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Poppy Seed and Walnut Rolls
Posted on May 24, 2011
Delicious mouthwatering poppy seed and walnut rolls. Fluffy thin dough, enough tasty filling to satisfy either poppy seeds or walnuts lovers.These are usually made for holiday tables but there is no reason not to make them any other time.
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Prep time
1 hr +1 hr rise
Cook time
40 mins
Total time
Ingredients
- Makes 6 rolls
- Dough
- 2 1/2 pounds (1.2 kg ) flour
- 5 eggs
- finely grated zest of 1 lemon
- 4 tbsp sour cream
- 2/3 cup (about 10 tbsp) sugar
- 50 g fresh yeast (4 1/2 active dry yeast)
- 10 tbsp oil
- 2 cups (500 ml ) warm milk
- Filling
- Poppy seed Mixture - for 3 rolls
- 14 oz (400 g) ground poppy seeds
- 3/4 cup (150 ml) hot milk
- 2/3 cup sugar
- vanilla
- Walnut Mixture - for 3 rolls
- 14 oz (400 g) ground walnuts
- 2/3 cup sugar
- vanilla
- Garnish
- 1 egg, beaten
Directions
- In a large bowl, mix flour with sugar. Dissolve the fresh yeast in little warm milk and add to the flour mixture. Add eggs and rest of the milk, sour cream, lemon zest and oil and mix everything together. Knead until smooth. Cover it and let it sit for about 1 hour at room temperature, to let the dough rise until nearly doubled in size.
- Meanwhile prepare the filling mixtures. Mix ground walnuts with sugar and vanilla, and set aside. In a separate bowl pour hot milk over poppy seeds, stir well and let cool completely. When is cool enough add sugar and vanilla and stir.
- Preheat the oven to 150C (300F).
- Punch the dough down, knead, and split into 6 equal pieces. Roll each piece of dough into a rectangular, about 30 cm (12 inches) long. You can use oil if the dough is sticky.
- Cover the dough with 1/3 of the poppy seed or walnuts mixture, leaving uncovered 1 inch on each side. Roll and place it on a greased baking sheet.
- Beat egg and brush each roll. Bake for 40-45 minutes until golden brown.
Nutrition facts
1 Roll - Calories:2116, Fat:102.4 g, Saturated Fat:12.6 g, Unsaturated Fat:0.1 g, Carbohydrates:251.3 g, Sugar:83.5 g, Fiber:18.4 g, Protein:61.4 g, Cholesterol:199 mg, Calories from Fat 922, Sodium 135 mg, Vitamin A 10%, Calcium 121%, Vitamin C 6%, Iron 110%, Nutrition Grade B, Percent Daily Values are based on a 2,000 calorie diet.
On May 24, 2011 at 11:34 am, Joy said...
The bread looks wonderful. It reminds me of another bread I used to make all the time.
On May 24, 2011 at 04:08 pm, Irina@thecoffeebreak said...
They look absolutely gorgeous!
On May 24, 2011 at 04:29 pm, Aneta said...
typical cake for whole former Czechoslovakia:-) my grandmother bakes this every Sunday:-)
On May 24, 2011 at 11:18 pm, Christine said...
Seriously? 400 ground poppy seeds. You count the poppy seeds? Really? And, 400 ground walnuts? That's a lot of freaking walnuts. I sense a couple of errors here.
On May 25, 2011 at 01:25 am, Ella- Home Cooking Adventure said...
Of course you can count poppy seeds. why is that so surprising??? And there is no error. 400 g of walnuts or poppy seeds is enough for 3 rolls (about 12 inches long), not one , so for one roll we use only 140 g which is really not that much.
On May 25, 2011 at 07:16 am, Ildiko said...
Typical hungarian christmas cake!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
On May 25, 2011 at 12:19 pm, magda said...
It is typical polish cake :) one of my fauvorite :)
for Filling Poppy seed mixture we use also honey (then reduce to few tbsp of sugar) and raisin and walnuts. After baking sprinkle "makowiec" (it is polish name of this cake) an icing sugar.
On May 26, 2011 at 06:38 pm, briarrose said...
Gorgeous spiral rolls. These look so tasty. I would like a poppy seed roll plz...yum!
On May 26, 2011 at 07:24 pm, Sandra said...
