I originally made this filling to use in my Poppy Seed Hamantaschen, but it can be used to make sweet buns (swap it in for the cinnamon sugar filling in these quick & easy cinnamon rolls). I’m also planning on giving it a try in the Mohnzopf from Classic German Baking (a few recipes from that book are here, here, and here).
Poppy Seed Filling
- ½ cup + 1 tablespoon (112 grams) granulated cane sugar
- 1 tablespoons (30 ml) water
- ¾ cup (112 grams) poppy seeds, ground
- Zest and juice of wedge of ¼ lemon
- Zest and juice of wedge of ¼ orange
- ½ teaspoon vanilla extract
- 2 teaspoons sherry (type?)
- 1 egg
- 2 tablespoons (28 grams) butter, cut into 4 pieces
- Combine the sugar and water in a small pot over medium-low heat. Cook until sugar begins to dissolve.
- Add the poppy seeds, and stir to mix well.
- Stir in the zest, juices, vanilla, and sherry. Stir well using a wooden spoon. Stir in the egg, and once well mixed, stir in the butter. Cook, stirring constantly, until the butter is completely melted, and the mixture becomes slightly thickened, about 2 minutes.
- Transfer the mixture to a bowl, and chill until cooled, and further thickened. At least 30 minutes. You can also prepare the filling a few days in advance, and keep in the fridge until ready to use.