Poppy Seed Roll - Recipes From Europe (2024)

Here’s A Classic Poppy Seed Roll Recipe To Make This Tasty Holiday Treat!

If you want those classic yeasty swirls to adorn your dessert plate, you should make poppy seed rolls.

This sweet treat is very popular in Central and Eastern Europe, where it has different names and variations. But the main idea is the same: a yeast dough filled with a poppy seed-based filling!

You can eat it all year round, but it is especially popular at Christmas and Easter.

This recipe is simple and classic. It was inspired by Eric’s Hungarian grandma, who made delicious Hungarian poppy seed rolls (Mákos beigli/bejgli) for Christmas.

The only difference from this recipe is that she added raisins to her filling, which you can also do if you like. In Eric’s family, it was always called Mákos kalács (kalács meaning “sweet bread”), but there are many different names depending on the country.

We know that it can seem like a difficult recipe, but it’s not that hard if you follow the steps and take your time!

Poppy Seed Rolls Across Europe

As mentioned above, poppy seed yeast rolls are eaten in many Central and Eastern European countries. So it’s not surprising that there are many different variations and recipes.

Some recipes call for an icing/glaze and candied peel or poppy seeds on top. Others have additional fillings like raisins, plum jam, honey, etc.

Here are some of the names for poppy seed roll in different European countries, if you are curious and want to look into some of the differences:

• In Hungary, it is Mákos beigli/bejgli.
• In Germany and Austria, it’s Mohnstrudel or Mohnstollen.
• In Poland, it is commonly known as Makowiec.
• In Slovakia, it is known as Makovník.
• In Czechia, it is Makový závin.
• In Ukraine, it is Makivnyk.
• In Romania, it is Coardă cu Mac.

It’s also enjoyed in the Baltics, the Balkans, and other places.

Ingredients

To make this sweet poppy seed roll, you will need the following ingredients:

• Poppy Seeds – Use fresh poppy seeds. You will need to grind them.
• Flour – Regular all-purpose flour; to make the dough.
• Milk – Both low fat and whole milk work; some for the dough and some for the filling.
• Granulated sugar – To add sweetness to the dough and the filling.
• Eggs – One large egg at room temperature for the dough, and one for the egg wash.
• Vanilla extract – To add extra flavor to the dough.
• Butter – At room temperature; for the dough.
• Instant Yeast – To make the dough. Make sure it hasn’t expired.
• Lemon Zest – To add extra flavor to the dough; preferably from an organic lemon.
• Salt – A pinch of salt to enhance the flavor and balance the yeast activity.

Recipe Tips

• Make sure the yeast is fresh, the milk is warm, and the butter and egg are at room temperature, otherwise, the dough may not rise.
• There are lots of different filling variations for poppy seed rolls. For example, you can add raisins (soaked in water or rum beforehand), honey, plum jam, ground cinnamon, lemon zest, and/or orange zest.
• Knead the dough well until it is smooth and elastic. Five minutes may seem like a long time, but it is worth it.
• When rolling out the dough, make sure it has an even thickness. Also, make sure to spread the filling evenly. This will create a consistent spiral in the baked poppy seed rolls.
• Roll out the dough to the size called for in the recipe (slight variations are fine). If you roll it out too small, the filling may be too thick and the rolls don’t cook evenly during baking. If you roll it out too large, the dough may be too thin and split during baking.
• Poke lots of holes in the tops and sides before baking or it’s more likely that the poppy seed rolls split open.
• Even if you do everything right, sometimes a poppy seed roll may still split open during baking. This is normal – and it will still taste delicious.

How to Make Poppy Seed Roll – Step by Step Instructions

In this section, we’ll show you exactly how to make poppy seed roll. We’ve included photos of the recipe process so you can follow along at home and compare your progress as you bake.

You can also find the detailed printable recipe card – with the measurements and instructions – at the end of this post.

First, grind the poppy seeds in batches. This is important since you can’t make this recipe with whole poppy seeds.

You can use a blender or a food processor.

The poppy seeds will end up quite fine and slightly sticky.

In a small saucepan over medium-high heat, bring the milk and sugar to a boil. Whisk to dissolve the sugar.

When the milk comes to a boil, lower the heat, and add the ground poppy seeds. Simmer for 2 minutes, stirring constantly.

Then remove the pot from the heat and let the filling cool while you make the dough.

In a large bowl, whisk together the flour, sugar, yeast, and salt.

Next, add the warm milk and mix briefly.

Now add the butter, egg, vanilla extract, and lemon zest.

Knead with your electric hand or stand mixer (using the spiral dough hooks) for 5 minutes until the dough forms a ball and is smooth and elastic.

Cover the bowl and let the dough rise in a warm spot without draft for 1 hour.

The dough should have increased in size noticeably, but not as dramatically as in some other yeast dough recipes.

Turn the dough out onto a lightly floured surface and divide it into two equal pieces.

Knead the dough briefly, then use a rolling pin to roll it out into a rectangle, about 14 x 12 inches.

Now gently spread half of the cooled filling evenly over each rectangle, leaving about a 1-inch border around the edges.

Next, fold the short sides of each rectangle over the filling and press down slightly.

Then roll up the long side from bottom to top, forming a log. Pinch the seams to seal. Place the rolls seam-side down on a baking sheet lined with parchment paper.

Repeat with the other piece of dough.

Brush the rolls with egg wash and let them rise in a warm and draft-free spot for another 30 minutes.

If you want to cover the rolls with a dishtowel while they are rising, put some toothpicks in the rolls first – otherwise the dishtowel will stick to the rolls (due to the egg wash).

When the 30 minutes are almost up, preheat the oven to 350 degrees Fahrenheit.

Then brush the poppy seed rolls with egg wash again and poke holes in the top and sides with a toothpick.

It’s important to poke both the tops and the sides, otherwise, the rolls are more likely to split open during baking.

Bake the poppy seed rolls at 350 degrees Fahrenheit for about 30 to 35 minutes, or until cooked through and golden brown.

The exact baking time may vary depending on your oven.

See Also

Quick & Easy POPPY SEED ROLLS - Eazy Peazy Desserts

Let the cooked poppy seed rolls cool slightly before slicing. Then serve and enjoy!

Storage Tips

Poppy seed rolls store very well, just be sure to let them cool first. You can store them in a sealed container at room temperature for 1 to 2 days.

If you want to keep them for longer, you can store them in a sealed container in the fridge for about 5 days.

You can also freeze them, either whole, cut into smaller pieces, or sliced. We usually cut a poppy seed roll into four pieces, then wrap them tightly in plastic wrap and then in aluminum foil before placing them in the freezer.

To eat, simply take the piece(s) out of the freezer and allow them to thaw in the fridge or at room temperature.

FAQ

Related Recipes

If you enjoyed this sweet poppy seed roll recipe, here are some other classic European desserts you may like as well:

• Mohnkuchen (German Poppy Seed Cake)
• Easy Cherry Strudel
• Hungarian Apple Pie (Almás Pite)
• Apple Strudel
• Christmas Stollen
• Oliebollen (Dutch Donuts)