Poppy Seed Almond Marzipan Roll Recipe

Poppy Seed, Almond, and Marzipan Roll

Category: Desserts
Servings: 8

This delightful Poppy Seed, Almond, and Marzipan Roll is a perfect treat for those who appreciate a unique combination of flavors. Soft, sweet dough with a creamy filling of marzipan, almonds, and poppy seeds creates a mouthwatering dessert that is both satisfying and elegant. The hint of lemon zest and vanilla elevates the flavors, making it a perfect centerpiece for any occasion. Let’s dive into this recipe and get started!

Ingredients

Instructions

1. Prepare the Dough:
   Begin by preparing the dough for the roll. In the bowl of a stand mixer equipped with a paddle attachment, combine the sifted flour, sugar, and active dry yeast. Gradually add the milk that has been infused with lemon zest, stirring gently as it is added. Continue mixing and then add the eggs to the mixture, ensuring they are well incorporated.

2. Mix and Knead:
   Once the dough has come together, switch the paddle attachment for the dough hook. Add the seeds from the vanilla bean and the salt. Knead the dough until it is smooth and elastic, and has pulled away from the sides of the bowl. This process should take about 10-12 minutes. When the dough is ready, shape it into a round ball and place it in a lightly buttered bowl, covering it with a clean kitchen towel. Allow it to rise in a warm area for about an hour, or until doubled in size.

3. Prepare the Filling:
   While the dough is rising, prepare the filling. In a food processor, combine the blanched almonds and marzipan pieces. Pulse until finely chopped. Once mixed, transfer the mixture into a bowl and add the poppy seeds. Slowly pour in the whole milk, stirring with a spatula until the mixture reaches a smooth, spreadable consistency.

4. Roll out the Dough:
   Once the dough has risen, punch it down gently to release any air pockets. Transfer it onto a lightly floured surface. Roll the dough out into a rectangle about 20 x 30 cm in size and about ½ cm thick.

5. Assemble the Roll:
   Spread the marzipan, almond, and poppy seed filling evenly over the surface of the dough, leaving a small border around the edges. Brush the border with a bit of beaten egg to help seal the dough. Carefully roll the dough from one long edge to the other, creating a tight log.

6. Shape and Bake:
   Place the rolled dough onto a baking sheet lined with parchment paper. Brush the top with the remaining beaten egg. Using a sharp knife, score the surface of the roll with diagonal cuts to create a decorative diamond pattern. Sprinkle the top with additional poppy seeds for a finishing touch.

7. Final Rise and Bake:
   Allow the roll to rest for about 30 minutes to let it rise slightly. Preheat your oven to 180°C (350°F). Bake the roll in the preheated oven for 25-30 minutes, or until the top is golden brown and the roll sounds hollow when tapped on the bottom.

8. Cool and Serve:
   Remove the roll from the oven and let it cool slightly on a wire rack before slicing. The Poppy Seed, Almond, and Marzipan Roll is best served slightly warm or at room temperature.

Notes:

• Storage: Store any leftover roll in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.
• Variations: Feel free to add a sprinkle of ground cinnamon or cardamom to the dough for an extra aromatic twist. If you’re not a fan of almonds, you can substitute them with hazelnuts or walnuts for a different flavor profile.
• Serving Suggestions: This roll pairs wonderfully with a hot cup of tea or coffee. For an added indulgence, serve with a dollop of whipped cream or a drizzle of chocolate sauce.

This Poppy Seed, Almond, and Marzipan Roll is an extraordinary dessert that balances sweetness with a touch of elegance. Its rich filling and soft, aromatic dough will surely be a hit at your next gathering or as a treat to enjoy at home. Enjoy baking and, most importantly, savor every delicious bite!