Here’s a classic Old World Poppy Seed Roll recipe—a soft, sweet yeast dough rolled with a rich poppy seed filling. Perfect for holidays, brunch, or dessert! 🌰🍞
🌸 Old World Poppy Seed Roll
Ingredients
For the dough (makes 1 large roll)
- 3 ½ cups (440 g) all-purpose flour
- 1/3 cup (65 g) sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1/2 cup (120 ml) milk, warm
- 1/4 cup (60 g) butter, melted
- 2 large eggs
For the poppy seed filling
- 1 cup (150 g) poppy seeds
- 1/2 cup (120 ml) milk
- 1/2 cup (100 g) sugar
- 2 tbsp honey
- 1 tsp vanilla extract
- Optional: 1/4 cup raisins or chopped nuts
For glaze
- 1/2 cup powdered sugar
- 1–2 tsp milk or lemon juice
Instructions
- Prepare dough
- In a small bowl, dissolve yeast in warm milk with 1 tsp sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, mix flour, sugar, and salt.
- Add yeast mixture, melted butter, and eggs.
- Knead 8–10 minutes until smooth and elastic.
- Cover and let rise 1–1.5 hours until doubled.
- Make filling
- Grind poppy seeds in a grinder or food processor.
- In a small saucepan, combine poppy seeds, milk, sugar, and honey.
- Cook over low heat until thickened, stirring constantly.
- Stir in vanilla (and optional raisins/nuts). Let cool.
- Assemble roll
- Roll dough into a rectangle (~12×16 inches).
- Spread cooled poppy seed filling evenly, leaving a small border.
- Roll tightly from the long side. Pinch seams and ends.
- Place seam-side down on a greased baking sheet or loaf pan.
- Second rise
- Cover and let rise 30–45 minutes.
- Bake
- Preheat oven to 350°F (175°C).
- Bake 35–40 minutes until golden brown.
- Cool completely on a wire rack.
- Glaze
- Mix powdered sugar and milk or lemon juice.
- Drizzle over cooled roll.
Tips
- Use freshly ground poppy seeds for the best flavor.
- Dough can be made a day ahead and refrigerated; just let it come to room temperature before rolling.
- For extra shine, brush the roll with a little melted butter after baking.
If you want, I can also give a simpler, quick “no-yeast” version that tastes very similar but is faster to make.
Do you want me to do that?
