Name: poppy seed roll recipe
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 3 h 10 min
Cuisine: European
Ingredients: 300 ml whole milk, warmed to 40-45C (105-115F); 7 g active dry yeast (2.25 teaspoons); 50 g granulated sugar, divided (0.25 cup); 1 large egg, room temperature; 60 g unsalted butter, melted and cooled (0.25 cup); 500 g all-purpose flour, plus extra for dusting (4 cups); 5 g fine sea salt (0.75 teaspoon); 5 ml alcohol-free vanilla extract (1 teaspoon); Zest of 1 lemon, finely grated; 200 g finely ground poppy seeds (1.5 cups); 250 ml whole milk (1 cup); 100 g granulated sugar (0.5 cup); 50 g unsalted butter (0.25 cup); Zest of 1 large orange, finely grated; 5 ml alcohol-free vanilla extract (1 teaspoon); 5 g ground cardamom (1 teaspoon); 50 g fine dry breadcrumbs (0.5 cup); 1 large egg, beaten with 15 ml whole milk (1 tablespoon); 200 g powdered sugar, sifted (1.5 cups); 45 ml fresh orange juice (3 tablespoons); Zest of 0.5 orange, finely grated; 50 g shelled pistachios, roughly crushed (0.33 cup); 30 g candied orange peel, finely diced (2 tablespoons)

Description

This easy poppy seed roll recipe features a golden-brown crust and a sweet, aromatic orange-cardamom interior, perfect for families and health-conscious home cooks. It’s a simplified version of a timeless treat, making it accessible even for those new to yeast doughs.

Ingredients

Scale

300 ml whole milk, warmed to 40-45C (105-115F)
7 g active dry yeast (2.25 teaspoons)
50 g granulated sugar, divided (0.25 cup)
1 large egg, room temperature
60 g unsalted butter, melted and cooled (0.25 cup)
500 g all-purpose flour, plus extra for dusting (4 cups)
5 g fine sea salt (0.75 teaspoon)
5 ml alcohol-free vanilla extract (1 teaspoon)
Zest of 1 lemon, finely grated
200 g finely ground poppy seeds (1.5 cups)
250 ml whole milk (1 cup)
100 g granulated sugar (0.5 cup)
50 g unsalted butter (0.25 cup)
Zest of 1 large orange, finely grated
5 ml alcohol-free vanilla extract (1 teaspoon)
5 g ground cardamom (1 teaspoon)
50 g fine dry breadcrumbs (0.5 cup)
1 large egg, beaten with 15 ml whole milk (1 tablespoon)
200 g powdered sugar, sifted (1.5 cups)
45 ml fresh orange juice (3 tablespoons)
Zest of 0.5 orange, finely grated
50 g shelled pistachios, roughly crushed (0.33 cup)
30 g candied orange peel, finely diced (2 tablespoons)

Instructions

Activate the Yeast and Start the Dough: In a large bowl, combine 300 ml (1.25 cups) warmed milk, yeast, and 10 g (2 teaspoons) of granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.
Mix and Knead the Dough: Add the remaining 40 g (3 tablespoons + 1 teaspoon) granulated sugar, egg, melted butter, alcohol-free vanilla extract, and lemon zest to the yeast mixture. Whisk well. Gradually add 500 g (4 cups) all-purpose flour and sea salt. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Prepare the Orange-Cardamom Filling: While dough rises, combine 200 g (1.5 cups) finely ground poppy seeds, 250 ml (1 cup) milk, 100 g (0.5 cup) granulated sugar, 50 g (0.25 cup) butter, orange zest, 5 ml (1 teaspoon) alcohol-free vanilla extract, and 5 g (1 teaspoon) ground cardamom in a medium saucepan. Bring to a gentle simmer over medium heat, stirring constantly until thick. Add 50 g (0.5 cup) fine dry breadcrumbs and cook for 5-7 minutes, stirring, until thickened considerably and pulling away from sides. Remove from heat and cool completely.
Roll Out the Dough and Spread Filling: Gently punch down the risen dough and turn onto a lightly floured surface. Roll into a 40 cm x 30 cm (16 inches x 12 inches) rectangle. Spread the cooled poppy seed filling evenly, leaving a 2 cm (0.75 inch) border. Carefully roll the dough tightly from one long side to form a firm log.
Second Rise and Bake: Transfer the rolled log, seam-side down, to a parchment-lined baking sheet. Cover loosely and let rise in a warm place for 30-45 minutes, or until puffy. Preheat oven to 180C (350F). Gently brush the roll with egg wash. Pierce the top several times with a fork. Bake for 35-45 minutes, or until golden-brown and hollow when tapped. If browning too quickly, tent with foil. Remove and cool completely on a wire rack.
Glaze and Garnish: While the roll cools, whisk 200 g (1.5 cups) sifted powdered sugar, 45 ml (3 tablespoons) fresh orange juice, and finely grated zest of 0.5 orange in a small bowl until smooth and pourable. Drizzle the orange glaze generously over the completely cooled poppy seed roll. Immediately scatter 50 g (0.33 cup) roughly crushed pistachios and 30 g (2 tablespoons) finely diced candied orange peel over the wet glaze.
Slice and Serve: Slice the cooled poppy seed roll into 2 cm (0.75 inch) thick pieces. Arrange slices on a plate. For extra flair, drizzle a small amount of extra glaze in a zig-zag pattern next to the slices and sprinkle additional crushed pistachios and candied orange peel.

Notes

Ensure milk temperature is checked with a thermometer to properly activate yeast (40-45C/105-115F). If the filling looks too dry, stir in an extra tablespoon of milk until it’s spreadable. For a dairy-free version, use almond or oat milk and vegetable butter. If the top browns too quickly during baking, loosely tent with aluminum foil. Store cooled poppy seed rolls in an airtight container at room temperature for up to 3 days.

Prep Time: 90 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice (approx. 80-100 g)
Calories: 350 calories
Sugar: 40 g
Sodium: 150 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 50 mg

Keywords: poppy seed roll, easy baking, yeast dough, orange cardamom, family dessert, wholesome treat, homemade bread, sweet roll, European pastry, comfort food