Poppy Seed Roll – Czech Makový závin
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5
Poppy Seed Roll – Czech Makový závin
Description
Poppy Seed Roll – Czech Makový závin is a traditional pastry combining a lightly sweetened yeast dough with a rich filling of ground poppy seeds soaked in milk, sugar, spiced rum, vanilla, lemon zest, cinnamon, and studded with raisins. The dough is carefully kneaded to smooth elasticity and proofed until doubled in size, ensuring a soft and tender base. The filling is prepared ahead and brought to room temperature before assembly to help with even spreading and prevent dough shrinkage.
Once rolled, the log is baked until golden. The crust develops a delicate texture while the center remains moist from the creamy poppy seed paste and the bursts of raisins. The lemon zest and vanilla introduce bright and sweet aromatic notes that balance the earthy poppy seeds. The use of spiced rum adds depth to the filling's flavor profile.
This roll is best served sliced about 1 to 1.5 inches thick, sometimes dusted lightly with powdered sugar for extra sweetness, following Czech tradition. Brushing the freshly baked roll with melted butter aids in a tender, fragrant crust. It is a favored sweet treat often enjoyed with coffee or tea.
Grinding poppy seeds just before filling preparation produces the best texture, similar to fine sand. Avoid over-processing to prevent creating a greasy paste. Cooling the baked roll properly on a rack prevents sogginess.
Ingredients
Sweet yeast dough:
- 1 ¾ cup all-purpose flour
- ¾ cup milk warm
- 2 Tablespoons granulated sugar
- ⅓ tick butter softened at room temperature, unsalted
- 1 ½ teaspoons active dry yeast
- 1 egg yolk
- 1 egg white
- ⅛ teaspoon salt
Poppy seed filling:
- 1 ½ cup poppy seed ground
- ¾ cup milk
- ½ cup granulated sugar
- 1 Teaspoon spiced rum Kirkland from Costco or Austriah Stroh 40
- 1 teaspoon vanilla paste (or vanilla essence)
- 2 teaspoons lemon freshly grated, zest
- ¼ teaspoon ground cinnamon
- ⅓ cup raisins
Misc.:
- 1 Tablespoon powdered sugar for dusting, optional
Instructions
- Prepare yeast dough: First, proof the yeast. Pour a teaspoon of sugar into ½ cup of warm milk, add 1 ½ teaspoons active dry yeast, and stir. Let the yeast activate in a warm place; that means the yeast should be foamy on the surface. It all takes 10–15 minutes.
- In the mixing bowl, pour in 1 ¾ cup all-purpose flour, remaining sugar and warm milk, 1 egg yolk, and the activated yeast mixture. Start the kitchen stand mixer at medium speed for about a minute to roughly combine the ingredients. Then add ⅓ stick unsalted butter and ⅛ teaspoon salt, continuing to knead the dough—for about ten minutes—to achieve a very smooth and elastic texture.
- Remove the finished dough from the dough hook, shape it into a ball, and place it in a bowl. Cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot until it doubles in size. This usually takes about an hour to two, depending on the surrounding conditions.
- Make poppyseed filling: While the dough is rising, prepare the poppy seed filling. In a saucepan, heat ¾ cup milk with ½ cup granulated sugar; add 1 ½ cup ground poppy seeds, ⅓ cup raisins, ¼ teaspoon ground cinnamon, 2 teaspoons lemon zest, and 1 teaspoon vanilla paste. Stir everything together. Reduce the heat and simmer for about ten minutes. Finally, add 1 Teaspoon spiced rum. Let the filling cool on the kitchen counter.
- Turn out the raised dough onto a lightly floured surface. Roll the dough into a roughly rectangular shape, if possible. The size depends on the baking sheet—the roll should comfortably fit lengthwise on the sheet.
- Spread the chilled poppyseed filling onto the rolled-out dough, leaving about an inch of space along the edges. Fold the shorter sides over the filling first, then roll the longer side towards the other edge.
- Line a baking sheet with parchment paper. Place the rolled strudel on it seam side down and let it rise in a warm place for another half an hour (the so-called second rise).
- Brush the raised roll with 1 egg white you reserved earlier when preparing the dough. Use a fork to prick the surface of the roll to prevent it from cracking.
- Preheat the oven to 350 °F. Bake the roll for 30 minutes until the surface turns golden brown.
Notes
- This recipe makes one poppy seed roll loaf, typically sliced 1 to 1.5 inches thick for serving.
- Cool the roll completely on a baking sheet or rack before slicing to preserve texture.
- Dust slices with powdered sugar to add sweetness in the Czech style.
- Brushing the roll with melted butter after baking creates a soft, fragrant crust.
- Prepare the poppy seed filling in advance and bring it to room temperature before using.
- Grind poppy seeds in small batches using a food processor or coffee grinder to achieve a fine, sandy texture without making a greasy paste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 2848 kcal
% Daily Value*
| Calories | 2848kcal | 142% |
| Carbohydrates | 402g | 134% |
| Protein | 71g | 142% |
| Fat | 113g | 174% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 46g | 271% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 319mg | 106% |
| Sodium | 301mg | 13% |
| Potassium | 2394mg | 51% |
| Fiber | 40g | 160% |
| Sugar | 158g | 316% |
| Vitamin A | 1797IU | 36% |
| Vitamin C | 9mg | 10% |
| Calcium | 2701mg | 270% |
| Iron | 27mg | 150% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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