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Traditional Poppy Seed Roll on Yeast Dough (Easter)

Desserts Easter Cakes and Bakes 180 min Medium 24 wyświetleń ~42.47 PLN - (0)
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Description

Classic poppy seed roll on fluffy yeast dough — a traditional Easter bake in Polish homes. It consists of soft, slightly sweet yeast dough and a moist, aromatic poppy seed filling with the addition of butter, sugar, vanilla, and optionally raisins and candied orange peel. The dish has a contrasting texture: delicate dough surrounds a dense, grainy poppy seed filling, and after baking, the roll is golden and shiny after being drizzled with icing. Perfect for Easter, with coffee, and on the festive table — it can be served sliced thin, decorated with icing or dusted with powdered sugar. Flavor-wise, it combines notes of vanilla, butter, and the sweetness of poppy seeds; visually, it presents itself as a long roll with a distinct marbled cross-section.

Ingredients Used

Ingredients (12)

Servings:
10
  • Wheat flour 500 g
  • Milk 450 ml
  • Fresh yeast 25 g
  • Sugar 200 g
  • Butter 130 g
  • Chicken egg 3 szt. (~180 g)
  • Poppy seeds 400 g
  • Vanilla bean 1 szt. (~5 g)
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • ✨ Opcjonalne
  • Raisins 80 g
  • Candied orange peel 40 g
  • Powdered sugar 150 g
💰 Szacowany koszt dania: ~42.47 PLN (4.25 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Yeast dough

1

Prepare the ingredients and utensils: weigh the flour and sift it into a large bowl (preferably with a capacity of at least 4 l). Heat 250 ml of milk in a saucepan to a temperature of about 35–38°C (it should be pleasantly warm; check with the inside of your wrist).

Ingredients: Wheat flour, Milk
Use a large ceramic or metal bowl and a kitchen thermometer if you have one. Do not use boiling milk — it will kill the yeast.
2

Activate the yeast: in a small bowl, crumble the fresh yeast, add 1 teaspoon of sugar (about 5 g from the total amount) and 50 ml of warm milk. Mix with a fork until dissolved and set aside for 8–10 minutes. When the surface becomes frothy and slightly aromatic, the yeast is active.

Ingredients: Milk, Fresh yeast
Use a small glass bowl. If no foam appears after 10 minutes, the yeast is inactive — start over with fresh yeast.
3

To the sifted flour in the bowl, add the remaining sugar (the rest from the amount) and salt. Make a well in the center of the flour. Pour in the beaten eggs (set aside 1 egg white in a separate bowl for the poppy seed filling) and add the active yeast and the remaining warm milk (200 ml). Start to combine the ingredients with a wooden spoon only in the center until a sticky mass forms.

Ingredients: Wheat flour, Milk, Fresh yeast, Salt
Use a wooden spoon or a dough hook in a stand mixer. If kneading by hand, mix for 2–3 minutes until the ingredients are combined.
4

Kneading the dough: add soft butter (80 g) in pieces to the mixture. Knead the dough with a hook mixer for 6–8 minutes on medium speed, until the dough is smooth, elastic, and slightly sticky, but not sticking to your hands. If kneading by hand, knead for 10–12 minutes on a lightly floured countertop.

Ingredients: Wheat flour, Butter
Use a mixer with a dough hook or manually with a wooden spoon and your hands. Do not add too much flour – the dough should be soft and elastic after kneading; if it is too hard, the baked good will be denser.
5

First rising: shape the dough into a ball, place it in a lightly greased bowl, and cover with plastic wrap or a cloth. Set aside in a warm place (about 24–26°C) for 60–90 minutes, until the dough doubles in size.

Ingredients: Wheat flour, Butter
The best place is an oven with only the light on or a windowsill with the window closed. The cake is ready when it lightly springs back after being pressed with a finger and the gentle indentation partially fills in.

Poppy seed filling

6

Prepare the poppy seed filling: if you have unground poppy seeds, grind them twice in a meat grinder or coffee grinder. Place 400 g of poppy seeds in a wide pot, add 200 ml of milk, 150 g of sugar, the pulp from a vanilla pod (scrape out the seeds), and 50 g of butter. Cook over low heat, stirring with a wooden spoon, for 12–15 minutes, until the mixture thickens and becomes aromatic. Add the drained raisins and candied peel if using.

