Poppy Seed Roll

by Michelle on December 13, 2009

When I was growing up in Flint, Michigan, we had a neighbor down the street that my Mom and I would visit for late morning coffee. I was very young at the time and the family moved away when I was about 6 years old. I don’t remember much about the family except that they had a large wooden kitchen table and there was always a Poppy Seed Roll sitting right in the middle. I have no idea if the Roll was homemade or not but I loved their Poppy Seed Roll and they always offered me a piece. And sometimes I was offered a second slice which I never turned down!

Since I’ve been wanting to try making a Poppy Seed Roll I decided to make another half recipe of the HBinFive December Bonus Recipe, Whole Grain Challah with Cranberries and Orange Zest. But this time I adjusted the dough and used 2 c. AP Flour, 1 c. Whole Wheat Pastry Flour, 1 c. White Whole Wheat Flour, 1 tsp Vanilla and I also used butter instead of oil and this made a huge difference. And the rise was truly amazing! I braided the top of the Poppy Seed Roll but since I drizzled with glaze and added so many sliced almonds you really can’t see the braiding! I baked the Poppy Seed Roll for not quite 30 minutes in a 350 degree oven.

The Poppy Seed Roll was very good and quite different from anything I’ve made before. However, I do think the bread should have been just a little bit sweeter and if making it again I would use 1/2 c. Honey.

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Poppy Seed Roll Filling

1 pound poppy seeds
1/2 cup finely chopped almonds
1 cup seedless raisins
Zest from 1 medium sized lemon
1 cup milk
1 cup sugar
2 Tbsp. all purpose flour
1 egg yolk
1 egg white

I cut this recipe in half and had more then enough for 1 Poppy Seed Roll.

Rinse and drain the poppy seeds and spread them out on paper towels to dry. Then pulverize the poppy seeds, almonds, raisins and lemon zest in a food processor until finely minced.

In a heavy saucepan, combine 3/4 cup of the milk and sugar and bring to a boil over moderate heat. Reduce the heat to low. With a whisk, beat the 2 Tablespoons of flour into the remaining ¼ cup of milk, then slowly beat it into the simmering milk. Again bring to a boil, whisking constantly, until the mixture is thick and smooth. Pour it over the poppy-seed mixture and stir well. Then beat in the egg yolk. In a separate bowl, beat the egg white until it forms firm unwavering peaks on the beater when it is lifted out of the bowl. With a rubber spatula, fold the egg white gently but thoroughly, into the poppy-seed filling.

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Constructing the Braid/Roll

Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, 1/8-1/4 inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.

Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you have already made.

Spread a layer of the Poppy Seed Filling cream about 1/2″ thick down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Brush the Roll with either egg wash or cream before baking.

Glaze and Topping

1/3 cup half and half
1/4 tsp vanilla
1 3/4 c. powdered sugar
Sliced Almonds

Place powdered sugar in bowl. Whisk in half and half by spoonfuls until glaze is spreadable. Drizzle glaze over roll. Sprinkle with almonds. Let stand until glaze sets.

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Comments

  • Cristie December 13, 2009 at 7:48 am

    Michelle, You make the most wonderful looking food! This looks amazing! I’m so glad I have 2 lbs. of dough left in the fridge to give this a try-I’ve always wanted to get a recipe for poppy seed filling (instead of the canned stuff). Thanks for all you do for our group!

  • Fresh Local and Best December 13, 2009 at 10:13 am

    This roll must have an amazing texture. It looks delicious!

  • Kayte December 13, 2009 at 12:18 pm

    Gorgeous bread, inside and out. When I saw the first photo, I thought, “Oh, Michelle subbed in almonds for the poppyseeds, because, well, Michelle always likes to sub a little here and there and make things better for them,” and then as I read and saw, I found the poppyseeds…wow…that is a lot of poppyseeds! Looks fascinating and I have never seen such a thing until now. Always something new and fun going on over here.

  • The Quintessential Magpie December 13, 2009 at 12:52 pm

    Michelle, whoever said it was impossible to photograph food needs to talk to you. Your photos are just so tempting that if I could reach through my computer, that poppy seed roll would be long gone!

    xo,

    Sheila :-)

  • YankeeQuilter December 13, 2009 at 1:51 pm

    This looks wonderful. Growing up there was a bakery in the subway that had great poppy seed bread…good food memory!

  • Amanda December 13, 2009 at 2:54 pm

    That looks fabulous Michelle :) I found a recipe last year for a similar bread and it was delicious, though the one I made was rolled up jelly roll style, so the poppy seed filling was in a spiral. Love how yours looks, I bet it was delicious!

  • Kat December 13, 2009 at 3:37 pm

    That looks delicious!

  • Joanne December 13, 2009 at 3:39 pm

    Oh wow this is a seriously fantastic use of this bread. I have already promised away all of the loaves from my first batch of dough but now I definitely am going to have to make another one. My challah bread has been posted, by the way! It turned out wonderfully :D.

  • Megan December 13, 2009 at 3:56 pm

    What a beautiful loaf! I love your ideas and I hope to try this one soon!

  • Celeste December 13, 2009 at 7:55 pm

    Dear Beth: This roll is great, I’ll try for this coming week end.

  • Kathleen December 13, 2009 at 11:55 pm

    That looks great!
    My best friend in college was Polish. Her grandmother used to make a lot of these to send back with her every time she went home.
    She also made a walnut roll like that..
    Have a great holiday, Michelle!

  • SavoringTime in the Kitchen December 14, 2009 at 3:26 am

    What a great rendition, Michelle! I love poppy seeds and almonds. Beautiful bread!

  • Chow and Chatter December 14, 2009 at 3:30 am

    this looks amazing wow thats cool that you had a taste from your childhood, great tweeting with you today Rebecca

  • kellypea December 14, 2009 at 4:05 am

    I love things like this. It’s beautiful and the filling sounds fabulous. It would make a terrific gift!

  • Cass @ That Old House December 14, 2009 at 11:43 pm

    Michelle, your food pictures are just stunning — wow. The Poppy Seed Roll looks delish — and it taught me that “poppy seed roll” doesn’t have to mean “crusty sandwich roll with poppy seeds on top,” which is what it means in the NY area!

    “Rolls” mean individual “sandwich” sized loaves around here, and are not sweet. I love that even with all our national sameness (chain stores, McDonalds, etc.) that we still have regional differences.

    I thought I’d see a recipe for something that would make a great base for a ham and cheese sandwich, but YOUR roll looks way more delicious.

    Cass

  • Allison December 15, 2009 at 1:45 pm

    Oh my. I don’t like poppy seeds at all, but those pictures are beyond gorgeous! I can’t believe I’m drooling over something that I know has a main ingredient that I dislike so much. That’s a pretty high compliment to your food artistry!

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