Hungarian "Bejgli" with poppy seed filling, gluten free

Ingredients

• 380 g Gluten free flour mix
• 150 g Poppy seed, ground
• 1 1/8 tbsp Milk
• 75 g Unsalted butter, softened
• 90 g Icing sugar
• 3/4 pcs Egg
• 3/4 pcs Egg yolk
• 30 g Bread crumbs, gluten free
• 3/8 pcs Lemon's grated peel
• 30 g Raisins, soaked in warm water for half an hour
• 1 1/2 tbsp Apricot jam
• 3/4 tbsp Vanilla sugar
• 8 g Fresh yeast (approximately 1 package)
• 3/4 pinch Salt

Method

1. Mix the softened butter with 40g of icing sugar in a bowl.
2. Make the yeast rise in a little bowl with 1.5tbsp warm milk and one pinch sugar, then add the mixture to the flour.
3. Add the whole egg and salt, then knead the dough well.
4. Divide the dough into 3 and let the dough rest for a couple hours.
5. Meanwhile, prepare the filling.
6. Mix the poppy seed, soaked raisins, remaining sugar, vanilla sugar, apricot jam, bread crumbs, cinnamon, and lemon peel in a bowl. Heat the remaining milk in a pot then pour onto the filling mixture.
7. Mix well.
8. Roll the dough out into 0.5cm thick rectangular shape.
9. Spread the filling onto, then roll the dough carefully by keeping the filling in.
10. Wash the rolls with the egg yolk and let them rest in the baking tray for half an hour in a warm place.
11. Wash again, then let them rest for another half hour, this time in a cool place.
12. Heat the oven to 180°C.
13. Before baking, prick the rolls with a fork several times.
14. Bake the rolls uncovered until the top starts to be golden.
15. Do not dry it out.
16. Let them cool down completely before slicing.
17. Try also with walnut and chestnut filling.