Ingredients: Milk, Butter, Poppy seeds, Vanilla bean, Raisins, Candied orange peel
Use a wide pot with a thick bottom to prevent the mixture from burning. Stir continuously for the first few minutes and occasionally later. The mixture should be thick and slightly creamy, not dry.
7

Add the egg white: cool the mixture for 5 minutes, then gently fold in the previously set aside egg white (about 1 egg). The egg white will make the mixture more cohesive. Taste the mixture and season with sugar or honey if you want a sweeter effect.

Ingredients: Butter
Add the egg whites when the mixture is slightly warm — not hot, so that it doesn't curdle immediately. Use a silicone spatula for thorough mixing.

Assembling and Baking

8

Punch down the risen dough: place your hand in and gently press the dough to let some air escape. Roll out the dough into a rectangle measuring about 30×40 cm on a lightly floured surface — thickness about 5–7 mm.

Ingredients: Wheat flour, Butter
Use a rolling pin and a work surface dusted with a little flour. Do not roll it too thin — the poppy seed filling should be surrounded by a layer of dough. Pay attention to the even edges of the rectangle.
9

Evenly spread the cooled poppy seed filling on the rolled-out dough, leaving about 2 cm of free edge. Start tightly rolling the dough from the longer side into a log. As you roll, gently press the filling with your fingers to avoid leaving any air pockets.

Ingredients: Wheat flour, Poppy seeds
Use a wide spatula or parchment paper to help you with rolling. If the edges crack, wet your finger with water and press the dough to seal it.
10

Transfer the roll to a baking sheet lined with parchment paper, seam side down. Loosely cover with a cloth and let it rise for another 25–30 minutes — the roll should puff up slightly.

Ingredients: Wheat flour, Poppy seeds
Use a large rectangular or oval baking dish. The bottom joint will prevent it from unfolding during baking.
11

Preheat the oven to 180°C (top-bottom). Before placing it in the oven, brush the top of the roll with a beaten egg yolk mixed with 1 teaspoon of milk (use the remaining yolks). Bake for 35–45 minutes, until the top is golden and springs back when touched. If the top browns too quickly, cover it with aluminum foil.

Ingredients: Milk
The best position for the baking tray is in the middle of the oven. Check with a toothpick after 35 minutes — if the toothpick inserted in the center comes out dry or with a small amount of moist crumbs, the poppy seed cake is baked.

Glaze and decoration

12

Prepare the icing (optional): mix 150 g of powdered sugar with 20–30 ml of hot water or lemon juice until smooth and runny. After removing the poppy seed roll from the oven and letting it cool slightly (about 10 minutes), drizzle the icing along the roll, spreading it with a spoon.

Ingredients: Powdered sugar
The icing is made quickly — add water a few ml at a time until you achieve the desired consistency. If you are not using icing, you can sprinkle the cake with sifted powdered sugar before serving.
13

Cooling and slicing: leave the poppy seed cake to cool completely on a rack (at least 2 hours) before slicing — a cold center cuts cleanly and doesn't crumble. When slicing, use a sharp, long serrated knife and make smooth, even motions.

Use a cooling rack to prevent the bottom from getting soggy. When cutting the poppy seed cake into pieces 1–1.5 cm thick, you'll achieve elegant slices perfect for serving.

Fun Fact

💡

Poppy seeds have been used in Polish cuisine for centuries — as early as the Middle Ages, they were added to holiday baked goods. In Polish tradition, poppy seeds symbolize prosperity and fertility, which is why poppy seed cake is a staple during Easter and Christmas.

Best for

Wielkanoc świąteczny stół spotkanie przy kawie

Tips

🍽️ Serving

Serve the poppy seed cake in thin slices, slightly warmed or at room temperature. It pairs wonderfully with whipped cream, vanilla cream, or a cup of strong coffee. For contrast, you can add a fruit sauce made from rhubarb or apricot jam.

🥡 Storage

Store in an airtight container at room temperature for up to 3 days. To extend freshness, keep in the refrigerator for up to 5 days (in a dark and cool place). The poppy seed cake can also be sliced and frozen for 2–3 months — thaw slowly in the refrigerator.

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