Polish Poppy Seed Roll

Polish Poppy Seed Roll



  • 2 1/4 cup all purpose flour
  • 2 tsp active dry yeast
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 2/3 cup milk , heated to 110 F
  • 2 tbsp vegetable oil
  • 1 egg
  • 1 egg beaten (for egg wash)

Poppy Seed Filling

  • 1 cup poppy seeds
  • 1/3 cup boiling water
  • 1/4 cup ground almonds
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • zest of 1/2 a lemon
  • zest of 1/2 an orange


  • Using a spice grinder, grind the poppy seeds slowly, about 2 tbsp at a time and 10 seconds for each portion. Scoop out any that stick to the bottom of the grinder as you go. Add the poppy seeds to a medium size bowl and add the boiling water, and the rest of the poppy seed filling ingredients, stir and set aside.
  • Add the flour, yeast, sugar and salt to the bowl of your mixer. Stir in milk, oil and egg. Beat for a couple minutes and if the dough is too sticky, add more flour and beat using the dough attachment until it forms into a ball and the sides of the bowl are clean.
  • Cover the dough with plastic wrap and let it sit and rise in a warm place for about 30 minutes. Line a baking sheet with parchment paper.
  • Roll the dough into a 14 by 16 rectangular shape. Spread the filling almost to the edges, and roll starting at the 14 inch end. Seal the edges and pinch and tuck the ends under. Place on prepared baking sheet and let it rise in a warm spot until it doubles in size, should take about an hour. A few minutes before ready for baking, preheat oven to 350 F degrees.
  • Brush with egg wash and sprinkle with some sugar or poppy seeds if preferred. Bake for about 35 minutes or until golden brown and fully baked inside.
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