Poppy Seed Roll
Indulge in the timeless delight of a homemade Poppy Seed Roll, a soft and buttery yeast-based pastry swirled with a rich, mildly nutty poppy seed filling. Perfectly golden and fragrant from a glossy egg wash, this traditional European-inspired treat is as stunning to look at as it is delicious to eat. With a beautifully tender dough made from scratch and a filling bursting with subtle sweetness, this recipe strikes a perfect balance of flavors. Enjoy it fresh out of the oven or as a comforting centerpiece for gatherings and holidays. Whether served with coffee, tea, or as a stand-alone dessert, this Poppy Seed Roll is a crowd-pleasing classic that never goes out of style. Perfect for novice and experienced bakers alike, it’s a warm, nostalgic treat that’s worth every minute of preparation.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 cups all-purpose flour
- 0.5 cups sugar
- 2.25 teaspoons active dry yeast
- 1 cups warm milk
- 0.5 cups unsalted butter
- 2 units egg
- 1 teaspoons salt
- 12 ounces poppy seed filling
- 0.25 cups milk
- 1 teaspoons vanilla extract
- 1 unit egg yolk (for egg wash)
Instructions
In a small bowl, dissolve the yeast and 1 tablespoon of sugar in the warm milk. Let it sit for about 10 minutes until bubbly and foamy.
In a large mixing bowl, combine the flour, remaining sugar, and salt.
Melt the butter and allow it to cool slightly. Beat 1 egg and add it to the cooled melted butter.
Create a well in the center of the dry ingredients. Pour the yeast mixture, butter and egg mixture, and vanilla extract into the well. Mix together to form a dough.
Turn the dough onto a floured surface and knead until it is smooth and elastic, about 8-10 minutes. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
While the dough is rising, prepare the poppy seed filling. Mix the poppy seed filling with 1/4 cup of milk or according to package instructions.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 16x12 inches.
Spread the poppy seed filling evenly over the dough, leaving a 1-inch border on all sides.
Starting from one of the long sides, roll the dough up tightly, pinching the seam to seal the roll.
Transfer the roll to a baking sheet lined with parchment paper, placing it seam side down. Tuck the ends under to seal them.
Cover the roll with a damp cloth and let it rise again in a warm place for about 30 minutes.
Preheat the oven to 350°F (175°C).
Beat the remaining egg yolk with a teaspoon of water to create an egg wash. Brush the top of the roll with the egg wash.
Bake the roll in the preheated oven for 30-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Let the roll cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 18.3 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 161 mg | 3% | |
*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.
