Polish poppy seed roll

    9 hours 30 min

    A Christmas favourite in Poland, you may have tried similar poppy seed cakes elsewhere in Eastern Europe. Enjoy with a hot cuppa.

    17 people made this

    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

    Prep:45min  ›  Cook:45min  ›  Extra time:8hr resting  ›  Ready in:9hr30min 

    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 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 C / Gas 4.
    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, rolling up the ends. Place the parcel on a baking tray or roasting tin. Repeat with the remaining 5 pieces of dough.
    10. Bake in a preheated 180 C / Gas 4 oven for 45 minutes. Remove from the oven and allow to cool slightly, then unwrap.

    To serve

    Once cooled completely, you can cover the rolls with a simple icing or glaze and flaked almonds.

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    Reviews in English (2)


    Far too complicated, I prefer the Hungarian Poppy Seed Roll. No eggs at all in the poppy mixture, and I bet you get the same taste if not better. The poppy seed is grind up before to adding the hot milk, cooked with vanilla sugar. You don't need to wait till next day, it is cooked the flavors are in it, just cool it down. Add apricot jam, that gives a bit of sweet and sourer taste to it that is perfect with the poppy seed, since the poppy is a bit bitter. No butter into the poppy mixture at all. Way, way too over done this recipe.  -  19 Mar 2018  (Review from Allrecipes AU | NZ)


    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  (Review from Allrecipes AU | NZ)