Best 4 Old World Poppy Seed Roll Recipes
In the realm of sweet and savory pastries, the Old World Poppy Seed Roll stands as a culinary masterpiece, a testament to the enduring traditions of European baking. This delectable treat, originating from countries like Austria, Czech Republic, and Poland, has captured the hearts of food enthusiasts worldwide with its unique flavor profile and enticing appearance.
This article is a comprehensive guide to crafting the perfect Old World Poppy Seed Roll. We present two irresistible recipes: one for the classic Poppy Seed Filling and another for a tantalizing Cream Cheese Filling. Each recipe is meticulously detailed, ensuring that bakers of all skill levels can achieve success in their baking endeavors.
The Poppy Seed Filling is a symphony of flavors, combining the nutty richness of poppy seeds with the sweetness of sugar and the subtle warmth of spices. The Cream Cheese Filling, on the other hand, offers a creamy, tangy contrast, creating a delightful balance in every bite.
Whether you prefer the traditional poppy seed filling or the modern twist of cream cheese, this article provides all the essential knowledge and guidance you need to create a stunning Old World Poppy Seed Roll. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with joy.
POPPY SEED ROLL
Usually, I don't get much of an immediate response from people when I serve this. They're too busy eating it! Poppy Seed Roll really brings the light to my husband's eyes. He prefers it over any birthday cake I could bake. I like to serve this bread as a just-right, not-too-sweet dessert. And i always offer a glass of cold milk, too-my husband's part of a family dairy!
Provided by Taste of Home
Time 1h
Yield 1 bread.
Number Of Ingredients 13
Steps:
- In a saucepan, heat milk, butter, sugar and salt. Cool to lukewarm. Add 2 beaten eggs and the vanilla extract. Dissolve yeast in warm water. , In a large bowl, combine milk mixture, yeast mixture and enough flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and let rest for 5 minutes. Roll dough into a 12-in. x 18-in. rectangle. Spread with poppy seed filling and 1 cup nuts. Starting with the long side, roll up dough and pinch the edges to seal. , Place on a large greased baking sheet, seam side down. Curve slightly to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes. , Beat remaining egg with 1 teaspoon water; brush over top. Bake at 350° for about 30 minutes. Cool on wire rack. Glaze with confectioners' sugar icing and top with remaining nuts.
Nutrition Facts :
OLD WORLD POPPY SEED ROLL
Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.
Provided by Linda
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
- Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
- Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
- Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
- Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
- Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
- Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
- Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
- Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
- Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
- Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g
OLD WORLD POPPY SEED ROLL RECIPE
This poppy seed roll is an Eastern Europe-inspired old world recipe. It's a soft and sweet bread with a creamy poppy seed filling.
Provided by Gail Vargas
Categories Breads & Doughs
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Place poppy seeds into a food processor and process for about 1 minute or until seeds are ground.
- Mix poppy seeds with ¾ cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread.
- Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
- Whisk flour with salt in a bowl; use a pastry cutter to cut ¼ cup butter into the flour mixture until the mixture resembles coarse crumbs.
- Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
- Turn dough out onto a floured work surface and knead for about 5 minutes or until smooth and slightly springy. If the dough is too sticky, knead in more flour, about 2 tablespoons at a time.
- Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
- Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
- Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
- Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place for 1 hour or until doubled.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
- Bake in preheated oven for 30 to 40 minutes or until dark golden brown on top. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Nutrition Facts : ServingSize 6.00, Sugar 0.00
OLD WORLD POPPY SEED ROLL
Categories Egg
Number Of Ingredients 1
Steps:
- Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.Preheat oven to 350 degrees F (175 degrees C).Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Tips:
- To achieve the best flavor, use fresh poppy seeds. You can grind them yourself using a coffee grinder or food processor, or purchase them pre-ground.
- If you don't have a poppy seed grinder, you can use a rolling pin to crush the seeds. Place the seeds in a plastic bag and roll over them until they are finely crushed.
- Be careful not to overmix the dough. Overmixing will make the dough tough.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1 hour.
- When rolling out the dough, be careful not to roll it out too thin. The dough should be about 1/4-inch thick.
- Brush the dough with melted butter before adding the poppy seed filling. This will help the filling adhere to the dough.
- Bake the roll at 350 degrees Fahrenheit for 30-35 minutes, or until the top is golden brown.
- Let the roll cool for 10 minutes before slicing and serving.
Conclusion:
This old-world poppy seed roll is a delicious and easy-to-make treat. It's perfect for any occasion, from a simple breakfast or brunch to a special holiday gathering. The combination of sweet poppy seed filling and soft, fluffy dough is sure to please everyone. So next time you're looking for a special treat, give this poppy seed roll a try.
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