Create a soup that is ideal for your holiday table or for any meal during the colder months by combining the robust tastes of curry with seasonal butternut squash.
| Prep Time: | 45 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 16 |
| Yield: | 16 rolls |
Ingredients
- 1 cup warm milk
- 2 (.25 ounce) packages active dry yeast
- 1 teaspoon white sugar
- ½ cup white sugar
- ½ teaspoon lemon zest
- 2 eggs
- 2 egg yolks
- ¼ teaspoon salt
- 6 cups all-purpose flour
- 7 tablespoons unsalted butter, melted
- 2 cups poppy seeds
- 1 cup milk, or as needed
- ½ cup raisins
- 2 egg whites
- ¼ cup honey
- ¼ cup white sugar
- ¼ cup chopped walnuts
- 3 ½ tablespoons unsalted butter, softened
- 1 egg
- 1 tablespoon water
Instructions
- Combine warm milk, yeast, and 1 teaspoon sugar in a large bowl; stir well. Let stand until yeast softens and begins to form a bubbly foam, about 5 minutes.
- Stir 1/2 cup sugar and lemon zest into the yeast mixture. Whisk in 2 eggs and egg yolks, 1 at time, mixing well after each addition. Add salt. Stir in flour gradually. Add melted butter and blend well. Knead dough until glossy and elastic, about 10 minutes. Form into a ball and place in a large, lightly-oiled bowl and turn to coat. Cover with a clean towel and let rise in a warm place until doubled in volume, about 1 hour.
- Place poppy seeds in a small pot and cover with 1 cup milk or more as needed. Bring to a simmer over medium heat. Remove from heat and let sit, 15 to 20 minutes. Drain milk. Pulse poppy seeds in a food processor, or leave them as is. Add raisins, egg whites, honey, 1/4 cup sugar, walnuts, and 3 1/2 tablespoons butter to poppy seeds and stir to combine for the filling.
- Punch down dough, turn out onto a lightly floured surface, and knead briefly. Divide dough in half and roll one portion into a 10-inch sheet. Cover with 1/2 the filling, leaving a 1/4- to 1/2-inch edge. Roll up into a log. Repeat with the second half.
- Arrange both rolls onto a greased baking sheet. Cover with a kitchen towel and let rise until doubled in volume, about 30 minutes more.
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk remaining egg with 1 tablespoon water; brush mixture over tops of rolls.
- Bake rolls in the preheated oven until golden, 20 to 25 minutes.
- You can use 1/4 cup fresh yeast instead of the dried yeast, if liked.
- Any kind of nuts will do.
Nutrition Facts
| Calories | 448 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 4 g |
| Protein | 12 g |
| Saturated Fat | 7 g |
| Sodium | 77 mg |
| Sugars | 21 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |