Ingredients:
- ¾ cup whole milk
- ¼ cup warm water
- ¼ cup unsalted butter melted
- 1 egg room temperature
- 1 package instant yeast
- ¼ cup sugar 2 oz
- 3- 3 ¼ cups all-purpose flour
- 1 tsp salt
- 1 jar of poppyseed filling, apricot, cherry or walnut are also options
Directions:
- Place the milk in a small saucepan and scald over medium heat. Do not let the milk simmer or boil. Once scalded, remove from heat to cool to 115℉ before continuing.
- In the bowl of a stand mixer with a dough hook, combine the milk, water, butter, egg, yeast, and sugar. Add most of the flour, then add the salt. Beat on a low speed for 2- 3 minutes to combine, then knead on medium- high for 5- 7 minutes.
- Turn the dough out onto a lightly floured surface and cover with cling wrap. Let it rest for 10 minutes. Finish kneading the dough by hand until smooth and elastic.
- Place dough in a greased bowl, turning to coat, and allow to rise in a warm, draft free location for about 1- 2 hours, or until doubled in size.
- After the first rise, punch the dough down and allow it to rise for another 30- 45 minutes.
- Punch the dough down to expel any gas, then divide into 2 equal portions. Roll into rectangles, ⅛ inch thick. Keep the portions you are not working with covered so they don’t dry out.
- Brush the dough with melted butter and cover with the filling. Be sure to leave space along the far, long edge of the dough for when you roll it up.
- Roll the dough lengthwise, like a jelly roll, keeping it tight. Pinch the seam and ends closed and move to a cookie sheet, seam side down. Repeat with remaining portion.
- Allow the loaves to rise for one hour. Make sure they are covered with cling wrap or damp cloth to prevent the dough from drying out.
- Preheat the oven to 350°F for at least 30 minutes before baking.
- Bake the loaves at 350℉ for 30- 40 minutes. If they are browning too quickly you can tent a piece of foil over them.
- Allow to cool completely before slicing and serving.
