
How To Make Old World Poppy Seed Roll
This poppy seed roll is an Eastern Europe-inspired old world recipe. It’s a soft and sweet bread with a creamy poppy seed filling.
Serves:
Ingredients
- ½lbpoppy seeds
- ¾cupwhite sugar
- 1tbspbutter,melted
- 1tsplemon juice
- ½cuphot milk
- ¼ozactive dry yeast
- ½cupwarm water,100 degrees F/38 degrees C
- 2tbspwhite sugar
- 2cupsall-purpose flour,or more if needed
- ½tspsalt
- ¼cupbutter
- 1egg,separated – white reserved
Instructions
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Place poppy seeds into a food processor and process for about 1 minute or until seeds are ground.
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Mix poppy seeds with ¾ cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread.
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Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
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Whisk flour with salt in a bowl; use a pastry cutter to cut ¼ cup butter into the flour mixture until the mixture resembles coarse crumbs.
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Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
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Turn dough out onto a floured work surface and knead for about 5 minutes or until smooth and slightly springy. If the dough is too sticky, knead in more flour, about 2 tablespoons at a time.
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Cut dough into 2 equal pieces. Roll each piece out into a 12×16-inch rectangle.
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Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
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Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
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Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place for 1 hour or until doubled.
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Preheat oven to 350 degrees F (175 degrees C).
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Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
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Bake in preheated oven for 30 to 40 minutes or until dark golden brown on top. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Nutrition
- Calories:Â 574.45kcal
- Fat:Â 27.14g
- Saturated Fat:Â 8.46g
- Trans Fat:Â 0.39g
- Monounsaturated Fat:Â 5.26g
- Polyunsaturated Fat:Â 11.51g
- Carbohydrates:Â 73.17g
- Fiber:Â 8.82g
- Sugar:Â 31.43g
- Protein:Â 13.23g
- Cholesterol:Â 54.12mg
- Sodium:Â 226.36mg
- Calcium:Â 581.04mg
- Potassium:Â 368.71mg
- Iron:Â 5.80mg
- Vitamin A: 101.70µg
- Vitamin C:Â 0.71mg
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