Poppy Seed Roll

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Poppy Seed Roll
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Health Score:
5,1 / 10
1 hr 20 min.
ready in 3 h. 45 min.
Ready in


For the dough
300 grams Pastry flour
10 grams fresh Yeast
30 grams sugar
75 milliliters lukewarm milk
50 grams butter
1 egg
1 generous pinch lemon zest
Pastry flour (for working the dough)
For the filling
350 grams ground Poppy seeds
30 grams raisins
350 milliliters milk
60 grams butter
180 grams sugar
1 pinch cinnamon
60 grams minced candied orange
1 egg yolk
3 Tbsps condensed milk
For garnish
200 grams powdered sugar
1 Tbsp lemon juice
3 Tbsps Poppy seeds
silver Sugar pearls
How healthy are the main ingredients?

Preparation steps


For the dough, pour the flour into a bowl and make a well in the center. Crumble the yeast into the well and mix with the sugar and 40 ml (approximately 3 tablespoons) of milk. Cover and set aside for about 30 minutes in a warm place. Then add the remaining ingredients and knead to form a smooth dough which detaches from the edge of the bowl. Cover let rise for about 1 hour.


For the filling, boil the raisins, milk, butter, sugar, and poppy seeds. Remove from the heat and stir in the cinnamon and orange peel. Allow to cool, stirring occasionally.


Preheat the convection oven to 180°C (approximately 350°F).


Knead the dough again and roll out into a 1 cm (approximately 1/2 inch) thick rectangle on a floured surface. Spread with the filling and roll. Place on a baking tray lined with parchment paper.


Mix the egg yolk with the condensed milk and use the mixture to brush the roulade. Bake the oven for 45-55 minutes until golden brown. Remove from oven and let cool.


For the garnish, mix the powdered sugar with lemon juice to make an icing. Remove 2-3 tablespoons, cover, and set aside. Stir 1-2 tablespoons cold water into the remaining icing, pour over the roulade and allow to dry for several minutes. Using the firmer icing, drizzle in stripes and top with poppy seeds and sugar pearls. Let dry and serve.