Poppy Seed Roll

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1hr 20mins

Ingredients Nutrition


  1. Combine: 1 1/2 cup flour and yeast in large mixing bowl.
  2. Place milk, butter, sugar and salt in heavy saucepan over low heat and heat until warm (120-130°F).
  3. Gradually add to flour mixture, beating at low speed until well blended. Beat in eggs.
  4. Add 1/2 cup flour and lemon peel; beat at high speed 2 minutes.
  5. Stir in as much remaining flour as possible with wooden spoon to make soft dough.
  6. Place dough on lightly floured surface and knead in as much remaining flour as necessary to make a moderately stiff dough.
  7. Continue kneading about 10 minutes, or until dough is smooth and elastic. Place dough in greased bowl and turn to coat entire surface. Cover with clean towel and let rise in warm, draft-free place about 1 to 1 1/2 hours, or until doubled in bulk.
  8. Filling: Place poppy seed, dates, almonds, currants, orange peel, sugar and flour in bowl; toss until well coated.
  9. Melt butter in medium-size saucepan over low heat. Beat cream and egg together with fork until blended.
  10. Stir into saucepan with wire whisk until blended.
  11. Add poppy seed mixture and stir until well combined. Cook over low heat 3 minutes, stirring constantly.
  12. Remove from heat and set aside to cool.
  13. Grease large cookie sheet. Punch down dough.
  14. Roll out dough on lightly floured surface to 14x16-inch rectangle. Spread poppy seed mixture evenly over dough to within 1/2 inch of edges.
  15. Starting at short end, roll up dough, jelly-roll style, to center of rectangle. Turn dough around and roll up other short side so rolls meet in middle. Lightly pinch rolls together to seal.
  16. Carefully lift roll and place, seam side down, on prepared cookie sheet. Cover and let rise in warm, draft-free place about 40 to 50 minutes, or until almost doubled in bulk.
  17. Preheat oven to 375°F.
  18. Brush glaze over roll.
  19. Bake 35 to 40 minutes, or until golden brown.
  20. Cool completely on wire rack.

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