Poppy Seed Strudel Roll Kolach Od Maka
Indulge in the rich, old-world charm of *Poppy Seed Strudel Roll Kolach Od Maka*, a traditional Eastern European pastry that's as beautiful as it is delicious. This soft and tender yeast-based dough is delicately rolled around a luscious poppy seed filling, made with honey, powdered sugar, and a hint of zesty lemon. The dough, enriched with butter and egg yolks, rises to a pillow-like consistency, while the poppy seed filling is simmered and ground to perfection, creating a sweet and nutty flavor that's irresistible. A golden egg wash gives the roll its signature sheen, making it a showstopping addition to your dessert table. Perfect for holidays, tea-time, or simply indulging in a slice of tradition, this impressive bake pairs beautifully with a dusting of powdered sugar and a warm cup of coffee.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 60 grams Granulated sugar
- 80 grams Butter
- 3 pieces Egg yolks
- 25 grams Fresh yeast
- 250 milliliters Milk
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 200 grams Poppy seeds
- 50 grams Honey
- 40 grams Powdered sugar
- 100 milliliters Water
- 1 teaspoon Lemon zest
- 1 piece Egg (for egg wash)
Instructions
Warm the milk slightly (it should be lukewarm, about 37–40°C). Dissolve the fresh yeast in the milk with a teaspoon of sugar. Let it sit for 10 minutes until frothy.
In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Cut the butter into small cubes and rub it into the dry ingredients until it resembles coarse breadcrumbs.
Form a well in the center of the flour mixture. Add the yeast mixture, egg yolks, and vanilla extract. Mix until a soft dough forms.
Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Place the kneaded dough into a lightly greased bowl, cover with a towel, and let it rise in a warm place for 1–1.5 hours or until doubled in size.
While the dough is rising, prepare the poppy seed filling. In a medium saucepan, combine the poppy seeds and water. Bring to a gentle boil and simmer for 10 minutes.
Drain the boiled poppy seeds using a fine mesh strainer, pressing out any excess liquid.
Transfer the drained poppy seeds to a food processor and blend with honey, powdered sugar, and lemon zest until smooth. Set aside to cool.
Once the dough has risen, punch it down and divide it into two equal parts. Roll out each piece into a rectangular sheet, about ¼ inch thick.
Spread the poppy seed filling evenly over the dough, leaving a 1-inch border around the edges. Roll the dough tightly into a log, starting from the longer side.
Place the rolls seam-side down on a parchment-lined baking sheet. Cover with a towel and let them rest for 30 minutes.
Preheat the oven to 180°C (350°F). Beat the egg and brush it over the rolls for a golden-brown finish.
Bake the rolls in the preheated oven for 30–35 minutes or until golden and cooked through.
Allow the strudel rolls to cool completely before slicing and serving. Optionally, dust with powdered sugar for garnish.
Nutrition Facts
Calories |
4404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 951 mg | 317% | |
| Sodium | 3033 mg | 132% | |
| Total Carbohydrate | 597.0 g | 217% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 162.5 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 3385 mg | 260% | |
| Iron | 45.5 mg | 253% | |
| Potassium | 2682 mg | 57% | |
*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.
