Poppy Seed Roll
User Reviews
4.5
Poppy Seed Roll
Description
The Poppy Seed Roll begins by grinding poppy seeds briefly before mixing them with boiling water, ground almonds, sugar, vanilla, lemon zest, and orange zest to create a moist filling with a layered aroma and taste profile. The dough is a classic yeast-based mixture with flour, yeast, sugar, salt, milk, oil, and egg, mixed and kneaded until the dough is smooth and elastic.
After a warm rising period to double the dough’s size, it is rolled out, filled with the rich poppy mixture, and shaped for baking. The dough’s soft texture welcomes the slightly coarse, nutty filling. The citrus zest adds brightness, balancing the natural earthiness of poppy seeds.
Storing the roll well wrapped helps maintain softness and freshness for several days. It is best sliced just before serving to preserve its moist texture. This roll works nicely as a breakfast pastry or a sweet snack alongside tea or coffee.
Ingredients
Dough
- 2¼ cup all-purpose flour
- 2 teaspoon active dry yeast
- ¼ cup sugar
- ½ teaspoon salt
- 1 cup milk , heated to 110 F
- 2 tablespoon vegetable oil
- 1 egg
- 1 egg for egg wash, beaten
Poppy Seed Filling
- 1 cup poppy seeds
- ⅓ cup water boiling
- ¼ cup ground almonds
- ½ cup sugar
- ½ teaspoon vanilla
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
Instructions
- Make the poppy seed filling: Use a spice grinder or a food processor to pulse the poppy seeds for about 30 seconds. You can do this in batches if needed, but I added them all at once. Add the seeds to a medium bowl, then the boiling water along with the rest of the filling ingredients. Mix well and set aside to cool.
- Make the dough: In the bowl of your mixer, add the warm milk, then sprinkle the yeast over the milk. Give it about 5 to 10 minutes for the yeast to bloom, then add the flour, sugar, salt, oil, and egg to the bowl, and mix for a few minutes to combine the ingredients. Let the hook knead the ingredients, adding a bit of extra flour if the dough it too sticky, until the ball of dough comes clean off the sides of the bowl.
- Let the dough rise: Cover the bowl with the dough with plastic wrap and let it rise in a warm environment for 30 minutes to an hour or until doubled in size. Meanwhile, line a baking sheet with parchment paper.
- Fill the dough: Roll the dough to a 14"x16" rectangle. Spread the filling, leaving about a ½" border of dough on the edges. Roll the dough starting at the 14" end. Pinch the edges and tuck the ends under the roll to seal the filling inside. Place the roll on the prepared baking sheet and rise for another 30 minutes to 1 hour or until doubled in size.
- Bake the roll: Preheat the oven to 350℉. Brush the roll with egg wash and sprinkle turbinado sugar, if preferred, over top. Bake for 35 minutes or until golden brown and cooked through.
Notes
- Wrap the poppy seed roll tightly in plastic wrap or seal in a container to keep it from drying out.
- Store at room temperature and consume within 3 to 4 days for best freshness.
- Slice off pieces individually when serving to maintain the roll's soft texture throughout storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 177kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 90mg | 4% |
| Potassium | 96mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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