California Fig Poppy Seed Rolls

Directions

For the Poppy Seed Filling

1. Finely grind poppy seeds in a spice mill.

2. Combine ground poppy seeds, sugar, milk, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer, stirring often, until thickened, about 4 minutes. Stir in vanilla extract. Let cool.

3. Blend California Dried Figs Paste and California Dried Figs Juice Concentrate in a food processor until smooth.

4. Add the cooled poppy seed mixture to the food processor with the California Fig mixture. Blend until smooth and set aside.

For the Dough

1. Combine flour, milk, yeast, salt, sugar, and egg in a mixing bowl. Mix on the first speed for 5 minutes until smooth. Desired dough temperature: 75°F (24°C).

2. Ensure butter and dough are of similar consistency. Flatten butter into a square.

3. Roll dough into a square with about ½ inch thickness.

4. Place butter in the center of the dough. Fold dough over to cover butter completely.

5. Roll out the dough to three times its length and fold into thirds to form a square. Repeat this process two more times, resting dough in the fridge for 20 to 30 minutes between turns.

6. Roll the dough into a rectangle about 0.2 inches thick, about an 18 x 24-inch rectangle.

7. With the rectangle turned so that the long sides are at the top and bottom, spread the poppy fig filling evenly over the dough leaving a ¼-inch border at the bottom.

8. Roll the dough tightly from top to bottom into a log.

9. Cut the log into 12 equal pieces and place on a sheet pan, leaving space between each roll.

10. Proof the rolls at room temperature for 1 to 1½ hours.

11. Preheat oven to 445°F (230°C). Brush rolls with egg wash (whole egg blended).

12. Bake for 15 minutes until golden brown.

13. Let the rolls cool slightly before serving. Store at room temperature for a few days or freeze for longer storage.