Old World Poppy Seed Roll Recipe

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Gail Vargas Modified: April 8, 2022
Old World Poppy Seed Roll Recipe

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.

Preparation: 20 minutes
Cooking: 30 minutes
Rise Time: 1 hour
Total: 1 hour 50 minutes

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

  1. Place poppy seeds into a food processor and process for about 1 minute or until seeds are ground.

  2. 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.

  3. Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.

  4. 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.

  5. Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.

  6. 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.

  7. Cut dough into 2 equal pieces. Roll each piece out into a 12×16-inch rectangle.

  8. 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.

  9. 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.

  10. 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.

  11. Preheat oven to 350 degrees F (175 degrees C).

  12. Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.

  13. 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: 574.45kcal
  • Fat: 27.14g
  • Saturated Fat: 8.46g
  • Trans Fat: 0.39g
  • Monounsaturated Fat: 5.26g
  • Polyunsaturated Fat: 11.51g
  • Carbohydrates: 73.17g
  • Fiber: 8.82g
  • Sugar: 31.43g
  • Protein: 13.23g
  • Cholesterol: 54.12mg
  • Sodium: 226.36mg
  • Calcium: 581.04mg
  • Potassium: 368.71mg
  • Iron: 5.80mg
  • Vitamin A: 101.70µg
  • Vitamin C: 0.71mg
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