Old World Poppy Seed Roll

Old World Poppy Seed Roll

Linda(LMT)

"Tender, 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 for an Old-World treat. I like it best after the second day."
Added to shopping list. Go to shopping list.

Ingredients

2 h 50 m servings 216 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
  2. Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
  3. Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
  4. Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
  5. Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
  6. 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.
  7. Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
  8. Spread half 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.
  9. 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.
  10. Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
  11. Preheat oven to 350 degrees F (175 degrees C).
  12. Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
  13. Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 42
  1. 48 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I made this recipe at the request of a friend except I used a traditional walnut filling instead of poppyseed because I did not have poppyseeds on hand. The recipe measurements are dead-on accur...

Most helpful critical review

I used poppy seeds from GFS, and the filling was delicious. I thought it odd that the recipe did not call for the dough to have a "first rise" before forming the loaves. I don't know if the hu...

Most helpful
Most positive
Least positive
Newest

I made this recipe at the request of a friend except I used a traditional walnut filling instead of poppyseed because I did not have poppyseeds on hand. The recipe measurements are dead-on accur...

This dough is awesome! So easy to work with and turned out great. I cheated on the poppy seed filling and used canned.. But this dough recipe is definitely a keeper

I used poppy seeds from GFS, and the filling was delicious. I thought it odd that the recipe did not call for the dough to have a "first rise" before forming the loaves. I don't know if the hu...

Thank you, thank your mother and your aunt! This is indeed the old world recipe. I never thought I would find one better than mine. Until now! Perfection! I love this sweetbread, can you tell? ...

I used to buy poppy seed rolls at a local farmer's market...and marvelled at their deliciousness and seeming difficulty to make. I am so glad I found this recipe! A Polish friend requested a po...

This was just incredible!!!!!!!!!!!!! When I saw it was a yeast dough, I had second thoughts but it was so easy to put together and the dough came out perfect and trust me I am not any kind of ...

Great recipe! Thank you. My Polish mom always added Golden raisins to her recipe. Tends to give a little more moisture to the roll. Also walnuts chopped rather small.

This roll tasted delicious I made the recipe exactly how it is stated except cut everything in half because I only wanted one roll.... It also looked rather impressive and wasn't all that hard t...

Been making makos beigli for 30 years and my husband is Hungarian (among many other Magyar recipes). This recipe is the best of any I have found The dough is easy to work with and, yes, I use ...

Other stories that may interest you