Dairy-Free Poppy Seed Roll
Delight in the warmth and aroma of a Dairy-Free Poppy Seed Roll, a perfectly flaky and tender pastry that's entirely free of dairy yet full of rich flavor. This recipe combines soft, yeast-raised dough with a luscious filling of poppy seeds, honey (or maple syrup for a vegan option), vanilla, and a refreshing hint of lemon zest. The unsweetened almond milk and vegetable oil create a smooth, elastic dough that bakes up into a golden, slightly sweet roll that's ideal for breakfast, tea-time, or dessert. With easy-to-follow directions and the added versatility of egg substitutes for vegans, this recipe is perfect for anyone looking to enjoy a traditional treat with a modern twist. Serve warm slices alongside a cup of coffee or tea for a comforting, dairy-free indulgence.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 100 grams Granulated sugar
- 5 grams Salt
- 250 ml Unsweetened almond milk
- 60 ml Vegetable oil
- 1 Egg (or egg substitute for vegan option)
- 150 grams Poppy seeds
- 50 grams Honey (or maple syrup for vegan option)
- 5 ml Vanilla extract
- 1 lemon Lemon zest
Instructions
In a mixing bowl, combine the flour, instant yeast, granulated sugar, and salt.
Warm the unsweetened almond milk to about 38°C (100°F) and add it to the dry ingredients along with the vegetable oil.
Beat the egg (or mix egg substitute if using) and add to the mixture, stirring until a soft dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm environment until it doubles in size, approximately 1 hour.
While the dough is rising, prepare the poppy seed filling by mixing poppy seeds, honey (or maple syrup), vanilla extract, and lemon zest in a bowl.
After the dough has doubled in size, punch it down and roll it out on a floured surface into a rectangle, about 1 cm thick.
Spread the poppy seed filling evenly over the dough, leaving a small border around the edges.
Roll up the dough tightly from the long side to form a log and pinch the edges to seal.
Place the roll seam-side down on a baking sheet lined with parchment paper.
Cover the roll with a kitchen towel and let it rise for another 30 minutes.
Preheat your oven to 180°C (356°F) while the roll is resting.
Bake the poppy seed roll for about 35-40 minutes or until it is golden brown on top and cooked through.
Remove from the oven and let the roll cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
3742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 34.8 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2230 mg | 97% | |
| Total Carbohydrate | 572.7 g | 208% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 148.1 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 2708 mg | 208% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 1878 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
