How To Make
Recipes from Europe
Poppy Seed Roll are a popular holiday dessert in many European countries. Made with yeast dough and a poppy seed filling, they're irresistible and look great, too!
Flour & Sugar Milk & Eggs Vanilla Extract Poppy Seeds Butter Instant Yeast Lemon Zest Salt
First grind the poppy seeds in a blender. You can't make the filling with whole poppy seeds.
Add the milk and sugar to a saucepan and whisk. Bring to a boil, then whisk in the poppy seeds and simmer. Remove from heat to cool.
In a large mixing bowl, add the flour, sugar, yeast, and salt. Mix with a spoon. Then add the warm milk and mix briefly.
Next, add the butter, egg, vanilla extract, and lemon zest to the bowl. Mix with your electric mixer (using dough hooks) until the dough is smooth and elastic.
Cover the bowl with a dishtowel and let the dough rise in a warm, draft-free spot for about 60 minutes.
Once it has increased in size, lightly flour the work surface and divide the dough into two equal pieces. Knead briefly, then roll them out.
Spread half the poppy seed filling mixture onto each dough, leaving an inch gap around the edge, and fold in the short sides.
Roll the dough from the long side until it forms a log, then repeat the steps for the second dough ball.
Place the rolls on a baking sheet lined with parchment paper and brush the outsides with egg wash. Cover and allow to rest another 30 minutes.
Egg wash again, then use a toothpick to poke holes in the tops and sides of each roll. Also preheat the oven to 350 degrees Fahrenheit.
Bake the poppy seed rolls in the middle rack in the oven for 30-35 minutes, or until fully cooked and golden brown.
Once done, remove the poppy seed rolls from the oven and allow them to cool slightly. Then slice, serve, and enjoy!
Poffertjes (Dutch Mini Pancakes)
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