Ukrainian Poppyseed Roll
Serves 2
15 mins prep
45 mins cook
100 mins Resting Time
160 mins total
This traditional Ukrainian poppy seed roll recipe is tender, moist, and fragrant. It's packed with poppy seed flavour, zest, and the soft, no knead dough is easy to make. It will take your taste buds to nostalgic teatimes with your grandma.
Poppy seed filling
Dough
Egg Wash
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Filling
Recommended: This step removes the bitterness from poppy seeds but you can skip it to save time.
Place ground poppy seeds in a large bowl and pour boiling water over top. Let them sit in the boiling water for 20 minutes, then drain through cheesecloth. Air dry in the cheesecloth by tying all the corners together and hanging it over a bowl. Leave overnight (ideally) or for at least 1 hour.
⅕ 2 poppy seedCombine poppy seeds, sugar, salt, and milk in a medium saucepan. Heat on low heat until mixture thickens.
⅕ ⅔ sugar⅕ ¼ sea salt⅕ 1 milkAdd cold butter, almond extract, vanilla extract, grated orange zest, chopped raisins, almonds, and breadcrumbs. Stir until smooth. Add egg and stir. Set aside in refrigerator while working on the dough.
⅕ ⅓ cold butter⅕ ½ almond extract⅕ 1 pure vanilla extract⅕ 1 orange zest, grated⅕ ¾ chopped raisins⅕ ⅔ chopped almonds⅕ ⅓ breadcrumbs⅕ 1 egg
Dough
Dissolve water, yeast, and 1 teaspoon sugar in a medium bowl. Stir and leave to foam on top for 5-10 minutes. If it doesn't foam, try using a different pack of yeast.
⅕ ½ warm water⅕ 2 active dry yeast⅕ 1 granulated sugarSift the flour into a large bowl and make a well in the middle. Add yeast mixture and the rest of the ingredients into the well. Mix with a large spoon then transition to mixing with your hands. Stop mixing as soon as a soft dough forms. Let rise until doubled, 30-45 minutes (see notes for best way to let dough rise).
⅕ 3 all purpose flour⅕ ½ granulated sugar⅕ ¼ sea salt⅕ ⅓ unsalted butter⅕ 1 egg⅕ ⅔ warm milk⅕ 1 orange zest, grated⅕ 1 pure vanilla extractPunch down the dough and mix to incorporate any uneven bits. Cut dough into two pieces. Dump one half onto a lightly floured work surface. Sprinkle with flour and roll into a large, thin rectangle.
Spread half the filling onto the rolled dough, leaving a 1" border all around. Roll the dough starting from the long edge. Pinch and tuck the ends under the roll. Quickly and carefully transfer onto large parchment lined baking sheet (use spatula to help if needed).
Repeat with the second half of dough and filling. Transfer it next to the other roll on the baking sheet, leaving a few inches of space in between.
Let rise for 20-30 minutes or until increased in size and puffy.
Preheat oven to 180°C (350°F). Whisk eggs and milk until smooth. Brush on top of the rolls, covering all exposed surfaces. Lightly slash the top with a knife (optional), and sprinkle with extra poppy seeds.
⅕ 1 large egg⅕ 1 milkBake in preheated oven for 45-50 minutes, checking every 5 minutes after 40 minutes. The top will be golden brown. Let cool in the pan, cut into slices and enjoy!
