Despite making the Grapefruit Poppy Seed Cake several times, my giant bag of poppy seeds is still more than half full. So, my hunt for delicious poppy recipes continues. This one was adapted from a recipe for a Polish poppy seed roll using some modifications from my favorite cinnamon roll recipe. The ground poppy seeds are pleasantly nutty and seasoned with citrus zest. The flavors develop over time, so it tastes even better the second day. All in all, a tasty snack that is not too sweet. Apparently, these rolls are a traditional Easter treat, so I’m even in season 🙂
2/3 cup warm milk
2 teaspoons active dry yeast
1/4 cup sugar
1/4 cup softened butter
2 1/2 cups flour
1 egg (plus 1 for optional egg wash)
1 teaspoon vanilla
1/2 teaspoon salt
Poppy Seed Filling
1 cup poppy seeds
1/3 cup boiling water
1/4 cup ground almonds
1/2 cup brown sugar
zest of 1/2 orange
zest of 1/2 lemon
1/4 cup melted butter
Heat the milk until it is warm but not hot. (Too hot will prevent the yeast from rising) Stir in the sugar and the yeast and allow it to dissolve for a few minutes. The yeast mixture will foam up a bit.
Measure the flour into a bowl, add the salt, egg, and butter. Pour the warm yeast mixture into the bowl and knead until everything is well combined and the dough comes off the bowl cleanly (about 10 minutes). Cover the bowl with plastic wrap and allow to rest for about 30 minutes.
Grind the poppy seeds in small batches using a spice grinder or coffee grinder. In a bowl, pour the boiling water over the poppy seeds. Then add the ground almonds, sugar, and zest, as well as the melted butter.
Roll the dough into a rectangle (about 14×16 inches). Spread the filling onto the dough leaving about 1/2 inch along the edges. Roll the dough and seal the edges by pinching the dough. Allow the whole roll to rise about 1 hour.
Step 5 (optional)
Whisk an egg and brush the roll with the egg after it has doubled in size.
Preheat oven to 350 F. Baking time is about 35 minutes. The roll should be golden brown without any doughy parts inside.
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