Poppy Seed Roll

My Favourite Breads

Poppy Seed Roll myfavouritepastime.comThis is what I had for breakfast this morning, with some dark roast Arabica coffee and a glass of Avocado Orange and Banana Smoothie on the side. I am so full I can barely move right now. If you ever make this poppy seed roll, please make sure you add the finely chopped candied peel. Strangely enough, I didn’t taste the cinnamon, at all. Perhaps, I added too little? or was it just overtaken by the other ingredients? The almond and raisins tasted delicious.

Poppy Seed Roll myfavouritepastime.comThe poppy seed roll is a favourite sweet bread made in Poland and Hungary with a filling of poppy seed, of course. isn’t that rather obvious? Anyway my corner of the world is sunny and nice. I have nothing to whine about. I’m listening to music from the 80’s. Does anybody remember the song ‘Gloria’ by Laura Branigan? Laura had a powerful, husky, alto singing voice. Anyway, wonderful people have a fantastic day, whatever you are doing today.

Poppy Seed Roll myfavouritepastime.com

Make filling in advance and set aside to Cool

  • Ingredients for filling
  • 115g (40z, 2/3 cup) poppy seeds
  • 50g (20z) butter
  • 75g (3oz) fine sugar
  • 75g (3oz, ½ cup) raisins (Thompson raisins)
  • 50g (20z, ½ cup) ground almonds
  • 50g (2oz, 1/3 cup) mixed candied peel, finely chopped
  • ½ teaspoon (2.5ml) ground cinnamon

Poppy Seed Roll myfavouritepastime.comIngredients for filling

Poppy Seed Roll myfavouritepastime.comPour boiling water over the poppy seeds, then leave to cool. Drain thoroughly in a fine sieve.

Poppy Seed Roll myfavouritepastime.comMelt the butter in a small pan, add the poppy seeds and cook, stirring for 1-2 minutes. Remove from the heat and

Poppy Seed Roll myfavouritepastime.comstir in the sugar, raisins, ground almonds, peel and cinnamon.

Poppy Seed Roll myfavouritepastime.comSet aside to cool.

To Make the Rolls:

  • Ingredients
  • 350g bread flour (I used Five Roses all-purpose flour)
  • ½ teaspoon salt
  • 25g (10z) fine sugar
  • 1 teaspoon Fleischmann’s instant yeast
  • 150ml (½ cup + 2 tablespoons) warm milk
  • 1 egg, beaten
  • 50g (2oz) butter, melted

Poppy Seed Roll myfavouritepastime.comPlease always remember to assemble all ingredients before you start. Line a baking sheet with parchment paper and sprinkle a little cornflour (maize flour). Preheat the oven to 375°F (190°C), 10 minutes before baking.

Poppy Seed Roll myfavouritepastime.comSift the flour, salt, sugar and yeast into a large bowl,

Poppy Seed Roll myfavouritepastime.comthen make a well in the centre. Add the milk, egg and melted butter

Poppy Seed Roll myfavouritepastime.cominto the well and

Poppy Seed Roll myfavouritepastime.commix to a firm but not hard dough, using a metal spoon.

Poppy Seed Roll myfavouritepastime.comTurn the dough on a lightly floured surface and knead 10 minutes until smooth and elastic.

Poppy Seed Roll myfavouritepastime.comPlace the dough in a lightly oiled bowl, cover with clingfilm and leave in a warm place for 1-1½ hours

Poppy Seed Roll myfavouritepastime.comor until doubled in size.

Poppy Seed Roll myfavouritepastime.comTurn the risen dough onto a lightly floured surface and knock back and knead lightly. Roll out into a rectangle 14 x 10 inches (35 x 25cm).

Poppy Seed Roll myfavouritepastime.comSpread the filling to within 1/4 inch (2cm) of the edges. Brush a little water over the edges.

Poppy Seed Roll myfavouritepastime.comRoll the dough, starting from the long edge, and tuck and seal the edges.

Poppy Seed Roll myfavouritepastime.comPlace the roll, seam side down on the prepared baking sheet. Cover with a lightly oiled cling film or a large polythene bag. Leave in a warm place for 40-50 minutes.

Poppy Seed Roll myfavouritepastime.comor until doubled in size.

Poppy Seed Roll myfavouritepastime.comBake for 30-35 minutes or until golden brown (I baked for 30 minutes).

Poppy Seed Roll myfavouritepastime.comTransfer onto a wire rack to cool until just warm

Poppy Seed Roll myfavouritepastime.comTo Make the Topping: mix the icing sugar, lemon juice and 2-3 teaspoons water in a small saucepan and stir  (it should just coat the back of a spoon). Heat the icing gently, stirring until warm.

Poppy Seed Roll myfavouritepastime.comDrizzle the icing over the loaf and sprinkle with the flaked almonds. Leave to cool completely, then serve, sliced.

