Poppy Seed and Raisin Roll

READY IN: 3hrs 40mins
YIELD: 4 Rolls


  • Dough
  • 2
    cups milk, warmed to 105 to 115 degrees f
  • 1
    ounce household yeast (1/2 cake)
  • 2
    tablespoons sugar
  • 4
    egg yolks
  • 7 -8
    cups flour
  • 1
    cup sugar
  • 12
  • 12
    teaspoon salt
  • Egg Wash for brushing rolls
  • 2
    eggs, plus
  • 2
    tablespoons milk, beaten well
  • Poppyseed Filling
  • 8
    ounces poppy seeds, crushed (or whirled in a blender)
  • 2
    tablespoons margarine
  • 34 - 1
    cup unsifted confectioners' sugar
  • 6
    tablespoons honey
  • 2
    teaspoons grated lemon zest
  • 1
    cup dark seedless raisins
  • 2
    egg whites, stiffly beaten


  • Poppyseed Filling: Melt margarine in a skillet, add ground poppyseeds and cook, stirring, for about 4-6 minutes over medium heat.
  • Stir in confectioner's sugar, honey, lemon peel and raisins.
  • Mix well.
  • Fold into stiffly beaten egg whites.
  • Dough: In a large bowl, crumble yeast into lukewarm milk.
  • Add sugar and egg yolks, mix with a beater until well blended and set mixture aside for 1 hour.
  • In another large bowl, combine 7 cups flour, 1 cup sugar, 1/2 pound margarine and 1/2 teaspoon salt; mixing together as you would for pie crust.
  • Add egg mixture, working dough until it comes away from the sides of the bowl.
  • Grease dough and cover with a towel to rise in a warm draft free place until doubled.
  • Divide dough into 4 pieces.
  • On a lightly floured board, roll each piece of dough into a rectangle about 1/4 inch thick.
  • Spread filling to desired thickness on each dough rectangle, leaving about 1/4 inch of dough along the edge uncovered by filling.
  • Roll dough up, like you would for a jelly roll.
  • Pinch along the edge to seal.
  • Place rolls (seam side down) on greased cookie sheet.
  • Brush each roll with egg wash*.
  • Cut several small slits across top of each roll.
  • Cover with plastic wrap and let rise about 20 minutes.
  • Place rolls in preheated 350°F oven and bake for 35-45 minutes or until done.
  • Carefully remove rolls to wire rack to cool.