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Poppy Seed Roll with Candied Orange and Nuts Recipe

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4.1 from 5 reviews

This traditional Poppy Seed Roll recipe features a soft, fragrant yeast dough rolled around a rich, moist poppy seed filling enhanced with honey, nuts, dried fruits, and citrus accents. The dough is carefully kneaded, allowed to rise twice, and baked to golden perfection, resulting in a tender, swirled pastry perfect for festive occasions or cozy afternoon treats.

  • Total Time: 3 hours 15 minutes
  • Yield: 2 rolls (serves 2-4 depending on slice size)

Ingredients

Dough

  • ½ cup (120ml) milk
  • 1 package (7g or 2 ¼ teaspoons) instant yeast
  • 2 ½ cups (310g) flour (spooned and leveled, plus 1 Tbsp for working)
  • ¼ teaspoon salt
  • ¼ cup (50g) sugar
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 2 large egg yolks (reserve the egg whites for filling)
  • 5 tablespoons (70g) soft butter

Filling

  • 2 ¼ cups (200g) ground poppy seeds
  • 1/3 cup (80g) milk
  • 2 tablespoons honey
  • 1/3 cup (50g) chopped candied orange peel (plus more for decoration)
  • ½ cup chopped nuts (walnuts and almonds recommended)
  • ¼ cup raisins (roughly chopped)
  • ¼ cup dried cranberries (roughly chopped)
  • ½ cup + 2 tablespoons (125g) brown sugar
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon almond extract
  • 1 tablespoon fine breadcrumbs
  • 3 tablespoons soft butter
  • 2 large egg whites
  • Pinch of salt (for egg whites)

Glaze

  • 1 ½ cups (180g) powdered sugar
  • 1 ½ tablespoons water
  • 1 ½ tablespoons lemon juice

Instructions

  1. Prepare the butter: Cut cold butter into small cubes and set aside to soften while preparing other ingredients.
  2. Activate yeast: Warm milk to 100–110°F (38–43°C), then stir in instant yeast until dissolved.
  3. Mix dough ingredients: In a large bowl, combine flour, salt, sugar, vanilla extract, beaten egg, and egg yolks. Pour in the warm milk-yeast mixture.
  4. Incorporate butter: Knead mixture for a few minutes until roughly combined, then gradually add soft butter pieces one by one, mixing thoroughly after each addition.
  5. Knead dough: Knead dough by hand 10–15 minutes or use a hand mixer with dough hook for 5–10 minutes until dough is smooth and elastic. Finish kneading by hand if using a mixer.
  6. First rise: Cover bowl with plastic wrap and place in a warm spot (e.g., oven with light on) until doubled in size, about 1 hour.
  7. Prepare filling base: Combine milk and honey in a medium saucepan and bring to a boil. Stir in ground poppy seeds, cook for 1 minute until thick with no visible liquid, then remove from heat.
  8. Mix filling ingredients: Transfer poppy seed mixture to a large bowl, add candied orange peel, chopped nuts, raisins, cranberries, brown sugar, vanilla, cinnamon, almond extract, fine breadcrumbs, and soft butter. Stir well until evenly combined and smooth.
  9. Chill filling: Make an indentation in the filling, spread evenly along edges to chill uniformly, then refrigerate while preparing egg whites.
  10. Whip egg whites: In a clean bowl, whip egg whites with a pinch of salt until stiff peaks form, being careful not to overbeat.
  11. Fold egg whites into filling: Remove filling from fridge and gently fold in the whipped egg whites in three parts, preserving volume and fluffiness.
  12. Prepare dough for rolling: Punch down risen dough to release gases and place on parchment paper. Sprinkle 1 Tbsp flour around and stretch into a small rectangle. Cut dough in half, cover with parchment, and chill in fridge 10 minutes for easier handling and even rolling.
  13. Roll out dough: Take one piece from fridge and roll to roughly 8x12 inches (20x30 cm) rectangle.
  14. Spread filling: Evenly spread half the filling over dough, leaving a ½–¾ inch (1.5–2 cm) border around edges.
  15. Shape roll: Starting from the short side, roll dough into a roulade using the parchment paper to assist. Avoid rolling too tightly to prevent stretching and thinning.
  16. Tuck edges: Fold and tuck dough edges underneath to seal; place roll seam-side down on a buttered parchment-lined baking sheet.
  17. Repeat: Complete rolling with the second dough piece and remaining filling.
  18. Arrange rolls: Place rolls on baking sheet so they are close but separated by buttered parchment. Optionally place a small baking dish beside one roll to encourage taller rising.
  19. Cover and second rise: Cover rolls with plastic wrap or kitchen towel and let rise about 45 minutes until puffed and a poke indentation springs back slowly.
  20. Preheat oven: Preheat to 350°F (175°C) before baking.
  21. Bake rolls: Bake for about 45 minutes or until internal temperature reaches 200°F (92°C). If browning too fast, cover loosely with foil after 30 minutes.
  22. Cool rolls: Remove from oven and transfer gently to cooling rack. Allow to cool completely (at least 1 hour) for best texture and slicing results.
  23. Prepare glaze: Whisk powdered sugar, water, and lemon juice until smooth.
  24. Glaze and decorate: Pour glaze evenly over cooled rolls and decorate with candied orange peel.
  25. Slice and serve: Cut into slices and enjoy the tender, richly filled poppy seed rolls.

Notes

  • If using whole poppy seeds instead of ground, grind them finely in a spice grinder or coffee grinder before cooking.
  • Chilling the dough pieces before rolling helps achieve even thickness and prevents tearing during rolling.
  • Using a probe thermometer helps ensure rolls are perfectly baked internally, avoiding underbaked dough.
  • Covering rolls with foil during baking prevents excessive browning while ensuring thorough baking.
  • Letting rolls cool thoroughly before slicing ensures the filling sets well and spirals remain defined.
  • Cracking on the sides of the roll is normal due to the moist filling and delicate dough and will be covered by glaze.
  • Author: Amelia
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Central European

Find it online: https://recipesvibe.com/poppy-seed-roll-with-candied-orange-and-nuts-recipe/