Ania's poppy seed brioche roll

For the end of year celebrations, Ania Biszewska, our iconographer, invites you to her table.

In the little dishes of the editorial staff

Traditional recipes eagerly awaited by guests, cuisine echoing the origins of the members of the household or even dishes recently included on the menu for end-of-year reunions… Many families skillfully concoct their essential little dishes. Those of the Pilgrim are no exception. Discover our two other recipes:

Preparation. 40 mins.
Rest. 3 to 4 hours + 1 hour.
Cooking. 1:10 a.m.

For 2 rolls:

For the dough. 500 g of flour – 1 sachet of dry baker’s yeast – 100 g of vanilla sugar – 120 g of butter – 1 egg + 2 egg yolks – 15 cl of whole milk – 1 pinch of salt.
For the garnish. 250 g poppy seeds – 500 ml milk – 40 g butter – 1 tbsp. tablespoon of honey – 80 g of cane sugar – 75 g of sultana raisins – 70 g of crushed walnuts – 2 egg whites – a few drops of rum (optional).
For the icing. 100 g of icing sugar -20 ml of lemon juice or water – 6 to 8 slices of candied oranges.

For the brioche dough, warm the milk. Add 1 tsp. tablespoon of flour, 1 tbsp. tablespoons of sugar and yeast. Leave to rise for 10 minutes.
Pour the 2 egg yolks into a salad bowl with vanilla sugar. Whisk for 8 min. Incorporate the whole egg into the egg yolk/vanilla sugar mixture. Whisk vigorously.
Add the dissolved yeast and mix again before adding the sifted flour and a pinch of salt. Knead a little. Pour in the previously melted butter. Knead until you get a ball.
Cover the dough and let it rise in a warm place away from drafts. It should double in volume, which can take 3 to 4 hours.
Prepare the filling bringing the milk to a simmer. Then add the poppy seeds. Allow around thirty minutes, until the milk has reduced significantly.
Drain in a strainer. Then mix the seeds once.
Melt the butter with honey and cane sugar. Mix with the poppy seeds and mix again to obtain a grainy mixture. Add 2 to 3 drops of rum.
Beat the 2 egg whites until stiff, add them to the mixture with the raisins and walnuts. Reserve.
Divide the dough in half and spread the pieces of dough one after the other on a floured work surface, forming rectangles the length of your molds. Spread the filling over it. Roll the dough lengthwise and place each roll in a buttered mold.
Cover them and put them back to grow for at least 1 hour.
Preheat the oven to 180°C (th. 6) and bake the rolls for 30 min. Unmold them out of the oven.
For the icing, mix the icing sugar and lemon juice. Pour it over the rolls. Decorate with slices of candied orange. These rolls will keep for 3 to 4 days, and can be enjoyed as dessert, breakfast or snack.