Polish Poppy Seed Roll

    Polish Poppy Seed Roll

    4saves
    9hours30min


    7 people made this

    Here's a Christmas favourite from Poland! Watch this recipe being made in the Allrecipes Polish Poppy Seed Roll Video.

    Ingredients
    Makes: 6 rolls

    • 500g poppy seeds
    • 500ml full fat milk
    • 250g mixed nuts and raisins
    • 250g butter, softened
    • 200g caster sugar
    • 10 eggs, separated
    • 1 teaspoon almond extract
    • 2 tablespoons caster sugar
    • 100g fresh yeast, crumbled
    • 1kg plain flour
    • 5 teaspoons vanilla sugar
    • 350ml full fat milk

    Directions
    Preparation:45min  ›  Cook:45min  ›  Extra time:8hours soaking  ›  Ready in:9hours30min 

    1. Pour boiling water from a kettle over the poppy seeds. Add to a saucepan and cook in 500ml milk till poppy seeds are soft and the milk is absorbed. (If the poppy seeds are soft but there's still a lot of milk left in the pan, drain most of the milk from the pan.) Cover and leave overnight.
    2. The next day, pass the poppy seed mixture through a meat grinder twice.
    3. Pour boiling water over the nuts and raisins. Drain and chop.
    4. Beat together the butter and 200g sugar. Beat in 5 egg yolks, then gradually stir in the poppy seeds, nuts and raisins and almond extract.
    5. Beat 10 egg whites till stiff peaks form. Gently fold into the poppy seed mixture.
    6. Combine 2 tablespoons sugar and fresh yeast and leave in a warm place till foamy.
    7. In a large bowl, combine the flour and vanilla sugar. When the yeast mixture is foamy, add to the flour along with the 5 remaining egg yolks and 350ml of milk. Mix well. Knead into a soft and smooth dough, adding a bit more milk if necessary in case the mixture is too dry.
    8. Preheat the oven to 180 degrees C.
    9. Roll the dough into a long log and divide into 6 equal pieces. Roll a piece out to a rectangle about 5mm thick. Spread some of the poppy seed mixture over the dough, leaving space at the edges. Roll up, Swiss roll style, then wrap tightly in baking parchment, twisting up the ends. Place the parcel on a baking tray or roasting tin. Repeat with the remaining 5 pieces of dough.
    10. Bake for 45 minutes. Remove from the oven and allow to cool slightly, then unwrap.
    11. Once cooled completely, you can cover the rolls with a simple icing or glaze and flaked almonds.

    Watch a video of it being made…

    Polish Poppy Seed Roll
    Polish Poppy Seed Roll

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    Reviews (1)

    0

    I changed all of the ingredients to 1/5 of the original recipe to try it out. Unfortunately the writer of the recipe didn't mention to let the dough rise & mine was too dense & heavy. It will be a beautiful recipe once I allow for that. Also I would not add the egg whites (beaten stiff - step number 5) until just before spreading the poppy seed mixture onto the dough, because mine went watery. Looking forward to trying the recipe again! - 20 Feb 2015

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