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Poppy Seed and Orange Roll with Almond Crumble (Sweet Blog version) - photo 1
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Poppy Seed and Orange Roll with Almond Crumble (Sweet Blog version)

Cakes and Bakes Desserts Christmas Dishes 180 min Medium 11 wyświetleń ~36.21 PLN - (0)
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Description

A delicate, festive yeast roll with an aromatic filling of poppy seeds, honey, and orange zest, topped with a crunchy almond crumble and a light lemon-vanilla glaze. The recipe combines the traditional flavor of poppy seed cake with a modern, light roll form: the yeast dough is soft and fluffy, the poppy seed filling is rich and moist thanks to the honey and almonds, and the crumble adds a contrast in texture. The roll is perfect as a dessert during the holidays, for a family afternoon with coffee, or an elegant gathering — it looks beautiful sliced into even pieces with the visible spiral of poppy seeds and orange. The dish combines the sweet, nutty depth of poppy seeds with a citrusy note and a slightly buttery dough, creating a satisfying balance of flavors and a pleasant contrast in textures.

Składniki (24)

Servings:
10
  • Wheat flour 500 g
  • Sugar (cake) 80 g
  • Fresh yeast 30 g
  • Milk 250 ml
  • Butter (dough) 80 g
  • Egg 2 szt.
  • Ground poppy seeds 400 g
  • Sugar (mass) 120 g
  • Honey 60 ml
  • Grated orange zest 2 łyżeczki
  • Ground almonds 80 g
  • Butter (mass) 50 g
  • Egg (mass) 1 szt.
  • Rum 15 g
  • Flour (crumb topping) 50 g
  • Sugar (for crumble) 30 g
  • Butter (for crumble) 50 g
  • Powdered sugar (glaze) 100 g
  • Lemon juice 30 ml
  • Milk (for thinning the icing) 15 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Vanilla (extract) 10 ml
  • ✨ Opcjonalne
  • Raisins 80 g
  • Almond flakes (for sprinkling) 50 g
💰 Szacowany koszt dania: ~36.21 PLN (3.62 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Yeast dough

1

Preparing the starter: in a small bowl, combine 30 g of fresh yeast with 50 ml of lukewarm milk (about 30–35°C) and 1 teaspoon of sugar from the dough portion (from 80 g). Mix with a fork until the yeast dissolves. Set aside for 10 minutes in a warm place — a foam (porous and slightly increased in volume) should appear on the surface. This indicates that the yeast is active.

Ingredients: Fresh yeast, Milk, Sugar (cake)
Use a small glass or plastic bowl. Check the temperature of the milk by touching the inside of your wrist — it should be warm, but not hot. If no foam appears after 10 minutes, the yeast may be inactive — start over with fresh yeast.
2

In a large bowl or mixer bowl, place 500 g of sifted wheat flour and 5 g of salt. Make a well in the center. Add 120 g of beaten eggs (2 pieces), 10 ml of vanilla extract, the foamed yeast starter, and the remaining 200 ml of lukewarm milk (the rest of the milk) into the well. Start combining the ingredients with a wooden spoon or on low mixer speed, moving the flour from the edges to the center until the mixture begins to come together into a dough.

Ingredients: Wheat flour, Salt, Egg, Vanilla (extract), Milk, Fresh yeast
If you don't have a mixer, use a wooden spoon and knead by hand. Use a large bowl (at least 3 l) to have enough space for kneading.
3

When the ingredients are combined, add 80 g of butter (softened at room temperature) cut into pieces. Knead the dough with a mixer using a hook for 8–10 minutes on medium speed or by hand for 12–15 minutes, until the dough is smooth, elastic, and no longer sticks to your hands. The dough should have elasticity — it should spring back to shape when pressed with a finger.

Ingredients: Butter (dough)
Use a stand mixer with a dough hook or a wooden board and your hands. Do not add more flour than in the recipe — the dough may be slightly sticky, which is normal. Kneading for too long (over 15 minutes by hand) can result in a tougher texture.
4

Form the dough into a ball, place it in a lightly greased bowl, cover with a cloth or plastic wrap, and set aside in a warm place (about 24–26°C) for 60–75 minutes, until it doubles in size. The dough is ready when an indentation made by pressing a finger into the surface slowly springs back.

Ingredients: Wheat flour, Egg, Butter (dough)
It's best to place the bowl in the turned-off oven with a warm (not hot) bowl of hot water next to it — this will provide even heat. Do not release air from the dough by handling it too vigorously.

Poppy seed filling

5

If you are using raisins (optional), soak 80 g of raisins in 50 ml of warm water or 25 ml of rum and set aside for 15 minutes, then drain and squeeze out the excess liquid. Meanwhile, in a wide saucepan over low heat, warm 400 g of ground poppy seeds with 120 g of sugar (mass) and 60 g of honey, stirring until the mixture begins to gently steam — do not let it boil. Cook for 3–4 minutes to dissolve the sugar and honey.

Ingredients: Raisins, Ground poppy seeds, Sugar (mass), Honey
Use a wide saucepan with a thick bottom to prevent the poppy seeds from burning. Stir with a wooden spoon. If the poppy seeds were dry, you can add 1–2 tablespoons of milk to achieve a creamier consistency.
6

After heating, remove the saucepan from the heat. Add 10 g of grated orange zest, 80 g of ground almonds, 50 g of melted and cooled butter (mixture), 60 g of beaten egg (egg (mixture)), and 15 g of rum. Mix thoroughly until you have a uniform, moist mixture. Finally, add the drained raisins if you prepared them. The mixture should be thick, sticky, and shiny — if it is too dry, add 1–2 tablespoons of milk.

