UkrainePoppy Seed Roll
A beloved Ukrainian baked roll made from a soft yeasted dough filled with a rich, fragrant ground poppy seed and honey filling.
What you'll need
Ingredients
- 500 gSee recipes with all-purpose flour
all-purpose flour
i - 250 mlSee recipes with lukewarm milk
lukewarm milk
i - 7 gSee recipes with instant yeast
instant yeast (1 sachet)
i - 80 g
- 60 gSee recipes with unsalted butter
unsalted butter, melted and cooled
i - 1See recipes with large egg
large egg
i - 0.5 teaspoon
- 250 gSee recipes with ground poppy seeds
ground poppy seeds
i - 100 gSee recipes with sugar
sugar (for filling)
i - 150 mlSee recipes with hot milk
hot milk (for filling)
i - 1 tablespoonSee recipes with honey
honey (optional)
i - See recipes with zest of 1/2 lemon
zest of 1/2 lemon (optional)
i - 1See recipes with egg
egg, lightly beaten (egg wash)
i
How to make it
Instructions
- 1
Dissolve yeast and a pinch of sugar in lukewarm milk, let stand 5-10 minutes. Combine flour, remaining sugar and salt. Add yeast mixture, beaten egg, and melted butter. Knead 8-10 minutes until smooth and elastic. Let rise for 1-1.5 hours until doubled.
- 2
For filling: combine ground poppy seeds, sugar, and hot milk in a saucepan. Cook over low heat, stirring, for 10-15 minutes until thickened to a paste. Stir in honey and lemon zest. Cool completely.
- 3
Roll dough into a 30x40 cm rectangle. Spread cooled poppy seed filling evenly, leaving a 2 cm border along one long edge.
- 4
Starting from the opposite edge, roll tightly into a log. Pinch the seam and ends to seal.
- 5
Transfer seam-side down to a parchment-lined baking sheet. Cover and let rise 30-40 minutes. Preheat oven to 180°C.
- 6
Brush with egg wash. Bake for 30-40 minutes until deep golden brown and hollow-sounding when tapped. Cool completely on a wire rack before slicing.
Frequently Asked Questions
Why does the filling leak out of my poppy seed roll?
The poppy seeds weren't ground finely enough, or the filling is too wet. Run them through a meat grinder or food processor. Add an egg or a spoonful of semolina as a binder to help the filling hold together.
How do I roll it without tearing?
Roll the dough thin (3–4 mm) and leave a 2–3 cm border without filling. Roll tightly with no air pockets. If the dough is too elastic, let it rest 10 minutes before rolling.
Why is the dough tough after baking?
Too much flour was used when rolling, or it was overbaked. Yeasted dough dries out fast — pull it out as soon as the crust turns golden. Brush with butter immediately after baking.
Can I use store-bought poppy seed filling?
Yes, ready-made poppy seed paste (such as Solo brand) saves time. Thin it slightly with warm milk if it's too thick to spread. Add lemon zest for a fresher flavor.
How do I store the roll?
Wrap in plastic wrap immediately after cooling — otherwise it dries out within hours. Keeps at room temperature 2 days, in the refrigerator 5 days. Freezes well for up to 2 months.
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