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4.7 from 10 votes

Polish Poppy Seed Roll

Polish Poppy Seed Roll - a traditional poppy seed roll recipe that will result in the best and most delicious poppy seed roll ever!
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Polish
Servings: 12
Calories: 234
Author: Joanna Cismaru



  • 2 1/4 cup all purpose flour
  • 2 tsp active dry yeast
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 2/3 cup milk , heated to 110 F
  • 2 tbsp vegetable oil
  • 1 egg
  • 1 egg beaten (for egg wash)

Poppy Seed Filling

  • 1 cup poppy seeds
  • 1/3 cup boiling water
  • 1/4 cup ground almonds
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • zest of 1/2 a lemon
  • zest of 1/2 an orange


  • Using a spice grinder, grind the poppy seeds slowly, about 2 tbsp at a time and 10 seconds for each portion. Scoop out any that stick to the bottom of the grinder as you go. Add the poppy seeds to a medium size bowl and add the boiling water, and the rest of the poppy seed filling ingredients, stir and set aside.
  • Add the flour, yeast, sugar and salt to the bowl of your mixer. Stir in milk, oil and egg. Beat for a couple minutes and if the dough is too sticky, add more flour and beat using the dough attachment until it forms into a ball and the sides of the bowl are clean.
  • Cover the dough with plastic wrap and let it sit and rise in a warm place for about 30 minutes. Line a baking sheet with parchment paper.
  • Roll the dough into a 14 by 16 rectangular shape. Spread the filling almost to the edges, and roll starting at the 14 inch end. Seal the edges and pinch and tuck the ends under. Place on prepared baking sheet and let it rise in a warm spot until it doubles in size, should take about an hour. A few minutes before ready for baking, preheat oven to 350 F degrees.
  • Brush with egg wash and sprinkle with some sugar or poppy seeds if preferred. Bake for about 35 minutes or until golden brown and fully baked inside.


Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 80g | Calories: 234kcal | Carbohydrates: 31.47g | Protein: 6.6g | Fat: 9.56g | Saturated Fat: 2.98g | Polyunsaturated Fat: 3.897g | Monounsaturated Fat: 2.015g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 117mg | Potassium: 163mg | Fiber: 3.5g | Sugar: 9.7g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 200mg | Iron: 2.5mg