POPPY SEED ROLL

Prehewat your oven to 180 deg C. Grind 90 gm of poppy seeds in a spice grinder . Transfer the grinds to a medium sized bowl and add 1/3 rd cup(80 ml )of boiling water ,1/4 cup (30 gm ) of almond meal , 1/2 cup (110gm ) of castor sugar , 1/2 tsp of vanilla extract, the grated grind of 1 lemon . Stir and set aside . Place in the bowl of your electric mixer 250 gm ( 2 cups )of plain flour, 1 dsp of dry yeast, 1/4 cup ( 55gm )of castor sugar and 1/2 tsp of salt , pour in 2/3 rds cup (160 ml ) of warm milk , 2 tbs of rice bran oil and 1 lightly beaen egg . Now beat until a dough forms . cover the dough with plastic wrap and let sit in a warm place for 25 minutes . Line a baking tray with baking paper . Roll the dough out into a rectangular shape . Spread the poppy filling to almost the edges and roll from the long end . Seal edges and tuck ends under . Place the roll on the lined baking tray and leave to rise for about an hour or until doubled in size . Brush the roll with an egg wash ( 1 beaten egg )and sprinkle with poppy seeds . Bake in the preheated oven for 35 minutes or until golden brown .