Poppy seed roses from Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co. (page 132) by Itamar Srulovich and Sarit Packer

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Notes about this recipe

  • Eat Your Books

    Can substitute honey for glucose.

  • anya_sf on February 02, 2021

    I believe I followed the directions precisely, except substituting raisins for currants, but these were disappointing. The dough was very stiff and difficult to roll - looked more like pie crust to the point where I wondered if I'd forgotten the yeast. Poppy seed filling seemed runny so I refrigerated it before using, but it was still runny. There was so much filling that much of it oozed out upon rolling. I scooped it up and spooned it into the rolls. I wasn't sure the rolls would rise, but they did, so I baked them. Skipped the egg wash and the tops didn't brown much. Half the syrup seemed like enough. The baked rolls had decent flavor, but they were soooo heavy and we scraped off much of the poppy seed "filling" (which ended up virtually enveloping the rolls). If I were to make these again (doubtful), I'd use the bun dough and half the filling (but with a whole egg).

  • Charlotte_vandenberg on May 01, 2017

    Used half of a batch of dough, used the other dough for the chocolate bread which was delicious. Expectations were therefore high for these roses. I used whole poppy seeds instead of ground because I didn't have a mortar and pestle. Probably that's why the filling was to wet. I didn't add the egg that was in the recipe. Probably I didn't follow the recipe enough, will try again!

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