Poppy Seed Roll myfavouritepastime.comFirst, I first cut the the roll into two equal halves

Poppy Seed Roll myfavouritepastime.comThen, I sliced one half into slices

Poppy Seed Roll myfavouritepastime.comThen, the taste-testing began. Strangely, I couldn’t taste the cinnamon, but could taste everything else especially the candied peels, poppy seeds and almonds.

Poppy Seed Roll myfavouritepastime.comToday, the kids carried slices to eat during recess.

Poppy Seed Roll


Original Recipe from: The Best Ever Book of Bread

Preparation Time: 40 minutes + 2 hours standing time; Baking time: 30-35 minutes; Makes: 12-14 slices

Ingredients For Roll

  • 350g bread flour (I used Five Roses all-purpose flour)
  • ½ teaspoon salt
  • 25g (10z) fine sugar
  • 1 teaspoon Fleischmann’s instant yeast
  • 150ml (½ cup + 2 tablespoons) warm milk
  • 1 egg, beaten
  • 50g (2oz) butter, melted

Ingredients For the filling

  • 115g (40z, 2/3 cup) poppy seeds
  • 50g (20z) butter
  • 75g (3oz) fine sugar
  • 75g (3oz, ½ cup) raisins (Thompson raisins)
  • 50g (20z, ½ cup) ground almonds
  • 50g (2oz, 1/3 cup) mixed candied peel, finely chopped
  • ½ teaspoon (2.5ml) ground cinnamon

Ingredients For the topping

  • 115g (1 cup) icing (confectioners’) sugar
  • 15ml (1 tablespoon lemon juice)
  • 10-15ml (2-3 teaspoons) water
  • 20g (2 tablespoons flaked almonds to top

Instructions

  1. Line a baking sheet with parchment paper and sprinkle a little cornflour (maize flour). Preheat the oven to 375°F (190°C), 10 minutes before baking.
  2. Sift the flour, salt, sugar and yeast into a large bowl, then make a well in the centre. Add the milk, egg and melted butter into the well and mix to a firm but not hard dough, using a metal spoon.
  3. Turn the dough on a lightly floured surface and knead 10 minutes until smooth and elastic. Place the dough in a lightly oiled bow, cover with clingfilm and leave in a warm place for 1-1½ hours or until doubled in size.
  4. Filling: meanwhile pour boiling water over the poppy seeds, then leave to cool. Drain thoroughly in a fine sieve. Melt the butter in a small pan, add the poppy seeds and cook, stirring for 1-2 minutes. Remove from the heat and stir in the sugar, raisins, ground almonds, peel and cinnamon. Set aside to cool.
  5. Turn the risen dough onto a lightly floured surface and knock back and knead lightly. Roll out into a rectangle 14 x 10 inches (35 x 25cm). Spread the filling to within 1/4 inch (2cm) of the edges. Brush a little water over the edges.
  6. Roll the dough, starting from the long edge, and tuck and seal the edges. Place the roll, seam side down on the prepared baking sheet. Cover with a lightly oiled cling film or a large polythene bag. Leave in a warm place for 40-50 minutes or until doubled in size. Bake for 30-35 minutes or until golden brown (I baked for 30 minutes). Transfer onto a wire rack to cool until just warm.
  7. Topping: mix the icing sugar, lemon juice and 2-3 teaspoons water in a small saucepan and stir to make the icing (it should just coat the back of a spoon). Heat the icing gently, stirring until warm. Drizzle the icing over the loaf and sprinkle with the flaked (sliced) almonds. Leave to cool completely, then serve, sliced.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

33 thoughts

    1. Ha ha don’t you crash the screen….wow ! Thanks I had the last piece today. Warmed it in the microwave for a few seconds and ate it in one gulp. Have a pleasant weekend!
      Liz

  1. Looks delicious. I’m do have some poppy seeds begging to be used. Perhaps I should try this recipe this weekend while we are stuck inside because of the hurricane!

    1. So sorry about the hurricane. I hope all went well for you. The poppy seed roll is really nice. I highly recommend it. Please take care of yourself and your family. Stay safe!!!
      Liz

    1. Ha ha that would be nice. You would become my taste tester and send all the people you know to the bakery. One day I plan to do just that. Have a wonderful day!
      Liz

      1. That’s OK, I have a batch of bran muffins to munch through. They seem quite healthy, judging by their density! Have you got a good recipe for muffins?

        1. Oh yes I have lots of muffins. Just click on category muffins. All the best! Hope you rind something. Getting ready to sleep…goodnight!
          Liz

  2. this looks so nice, I think i’ll give it a go myself 🙂 All the photos are so useful – it’s good to see what it’s meant to look like at every stage!

    1. Thank you so much, Emily. I just saw that lovely Tesco Salmon. I am now craving “Pasta and Salmon”. I hope I can make some soon. Have a lovely day!
      Liz

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