Dairy-Free Poppy Seed Roll Slices (Makowiec)

Ingredients

• 2.5 cups All-purpose flour
• 0.5 cup Dairy-free butter substitute, softened
• 0.5 cup Dairy-free milk (e.g., almond, soy)
• 0.25 cup Sugar
• 2.25 teaspoons Active dry yeast
• 1 can Poppy seed filling (canned or homemade)
• 1 tablespoon Egg substitute (optional, for egg wash)
• 1 teaspoon Vanilla Extract

Instructions

1. 1In a large bowl, combine the 2.25 teaspoons active dry yeast with 0.5 cup warm dairy-free milk. Let it sit for 5-10 minutes until it looks foamy.
2. 2Add the 0.25 cup sugar, 0.5 cup dairy-free butter substitute (melted), and 1 teaspoon vanilla extract to the yeast mixture. Stir to combine.
3. 3Gradually add the 2.5 cups all-purpose flour to the wet ingredients. Mix until a soft dough forms, then knead on a lightly floured surface for 5-7 minutes until the dough is smooth and elastic.
4. 4Place the dough in a clean bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. 5Gently punch down the risen dough and roll it out on a lightly floured surface into a large rectangle, about 1/4 inch thick.
6. 6Spread the 1 can poppy seed filling evenly over the surface of the dough, leaving a small border along one of the long edges.
7. 7Starting from the long edge opposite the clean border, carefully roll up the dough into a tight log. Place the log seam-side down on a baking sheet lined with parchment paper.
8. 8If using, brush the top of the log with the 1 tablespoon egg substitute. Let the log rest, uncovered, for 15 minutes.
9. 9Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the roll is golden brown and sounds hollow when tapped gently.
10. 10Let the poppy seed roll cool completely on a wire rack before slicing into 1-inch thick slices and serving.

Substitutions

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