Poppy Seed Roll



It’s my all-time favorite, and I’ve been making it this way for years. Trust me, it turns out amazing every time – moist, delicious, and it stays fresh for days. Give it a try, and you won’t regret it!

Poppy Seed Roll

Poppy Seed Roll


  • For the Poppy Seed Filling:
  • 14.1 oz (400g) ground poppy seeds
  • 1.9 cups (450ml) milk
  • 3/4 cup (150g) sugar
  • 2 tablespoons (30g) vanilla sugar
  • 1.4 oz (40g) honey
  • 1.8 oz (50g) butter
  • 2.1 oz (60g) chopped walnuts
  • 3.5 oz (100g) raisins (soaked in boiling water)
  • 1 fl oz (30ml) rum or rum flavoring
  • 1.1 oz (30g) candied orange peel
  • 2 eggs
  • 1.4 oz (40g) bread crumbs
  • For the Dough:
  • 4.3 cups (610g) all-purpose flour
  • 3.5 oz (100g) yeast
  • 3.5 oz (80g) sugar
  • 0.9 cups (220ml) milk
  • 4 egg yolks
  • 0.07 oz (2g) salt
  • 8.8 oz (250g) butter


  1. Heat the milk until boiling, then add the ground poppy seeds. Stir well.
  2. Add the sugar, vanilla sugar, honey, butter, walnuts, raisins, rum, and candied orange peel to the milk and poppy seed mixture. Mix well and heat for about 1 minute, then remove from heat and let it cool.
  3. Once cooled, add two egg yolks and bread crumbs to the poppy seed mixture. Mix well.
  4. In a separate bowl, beat two egg whites until stiff peaks form, then gently fold them into the poppy seed mixture.
  5. For the dough, mix together the all-purpose flour, yeast, sugar, milk, egg yolks, salt, and butter until a smooth dough forms.
  6. Cut the dough into 3 equal parts.
  7. Roll out each part into a rectangle about 15.7 x 11.8 inches (40x30 cm).
  8. Spread 1/3 of the poppy seed filling onto each rectangle, leaving a 0.8-inch (2 cm) border on each side.
  9. Roll up each rectangle tightly from the longer side to form a roll.
  10. Place the rolls seam side down on parchment paper, leaving about 0.4 inches (1 cm) between each roll and the paper.
  11. Let the rolls rise for about 10 minutes, then bake in a preheated oven at 338°F (170°C) for 35-40 minutes.

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