Transcribed from russianfood.com

Ingredients

Dough

• 500g Flour
• 250mL milk
• 11g Dry Yeast
• 3-5Tbsp sugar
• 1Tbsp vanilla extract
• 1/4 tsp salt
• 50g Raisins
• 1 egg
• 100g butter

Filling

• 100g Poppey
• 4-6Tbsp sugar
• 2Tbsp butter

Eggwash

• 1 Egg

Instructions

• Proof the yeast:

  

  • Warm milk to required temperature
  • add 1Tbsp sugar
  • add 2Tbsp flour
  • add 11g dry yeast
  • mix
  • leave in warm place for 10min

• Prepare dough

  • Melt butter over low heat.

  • Sift flower

  • Add sugear, salt, vanilla

  • Mix

  • dig out cavity and drop egg in

    

  • Mix

  • Add butter

  • Mix

  • Add proof mixture

  • Mix

    

  • Add raisins

  • MIIIIIIX

    

  • Shape into ball

    

  • Cover bowl with plastic wrap

  • Let rest somewhere warm 60min

• Make Filling (or buy)

  

  • boil water
  • cover poppey in boiling water
  • soak for 10 min
  • drain
  • combine poppey with sugar in blender

• Roll dough out to 5mm thin

  

• Spread filling on dough

  

• Roll

• Cut to 2-2.5cm wide pieces

  

• Proof in warm place for 14min

  

• Beat egg/Brush rolls with eggwash

  

• bake 20min at 200C (392F) or until golden brown