Hi!
I am going to master a traditional polish christmass cake, the poppy seed roulade, that looks like this: http://oliwka.przepisy.net/img/artykul/718/rolada-makowa-makowiec_1756_w...
Do You think it is a good idea to use the famous stella brioche dough recipe? To do this roulade you roll tthe dough, spread the ground and cooked poppy seeds, nuts and honey mixture, roll and bake.
What I want to achieve is a light yet moist cake layer. Is it beter to add butter before kneading for extra softness?, should I proof the already rolled roulade prior to baking? Thanks for your help!