it to cut out more circles.
Prepare 2 (10 inch) round baking pans with parchment paper and nonstick spray.
Fill each circle with 1 tbsp of the poppy seed filling. Fold it over in half and pinch the two corners together.
Place them in the baking sheet standing up with the filling showing. Continue placing them in the pan working your way form the outside in.
Once you reach the middle, cut two dough circles in half. Fill 3 of them with 1/2 tbsp of poppy seed filling.
Place the filled half circles in a row overlapping each other. Then roll them up as one. Place this flower like piece in the center of the baking pan.
Let the finished pastry rise in a warm place for about 30 minutes.
Brush with egg was and bake at 350 degrees Fahrenheit for 20 minutes.
Makes 2 (10 inch) pastries