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Traditional Poppy Seed Cake

Christmas Eve Dinner Desserts 180 min Medium 15 wyświetleń ~38.46 PLN - (0)
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Description

Traditional poppy seed roll is a moist yeast dough cake filled with a rich mixture of poppy seeds, honey, almonds, and raisins. A classic holiday cake found in Polish homes, especially during Christmas Eve. It has a distinct sweet-nutty flavor of poppy seeds complemented by hints of citrus and rum (optional), while the golden crust and glossy glaze add a festive elegance. Serve sliced thin as a dessert after the Christmas Eve dinner or with afternoon tea on a holiday day. The dark interior of the poppy seeds contrasts beautifully with the light cake and white glaze. This recipe guides you step by step from preparing the yeast starter, kneading the dough, making the poppy seed filling, to shaping, baking, and decorating.

Składniki (18)

Servings:
10
  • Wheat flour 500 g
  • Fresh yeast 25 g
  • Milk 200 ml
  • Sugar (for the dough) 50 g
  • Butter (for the dough) 100 g
  • Egg 4 szt.
  • Ground poppy seeds 300 g
  • Sugar (for the poppy seed filling) 150 g
  • Butter (for poppy seed filling) 80 g
  • Honey 50 ml
  • Ground almonds 100 g
  • Raisins 80 g
  • Vanilla extract 10 g
  • Powdered sugar 100 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Cinnamon 2 g
  • ✨ Opcjonalne
  • Rum (optional) 20 ml
  • Candied orange peel (optional) 30 g
💰 Szacowany koszt dania: ~38.46 PLN (3.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Yeast dough

1

Preparing the starter: Heat 50 ml of milk to a temperature of 35-37°C (it should be pleasantly warm, not hot — check with the inside of your wrist). Crumble fresh yeast into a small bowl, add 1 teaspoon (about 5 g) of sugar (take from the sugar for the dough) and 2 tablespoons of flour (from the measured amount). Pour in the warm milk and mix the center only with a fork until a thin paste forms. Set aside in a warm place for 10-15 minutes — a delicate foam and bubbles should appear on the surface, indicating that the yeast is active.

Ingredients: Fresh yeast, Milk, Sugar (for the dough), Wheat flour
Use a small glass or plastic bowl. If no foam appears after 15 minutes, it means the yeast is inactive — it's best to start over with fresh yeast. Do not use boiling milk; above 45°C, the yeast dies.
2

Preparing the dough: Sift the remaining flour into a large bowl. Make a well in the center. Crack 3 eggs (use 3 of the 4 whole eggs for the dough — keep one for brushing) and pour in the active starter. Add the remaining 150 ml of milk, 50 g of sugar (if a teaspoon was used for the starter, the rest should be in the bowl) and 5 g of salt. Start mixing with a wooden spoon, first combining the liquids and the center of the flour, gradually incorporating the flour from the sides until a loose, sticky dough forms.

Ingredients: Wheat flour, Egg, Fresh yeast, Milk, Sugar (for the dough), Salt
Use a large bowl (at least 3 l). Mix with a wooden spoon or a mixer with a dough attachment on the lowest speed. Do not add all the flour at once — it’s better to add it gradually to control the consistency.
3

Kneading the dough: When the ingredients are combined, add the softened butter (100 g) cut into cubes. Knead by hand on a work surface or with a dough hook in a mixer for 8–10 minutes. The dough should become smooth, elastic, and stop sticking heavily to your hands — it will be slightly sticky, but you can shape it.

Ingredients: Butter (for the dough), Egg, Wheat flour
Use a stand mixer with a dough hook or knead by hand. If kneading by hand, lightly dust the work surface with flour every few minutes, but don't overdo it — too much flour will make the dough tough. Kneading for too long (over 12 minutes) can lead to overdeveloped gluten and a tougher texture after baking.
4

First rising: Shape the dough into a ball, place it in a lightly greased bowl, cover with a cloth or plastic wrap. Set aside in a warm place (about 24°C) for 60–75 minutes, until it doubles in size. The dough is ready when it springs back slightly after being pressed with a finger, but leaves an indentation.

Ingredients: Egg, Wheat flour
The best vessel is a wide bowl that allows you to observe the volume. Do not place the dough in a draft or directly near a heat source to avoid it collapsing. Instead of a warm place, you can preheat the oven to 30°C, turn it off, and place the bowl there.

Poppy seed filling

5

Preparing the poppy seeds: If you have whole poppy seeds, grind them twice in a coffee grinder or food processor. If you are using ground poppy seeds, transfer 300 g of poppy seeds to a saucepan. Pour in 150 ml of milk and heat over low heat for 6–8 minutes, stirring to allow the poppy seeds to absorb the liquid and soften. Do not bring to a boil — steam lightly. After removing from heat, set aside to cool.

