Poppy Seed Rolls
Submitted by Choc.
Poppy seed rolls with a rich sour cream yeast dough filled with honey-stir-fried poppy seeds, raisins, candied orange peel, and meringue, rolled jelly-roll style and iced with lemon glaze.
YIELD
2 rollsPREP
2 hrsCOOK
45 minREADY
3 hrsThese Eastern European-style poppy seed rolls are a proper baking project, and every step earns its place. The dough is enriched with eggs, extra yolks, sour cream, butter, and vanilla, giving it a tender, almost brioche-like character. Cutting the butter into the flour before adding the wet ingredients creates a fine, even crumb that rolls thin without tearing.
The filling is where this recipe really shines. Poppy seeds get stir-fried in butter for three minutes to toast them and release their nutty oils, then honey, lemon juice, and steamed raisins join the pan. The cooled mixture gets folded into meringue (egg whites beaten stiff with sugar) along with candied orange peel and grated lemon zest. That meringue makes the filling lighter and more spreadable than a dense, paste-style poppy seed filling.
Rolled jelly-roll style, sealed at the edges, and left to rise until doubled before baking. A lemon icing spread over the cooled rolls finishes them off with a tart, sweet glaze.
Chef Tips
- Stir-fry the poppy seeds in butter for the full 3 minutes. This toasting step deepens their nutty flavor significantly
- Beat the egg whites to stiff but still moist peaks. Dry, overbeaten whites make a crumbly filling
- Seal the rolled edges well. Loose seams will open during the rise and baking
- Let the rolls cool completely before icing. Warm rolls melt the glaze into a thin, runny mess
Variations
- Add a tablespoon of rum to the filling for a boozy, Eastern European holiday version
- Use walnut filling instead of poppy seed for a nut roll variation
- Dust with powdered sugar instead of icing for a simpler finish
Ingredients
Directions
Make the dough: soften the yeast in warm water in a bowl.
Mix flour with sugar and salt. Cut in the butter until mixture has a fine, even crumb.
Beat eggs and extra yolks; mix with yeast, then stir into the flour mixture. Add the sour cream and the vanilla and mix well.
Knead dough on floured surface for 5 minutes. Divide in half and roll each half into a 12 inch square. Cover.
Make the filling: melt butter in a large pan. Add poppy seed and stir-fry for 3 minutes.
Add honey, lemon juice, and raisins to poppy seeds. Cover and remove from heat. Let stand for 10 minutes.
Beat egg whites with sugar until stiff moist peaks form. Fold in orange and lemon peels and then gently fold in poppy seed mixture.
Spread half of the filling on each dough square (after you uncover them). Roll up as you would for a jelly-roll and seal the edges. Place on greased baking sheets and cover. Let rise until doubled in bulk (approx.1½ hours).
Preheat oven to 350℉ (180℃). Bake about 45 minutes, then remove from oven and cool.
Make the icing: mix powdered sugar and lemon juice until smooth. Spread this mixture evenly over the rolls.
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