Recipe for rolled Polish brioche with poppy seeds.

Poppy seed filling (you can prepare it the day before). In Poland, this filling is available ready-made in a can. Place the poppy seeds in a pot, cover with water, and bring to a boil. Simmer gently for 5 minutes, then cover and let rest off the heat for 1 hour. Next, place it in a fine cloth and let it drain. If needed, squeeze with your hands to remove all the liquid. Blend the drained poppy seeds.

In a saucepan, melt the butter, add the poppy seeds, sugar, vanilla sugar, one whole egg, and one egg white along with the candied orange. Set aside the yolk for glazing. Cook for 10 minutes over low heat. Let cool.

The brioche: in a mixing bowl, combine the yeast with the warm milk to dissolve it, add 1 tablespoon of sugar and 1 tablespoon of flour. Let the dough rise for 30 minutes. In the bowl of your mixer fitted with a dough hook, add the flour, the yeast mixture, the sugar, and the beaten egg. Knead the dough on speed 1 with the hook for 5 minutes.

Incorporate the softened butter and knead until fully combined; the dough should detach from the bowl. You will get a nice compact and smooth ball of dough. Let the dough rest at room temperature for 1 hour.

Flatten the brioche dough into a rectangle measuring 30 x 40 cm and 1.5 cm thick on a sheet of parchment paper. Spread the poppy seed cream dough 2 cm from the edges. Roll it into a log (with the paper not too tight) and tuck the ends underneath. Let it rise for 30 to 40 minutes.

Preheat the oven to 180°C. Brush the dough roll with egg yolk. Then lower to 160°C. Bake for 35-45 minutes. Let cool on a wire rack.

To finish, prepare the glaze. Then brush it over the brioche. Place candied orange sticks and poppy seeds on top.