This poppy seed roll recipe makes two loaves of soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make. I like it best after the second day.
Ingredients
Poppy Seed Filling
- ½ pound poppy seeds
- ¾ cup white sugar
- ½ cup hot milk
- 1 tablespoon butter, melted
- 1 teaspoon lemon juice
Bread
- ½ cup warm water (100 degrees F/38 degrees C)
- 2 tablespoons white sugar
- 1 (.25 ounce) package active dry yeast
- 2 cups all-purpose flour, or more if needed
- ½ teaspoon salt
- ¼ cup butter
- 1 large egg, separated – white reserved
Directions
Step 1
Make the filling: Place poppy seeds into a food processor; process until seeds are ground, about 1 minute.
Step 2
Mix poppy seeds, 3/4 cup sugar, hot milk, 1 tablespoon melted butter, and lemon juice together in a bowl until combined; cover and refrigerate while making bread. The filling will set up and thicken as it chills.
Step 3
Make the bread: Pour warm water into a small bowl; add sugar and sprinkle yeast on top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Step 4
Whisk flour and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add yeast mixture and egg yolk; stir to make a soft dough.
Step 5
Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time. Cut dough into 2 equal pieces. Roll each piece out into a 12×16-inch rectangle.
Step 6
Spread half of the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down. Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
Step 7
Line a baking sheet with parchment paper; place filled loaves seam-side down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
Step 8
Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a bowl until frothy; brush loaves with beaten egg white.
Step 9
Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove loaves from the oven and cover with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 216 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat3g | 16% |
Cholesterol22mg | 7% |
Sodium110mg | 5% |
Total Carbohydrate27g | 10% |
Dietary Fiber2g | 7% |
Total Sugars13g | |
Protein5g | |
Vitamin C1mg | 3% |
Calcium220mg | 17% |
Iron2mg | 12% |
Potassium142mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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