No need to wait for the holidays for something this tasty. Man I love your blog!
On May 27, 2011 at 07:03 am, Denis said...
It seems that most Slavic / East Europian countries have the same cake and call it for their own. Well, we in Bosnia call it "Makovnja?a" (with poppyseeds)and "Orahnja?a" (with wallnuts)! However, it tastes great! I love to make them with razens which were soaked in rum!
On November 05, 2011 at 10:50 pm, knitter4years said...
This recipe isn't about counting either the walnuts or the poppy seeds. The g in the recipe by either the poppy seeds or walnut stands for grams. 400 Grams.
On November 16, 2011 at 12:28 pm, Estelle said...
My mother makes this a lot during the holidays (we're Romanian) and the poppy seed is by far my favorite.
On December 17, 2011 at 04:44 am, Mark Mywords said...
Christine, where were you born?? Behind the Moon?? Sorry, but your lack of information and culinary IQ is smashing... Yes, finding poppy seeds is challenging in USA (to say the least) but these breads are worth every effort. They are THE BEST. Another issue I've been dealing with here in the States is the yeast dough: it is always too dry, no matter what I've tried...
It is certainly hard for the spoiled european pallate to change location.. I remember my mother visiting us and changing her plane ticket. Initially she was planning on staying 6 months. After 6 weeks she left this country, claiming that she could not eat any of this cr... (Excuse my french) anymore. I knew it wasn't me!
Anyways, this recipe is a good place to start. Not hard to make, visual effect is stunning and boy,does that taste good!!
So Christine, count those poppy seeds, you won't regret it!
Mark Mywords
On October 30, 2012 at 01:02 pm, Sean C said...
There is nothing that compares to this dessert. My grandmother has a recipe that has been handed down from my great grandmother who was originally from Poland. I'm learning to make it this year for Christmas and daunting as it is to make it "the right way," I've never tasted anything better.
Re:
I agree with you. :) This is one of my favorite dessert, especially the poppy seed one.. mmmm I could never refuse a slice from this . I know this recipe has its origin in Eastern Europe, I am glad it finally gain popularity in other parts of the world :).My mother is making these every Christmas and Easter and she always send me one roll of each right after she take them out of the oven. Serving them warm is heavenly.
On June 15, 2013 at 07:36 am, Dark said...
Ahh.. finally I found the recipe that I couldn't find. The pics just add to the overall sense of memory. My mother was from Germany and spent a couple of years in Hungry during WW2. She made these as "mohne and nuss kuchen". I am guessing from the comments, that they are in general a European dish. They are moorish, poppy seed is the favourite and I intend on making these. Thanks
Re:
This rolls are incredible delicious indeed. The poppy seeds ones are my favorite too. Let me know how these turned out for you.
On May 24, 2014 at 09:09 am, Claudia said...
These desserts are the best. My Oma made them, then my Mom. Now that they are sadly no longer here with us, it is my turn to make them. My Mom taught me these recipes and yours look great. My Mom and Oma were from Germany and we didn't need a special occasion to make them, just a Sunday family gathering. I love making them and they are eaten very quickly!! Great post, so happy to see familiar recipes that say HOME!
On December 22, 2015 at 12:23 pm, maria said...
In Transilvania is called baigli, I am making some tomorrow...thanks for this recipe, first I find that isn't overloaded with butter :P
Re:
Maria si eu sunt din Transilvania... reteta asta o face maica-mea de fiecare data de sarbatori si e super.. Sper ca o sa ii incerci.
On April 29, 2016 at 12:47 pm, Elizabeth said...
Hi,
I made this today, I am just about to take it out of the oven. I made it to the letter and on the sides in some places it burst a bit, I think from the poppy seeds. I was just curious if same happened to you? I love a good amount of poppy seeds, but I might use a 100gr less next time.
Many thanks,
Elizabeth
On August 12, 2016 at 09:45 am, Elizabeth said...
Hi,
What do you mean by 4 1/4 active dry yeast? sachets? is not very clear.
Thanks
On August 25, 2016 at 12:58 pm, Nadia said...
How much vanilla extract is needed for each filling mixture? Thank you for your time.
On December 05, 2020 at 03:36 pm, carol kocsis said...
Why do the poppy seed or nut rolls split and filling comes out?
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