#Poppyseed #roulette #recipe posted in description 🌟 #chicagobaker #food

For the PoppySeed Filling: 1 cup dry poppy seeds 8 to 10 oz sweetened condensed milk, about 2/3 of a 14 oz can Rinse poppy seeds thoroughly in a fine mesh colander, then drain them and transfer to a medium sauce pan. Add 3 cups water to the pot. Over medium heat, bring to a simmer. (Don’t boil). Turn off. Cover with lid and let it sit for 30 minutes. Return to a simmer (don’t boil). Turn off. Cover and let it sit for another 30 minutes. Drain poppy seeds well through a colander or by keeping lid on and placing several layers of cheese cloth on lid to catch stray poppy seeds. Life is just easier when you use a fine mesh sieve. Push the poppy seeds through a food grinder, using the fine grinding plate. I use my KitchenAid food grinder attachment for my stand mixer. You can also use a coffee grinder and do it in smaller batches. Note: If using a meat grinder, you need to push firmly. The seeds won’t grind well unless they are under pressure. Mix 8-10 ounces of sweetened condensed milk