5 from 21 votes
Poppy Seed Roll – Czech Makový závin
The Poppy Seed Roll, or Czech Makový závin, features a sweet yeast dough rolled around a flavorful poppy seed filling enriched with milk, sugar, rum, vanilla, lemon zest, cinnamon, and raisins. The dough is kneaded to a smooth consistency and allowed to rise before being rolled out and spread with the filling. Baking develops a golden crust and soft, tender crumb while the aromatic filling provides a moist, sweet center with varied texture from the poppy seeds and raisins.
Prep Time
20 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 50 mins
Servings:
1
loaf
Calories:
2848 kcal
Course:
Dessert
Cuisine:
Czech
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 loaf
Amount Per Serving
Calories 2848
% 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.