The Ultimate Poppy Seed Roll Recipe

Directions

Preparing the Dough:

  1. Activate the Yeast: Warm the milk until it’s lukewarm (about 110°F/43°C). Stir in a teaspoon of sugar and the yeast. Let it sit for about 5-10 minutes until frothy.
  2. Mix the Dough: In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the melted butter, eggs, vanilla extract, and yeast mixture. Mix until the dough comes together.
  3. Knead the Dough: Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Preparing the Filling:

  1. Cook the Filling: In a medium saucepan, combine the poppy seeds, milk, sugar, honey, and butter. Cook over medium heat, stirring frequently, until the mixture thickens and the poppy seeds absorb the liquid (about 10 minutes). Remove from heat and stir in the vanilla extract and lemon zest. Let the filling cool.

Assembling the Roll:

  1. Roll Out the Dough: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about 1/4 inch thick.
  2. Add the Filling: Spread the poppy seed filling evenly over the dough, leaving a 1-inch border around the edges.
  3. Shape the Roll: Starting from the long side, roll the dough tightly into a log. Pinch the seams to seal and place the roll seam-side down on a parchment-lined baking sheet.
  4. Final Rise: Cover the roll with a damp cloth and let it rise for another 30-45 minutes.

Baking:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Bake: Brush the roll with a little melted butter or egg wash. Bake for 30-35 minutes, or until golden brown and cooked through. If the roll browns too quickly, cover it with aluminum foil for the last 10 minutes of baking.

Storing Leftovers

Store any leftover Poppy Seed Roll in an airtight container at room temperature for up to 3 days. For longer storage, wrap the roll tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

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