Ingredients: Grated orange zest, Ground almonds, Butter (mass), Egg (mass), Rum, Raisins
Use a large bowl and a spatula or spoon. Make sure the butter has cooled down so that the egg doesn't curdle in the mixture.

Crumble

7

Prepare the crumble: in a bowl, quickly rub together 50 g of flour (crumble), 30 g of sugar (crumble), and 50 g of cold butter (crumble) with your fingers or chop with a knife until pea-sized clumps form. The crumble should be grainy and cool — do not make it too fine.

Ingredients: Flour (crumb topping), Sugar (for crumble), Butter (for crumble)
Use a knife or two forks if you don't want to use your hands. Store the crumble in the fridge until ready to use, so the butter stays cold.

Assembling and rolling out

8

When the dough has risen, place it on a lightly floured work surface. Gently roll it out with a rolling pin into a rectangle about 6–8 mm thick (approximately 30×40 cm). If the dough shrinks, wait 5 minutes and try again. Spread the poppy seed filling evenly up to about 2 cm from the edges of the shorter sides.

Ingredients: Wheat flour, Ground poppy seeds, Ground almonds, Butter (mass)
Use a rolling pin and a work surface measuring at least 40×60 cm. If the poppy seed filling is very runny, chill it for 10 minutes in the fridge before spreading. Do not spread the filling too close to the edges, as it will spill out during rolling.
9

Starting from the longer side, roll the dough tightly towards the opposite edge to create a compact roll. Gently press the rolling pin/hold with your hand while rolling to avoid empty spaces. Seal the edges with damp water so that the pleats stick together. Trim any excess dough from the ends if they are uneven.

Ingredients: Wheat flour, Ground poppy seeds
Use gentle, steady pressure — do not pull the dough. Transfer the rolled log to a baking sheet lined with parchment paper seam side down, so it doesn't unravel during baking.
10

Cover the roll loosely with a cloth and let it rest for 25–30 minutes for a short rise. In the meantime, preheat the oven to 180°C (fan oven optionally 160–170°C). Before baking, gently brush the top of the roll with the beaten egg (from the leftovers) for a nice shine, evenly sprinkle the crumble, and (optionally) almond flakes.

Ingredients: Flour (crumb topping), Almond flakes (for sprinkling), Egg
Use a pastry brush to spread. If the crumble falls apart too much, gently press it down with your hand on top.

Baking

11

Place the roll in the preheated oven and bake for 35–45 minutes at 180°C (if the oven heats strongly, cover the roll with aluminum foil after 25 minutes to prevent the crust from burning). The cake is ready when the top is golden and tapping the bottom produces a hollow sound. The internal temperature should be around 90–95°C.

Ingredients: Butter (dough), Flour (crumb topping)
Use a kitchen thermometer if you have one. Keep an eye on the color of the top — every oven bakes differently. After removing from the oven, let it sit on the baking sheet for 10 minutes before transferring to a rack to cool completely.

Glaze and decoration

12

Prepare the glaze: in a bowl, sift 100 g of powdered sugar (glaze) and add 30 ml of lemon juice and 15 ml of milk to achieve a thick, pouring consistency. Whisk until the icing is smooth. After slightly cooling the roll (when the surface temperature is below 50°C), evenly pour the icing over it and optionally sprinkle with almond flakes.

Ingredients: Powdered sugar (glaze), Lemon juice, Milk (for thinning the icing), Almond flakes (for sprinkling)
If the icing is too thick, add a drop of milk; if it's too thin, add a little powdered sugar. Apply the icing with a spoon or squeeze it through a piping bag.

Serving

13

Once the icing has set (about 20–30 minutes), slice the roll with a sharp knife into pieces about 1–1.5 cm thick. Serve on a platter or plate, garnishing with a bit of grated orange zest or additional almond sprinkles.

Ingredients: Grated orange zest, Almond flakes (for sprinkling)
Use a long, sharp serrated knife that will flatten the roll less while slicing. Clean the blade after a few slices to keep the cuts looking neat.

Fun Fact

💡

Poppy seeds as an ingredient in baked goods have a centuries-old holiday tradition in Central Europe — symbolizing abundance and the sweetness of fate. In the past, poppy seeds were often served in holiday dishes, and their use in desserts was associated with superstitions about prosperity.

Best for

Święta Bożego Narodzenia Rodzinne spotkania przy kawie Przyjęcia i uroczystości zimowe

Tips

🍽️ Serving

Serve the roll slightly warm or at room temperature. It pairs wonderfully with black coffee, Earl Grey tea, or almond liqueur. Slices can be served with a dollop of whipped cream or a scoop of vanilla ice cream for a more dessert-like touch.

🥡 Storage

Store the roll wrapped in plastic wrap at room temperature for up to 48 hours. In the refrigerator, it is suitable for 5 days (before serving, take it out to warm it to room temperature). To reheat, use the oven at 150°C for 6–8 minutes to restore freshness; avoid the microwave, as it will change the texture.

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