Poppy Seed Strudel / Roll (Kolach Od Maka)

"European sweet treat. Dough rising time is included in preparation time."
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Ready In:
2hrs 30mins
2 Strudels/rolls




  • In 1 cup of milk that is about 130 degrees F, whisk in 4 Tbls of sugar and 1 package of rapid rise yeast. Set aside in a warm place, covered for a few minutes.
  • Add only 3 cups of flour first.
  • Mix in 1 tsp of baking powder, 3 Tbls sugar and 3 Tbls oil.
  • Add the final cup of flour, if needed. If too much, add the 1-2 Tbls water. Work the dough so that it doesn't stick to the bowl.
  • Allow dough to rest again, covered, in a warm place for at least one hour, or until doubled in size.
  • Preheat oven to 350 degrees.
  • Divide dough in half. Roll out into a rectangle. Spread 1 can of the poppy seed filling to within one inch of the edges.
  • Roll the dough, from the longer side. Transfer to an greased baking pan, seam side down.
  • Beat one egg white and brush on to top of strudel.
  • Bake 30 minutes or until golden brown.
  • Repeat steps with the other half of the dough and the other can of filling for the second strudel roll.
  • If desired, you may ice the strudel by beating powdered sugar, some room temperature butter and a splash of milk.

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  1. Natasa N.
    Good recipe. 1st time I made it I thought it was too sweet, so 2nd time around, I omitted all the sugar in the dough, except for about 1 tablespoon in the yeast so it could rise. The store bought poppy filling is so sweet, that all this extra sugar is not necessary. Overall I liked it


Born in the former Yugoslavia (Ponosna Licanka). Lived in Europe, America and Canada. Now I'm back in the Motor City. Married my first (and only) love in 2001, after initially dating in 1989. We have three wonderful, gorgeous boys together. DH is a handsome smarty pants, working for one of the big 3. Currently I am a student in the local university's Nursing Program. DH accepted a job in Shanghai, so we'll be living there for 3 years, starting summer 2009. ***Update: graduated nursing school, moved to Shanghai August 2009 & since January 2010, we have been living in Beijing, China.
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