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Poppy Seed Roll

A tender yeasted sweet dough wrapped around a rich, fragrant filling of ground poppy seeds, honey, and lemon - a beloved Polish makowiec served at Christmas and Easter tables. Plan ahead: allow 2 hours for the dough to rise before baking.

100 minHardServes 12340 cal/serving

PolishDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 4 cups all-purpose flour
  • 2 1/2 tsp active dry yeast
  • 1 cup whole milk (warmed to 110 degrees F)
  • 6 tbsp unsalted butter (for dough), softened
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/2 tsp salt
  • 1 1/2 cup poppy seeds
  • 6 tbsp honey
  • 1/4 cup powdered sugar (for filling)
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 6 tbsp raisins
  • 1 large egg (for egg wash), beaten with 1 tbsp water

Instructions

  1. 1

    Dissolve the 2 1/2 tsp active dry yeast in the 1 cup whole milk (warmed to 110 degrees F) with 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.

  2. 2

    In a large bowl, whisk together the 4 cups all-purpose flour and 1/2 tsp salt. Add the yeast mixture, remaining 1/4 cup granulated sugar, 2 large eggs, and 6 tbsp softened unsalted butter (for dough). Mix and knead on a floured surface for 8 to 10 minutes until the dough is smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.

  3. 3

    While the dough rises, prepare the filling: pulse the 1 1/2 cup poppy seeds in a food processor or spice grinder until coarsely ground. Combine with 6 tbsp honey, 1/4 cup powdered sugar (for filling), 1 tsp lemon zest, 1 tsp vanilla extract, and 6 tbsp raisins in a saucepan. Cook over low heat for 3 to 4 minutes, stirring, until the mixture thickens slightly. Cool completely.

  4. 4

    Punch down the risen dough and roll it out on a lightly floured surface into a rectangle approximately 12 by 16 inches. Spread the cooled poppy seed filling evenly over the dough, leaving a 1-inch border along all edges.

  5. 5

    Starting from one long side, roll the dough tightly into a log. Pinch the seam and ends to seal. Place seam-side down on a parchment-lined baking sheet. Cover loosely and let rise for 30 to 40 minutes until puffed.

  6. 6

    Preheat oven to 350 degrees F (175 degrees C). Brush the roll all over with 1 beaten with 1 tbsp water large egg (for egg wash).

  7. 7

    Bake for 35 to 40 minutes until deep golden brown. Tent with foil after the first 20 minutes if browning too quickly. Cool on a wire rack for at least 20 minutes before slicing.

Questions

Can I make Poppy Seed Roll dairy-free?

Yes. The dairy in this entry is 1 cup whole milk (warmed to 110 degrees F), 6 tbsp unsalted butter (for dough), softened. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Poppy Seed Roll gluten-free?

Yes. The gluten in this entry is 4 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Poppy Seed Roll keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Poppy Seed Roll?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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