Ingredients: Ground poppy seeds, Milk
Use a medium-sized saucepan with a thick bottom to avoid burning. If the poppy seeds are very dry, add a little extra milk (1 tablespoon at a time).
6

Finishing the poppy seed filling: To the cooled poppy seeds, add 150 g of sugar (for the filling), 80 g of melted butter, 50 g of honey, 100 g of ground almonds, 80 g of soaked and drained raisins, 10 ml of vanilla extract, 2 g of cinnamon, and optionally 20 ml of rum and 30 g of finely chopped candied orange peel. Mix well with a spoon until the mixture is homogeneous. Taste and adjust the sweetness — the filling should be sweet but not overly sweet.

Ingredients: Sugar (for the poppy seed filling), Butter (for poppy seed filling), Honey, Ground almonds, Raisins, Vanilla extract, Cinnamon, Rum (optional), Candied orange peel (optional), Ground poppy seeds
Soak the raisins in hot water for 10 minutes, and if you are using rum, soak the raisins in it for 15 minutes beforehand. Use a wooden spoon; you can also lightly blend the mixture with a blender if it is too grainy, but not to a puree — it should remain slightly grainy.

Assembly and baking

7

Rolling out the dough: After it has risen, place the dough on a lightly floured surface. Roll it out into a rectangle measuring about 30x40 cm (thickness approx. 0.5 cm). Try to roll in one direction to prevent the dough from shrinking. If the dough shrinks and pulls back, let it rest for 5 minutes and continue.

Ingredients: Wheat flour
Use a rolling pin that is at least 40 cm long. If the dough sticks to the work surface, lightly sprinkle with flour, but just a little so that the dough doesn't become heavy.
8

Filling and rolling: Spread the poppy seed filling evenly, leaving about 2 cm of free edge on the longer side. Gently press the filling into the dough with a spoon to avoid air pockets. Starting from the longer side, roll tightly into a log, using the countertop to assist you. Once rolled, seal the ends and shape into a compact roll.

Roll with a steady, even motion; if the mixture spills out, remove the excess from the sides. Use a knife to trim the uneven edges before placing it in the mold.
9

Preparation for baking: Place the rolled poppy seed roll on a baking sheet lined with parchment paper or in a loaf pan (25–30 cm). Cover with a cloth and let it rest for 20–30 minutes for a short rise (the dough will puff up slightly). Meanwhile, preheat the oven to 180°C (top-bottom).

Ingredients: Egg
The best is a baking tray or loaf pan that is 25–30 cm long. If you are baking on a tray, shape the dough so that it is not too wide — it will bake evenly.
10

Baking: Before baking, beat the remaining 1 egg and gently brush the top of the poppy seed cake with a pastry brush to achieve a glossy crust. Place in the preheated oven and bake for 35–45 minutes at 180°C, until the top is golden and a skewer inserted into the center comes out dry (be careful of moist parts of the filling). If the top browns too quickly, loosely cover it with aluminum foil after 25 minutes.

Ingredients: Egg
Use a silicone brush to spread the egg. Baking time depends on the oven — watch the color and perform a toothpick test after 35 minutes. Do not open the oven frequently in the first 20 minutes to avoid ruining the rise.

Glaze and decoration

11

Preparing the glaze: When the poppy seed cake has cooled slightly (after about 15 minutes outside the oven), sift 100 g of powdered sugar into a small bowl. Add warm water or lemon juice by the teaspoon (about 15–20 ml in total), mixing with a fork until a thick but pourable glaze forms. Pour it evenly over the still warm (not hot) poppy seed cake and spread it with a brush or spoon.

Ingredients: Powdered sugar
If the glaze is too thick, add a drop of water; if it's too thin, add a bit of powdered sugar. Work quickly, as the glaze hardens in a few minutes.
12

Finishing and cooling: Leave the poppy seed cake to cool completely on a rack (at least 1–2 hours). When cutting, use a sharp serrated knife and a knife dipped in warm water to achieve even slices. Store the cooled cake in an airtight container or wrapped in plastic wrap.

Ingredients: Powdered sugar, Ground poppy seeds
Cutting while hot will cause the filling to fall apart — wait at least an hour. If you want to serve them fresh, the glaze should already be set.

Fun Fact

💡

Poppy seed rolls have a long tradition in Central European cuisine — poppy seeds were a symbol of abundance and were used in Christmas dishes. In Poland, poppy seeds appear in many holiday desserts, such as strudels or kutia.

Best for

Wigilia Święta Bożego Narodzenia Rodzinne spotkania

Tips

🍽️ Serving

Serve on a plate in thin slices, preferably with a cup of black tea, coffee, or a glass of cream liqueur. It can be served with whipped cream or a scoop of vanilla ice cream for a contrast of temperature and texture.

🥡 Storage

Store in an airtight container at room temperature for up to 3 days. Sliced pieces can be frozen (first chill well), wrapped in foil, and stored for up to 2 months; thaw slowly in the refrigerator or at room temperature. Gently heat in the oven at 150°C for 5–8 minutes before serving to refresh the texture.

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