Sugar-Free Poppy Seed Roll
Indulge in the wholesome delight of this *Sugar-Free Poppy Seed Roll*, a healthier twist on a classic treat. Crafted with nutrient-rich whole wheat flour and naturally sweetened with erythritol, this roll offers all the flavor without the guilt. The soft, tender dough is filled with a luscious poppy seed mixture made with creamy milk and a hint of vanilla, creating a harmonious balance of earthy and sweet notes. This easy-to-make recipe features a light, airy texture and a beautifully golden glazed crust, perfect for breakfast, brunch, or as a satisfying snack. Ready in just 2 hours, it’s ideal for those looking to enjoy a sugar-free baked good that doesn’t compromise on taste. Enjoy it freshly baked with your favorite hot beverage for an irresistible treat!
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Recipe Information
Ingredients
- 300 g Whole wheat flour
- 7 g Instant dry yeast
- 60 g Erythritol sweetener
- 150 ml Warm milk
- 50 g Unsalted butter, melted
- 1 large Egg
- 1 tsp Salt
- 150 g Poppy seeds
- 100 ml Milk
- 1 tsp Vanilla extract
- 1 large Egg yolk, for brushing
Instructions
In a large mixing bowl, combine the whole wheat flour, instant dry yeast, and 30g of erythritol sweetener.
Add the warm milk, melted unsalted butter, one egg, and salt to the dry mixture and stir until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic, adding a little flour if necessary.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 60 minutes or until doubled in size.
While the dough is rising, prepare the poppy seed filling. In a small saucepan, combine poppy seeds, the remaining 30g of erythritol sweetener, milk, and vanilla extract.
Cook the poppy seed mixture over medium heat, stirring frequently, until it thickens, about 5-7 minutes. Remove from heat and let it cool.
Once the dough has risen, punch it down to release the air and roll it out on a floured surface into a rectangle about 1/2 inch thick.
Spread the cooled poppy seed filling evenly over the dough, leaving a small border along the edges.
Carefully roll the dough up from the longest side into a log shape. Pinch the seams and ends to seal.
Place the roll on a parchment-lined baking sheet and cover it with a cloth. Allow it to rise for an additional 30 minutes.
Preheat your oven to 180°C (350°F).
Brush the top of the roll with the egg yolk for a glossy finish.
Bake the roll in the preheated oven for about 25-30 minutes, or until golden brown and cooked through.
Remove from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 2642 mg | 115% | |
| Total Carbohydrate | 337.5 g | 123% | |
| Dietary Fiber | 67.0 g | 239% | |
| Total Sugars | 20.0 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 2634 mg | 203% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 2852 mg | 61% | |
*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.
