Poppy Seed Roulade

Cook the yeast dough according to the basic recipe. Let rise until it reaches twice its original volume.

In the meantime, bring the whipping cream to the boil.

Add honey, semolina and poppy seeds and stir. Season with the juice of one lemon and arrack.

Cool and then fold in the egg yolks.

Roll out the dough as thinly as possible, spread the poppy seed filling on it and roll up the dough from the narrow side. Grease a baking tray and place the poppy seed roulade in a horseshoe shape on it. Bake at 220 °C for 30 to 40 minutes. Glaze: Stir 200 gr powdered sugar and 3 tablespoons juice of one lemon and brush the roulade with it.

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