Low Fat Poppy Seed Roll
Indulge in the delightful simplicity of a homemade Low Fat Poppy Seed Roll, a lighter twist on the classic, perfect for guilt-free enjoyment. This recipe combines tender, airy dough made with skim milk, olive oil, and just a hint of sugar, with a luscious filling of poppy seeds, honey, and fragrant lemon zest. The carefully rolled and baked creation is brushed with egg white for a golden, glossy finish. Ready in just two hours, this healthier version of a traditional treat is ideal for brunches, afternoon snacks, or anytime you crave a touch of sweetness. With only 2 tablespoons of oil and clever ingredient swaps, this roll brings rich flavor while keeping the fat content low. Serve warm slices alongside tea or coffee for a cozy, feel-good treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 milliliters Warm skim milk
- 1 packet Active dry yeast
- 50 grams Sugar
- 1 teaspoon Salt
- 2 tablespoons Light olive oil
- 2 Egg yolks
- 100 grams Poppy seeds
- 2 tablespoons Honey
- 1 teaspoon Lemon zest
- 1 Egg white
Instructions
In a small bowl, combine the warm skim milk and active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes foamy.
In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Mix well.
Make a well in the center of the flour mixture and add the foamy yeast mixture, light olive oil, and egg yolks. Mix with a wooden spoon until a dough begins to form.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, prepare the poppy seed filling. In a small saucepan over low heat, combine poppy seeds, honey, and lemon zest. Stir occasionally and allow the mix to become a thick paste. Remove from heat and let it cool.
Preheat your oven to 180°C (350°F).
Once the dough has risen, punch it down to release the air. Roll it out on a lightly floured surface into a rectangle, approximately 30x45 cm (12x18 inches).
Spread the cooled poppy seed paste evenly over the dough, leaving a small margin around the edges.
Carefully roll the dough from the longer side into a tight log shape.
Place the roll on a baking sheet lined with parchment paper, seam side down. Tuck the ends underneath for a neat finish.
Beat the egg white in a small bowl and brush it over the top of the roll.
Bake in the preheated oven for 25-30 minutes, or until the roll is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let it cool slightly on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2530 mg | 110% | |
| Total Carbohydrate | 354.7 g | 129% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 96.4 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1720 mg | 132% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 1530 mg | 33% | |
*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.
