Poppy Seed Filling

• There is a recipe for poppy seed filling in one of my early posts on Poppy Seed Cake and Yeast Cakes
• This is a variation with added dried fruit and peel, which was inspired by some yeast rogaliki I tried in Gdańsk.
• I have cut down the amount of filling as you do not need as much for small cakes.
• 100g of poppy seeds is more than enough for filling small cakes and pastries.
• The filling can be used in my recipes for Rhubarb Yeast Buns (instead of the rhubarb) Mincemeat Yeast Buns (instead of the mincemeat) or rogaliki.
• I used the filling to make rogaliki.
• *
• Note – as with all yeast pasties they do not stay fresh long – so invite guests to eat then up with you.

INGREDIENTS

• 100g poppy seeds
• 300ml milk
• 2 tablespoons of runny honey
• 1 tablespoon of semolina
• 1 egg yolk
• 50g mixed peel
• 75g sultanas

Method

• Put the poppy seeds and milk into a saucepan and simmer then together for 30 minutes, stirring occasionally to stop any sticking or burning.
• The aim is to cook the seeds and adsorb as much of the milk as possible.
• You need to watch this carefully and keep adjusting the heat to stop the mixture burning.
• Keep stirring and heating until the milk is absorbed.
• The poppy seeds then need to be crushed, I use a hand held blender for about 5 minutes which I find is the easiest way.
• Once crushed, add the semolina, mixed peel and sultanas
• Whisk the egg yolk and honey together until this is thick and creamy and then add this to the mixture.

Meakin – Poppy plate