Ukrainian Poppy Seed Roll

"This is the lightest dough and the best tasting filling you have ever tasted."
photo by deanna03_ photo by deanna03_
photo by deanna03_
Ready In:
1hr 30mins



  • 12 cup warm water
  • 1 teaspoon sugar
  • 1 package yeast
  • SIFT

  • 3 23 cups all-purpose flour or 3 2/3 cups unbleached flour, in a large bowl make a well in the middle of flour,add dissolved yeast in well,add around yeast in t
  • 12 cup sugar
  • 6 tablespoons soft butter
  • 1 beaten egg
  • peel of 1 lemon, grated
  • 23 cup warm milk

  • 2 13 cups ground poppy seeds (Grind in a coffee grinder, or through finest blade of food chopper, I buy ground poppy seeds at a Ge)
  • 1 cup hot boiling milk (or boiled light cream)
  • 6 tablespoons butter
  • 23 cup sugar
  • 12 teaspoon almond flavoring
  • 34 cup golden raisin (you may use chopped up prunes)
  • 23 cup chopped almonds or 2/3 cup walnuts (optional)
  • 1 egg
  • 13 cup breadcrumbs


  • THE NIGHT BEFORE: Scald with boiling water 2 1/3 cups poppies. I do this about three times. I put the poppies in a large bowl add boiling water and swish them poppies. Wait until the poppies have settled and then pour off the water.
  • After the third wash let the poppies stand in hot water for 1 hour.
  • Drain poppies through a cheesecloth covered net sieve.
  • Air dry in the sieve, preferably overnight.
  • FOR THE DOUGH: MIX and KNEAD for about 10 minutes addin more flour if necessary.
  • This is a soft dough.
  • Let rise in a greased bowl, covered, for about 45 minutes, till doubled in bulk.
  • Punch down and divide into two parts.
  • Roll each into rectangle.
  • Spread with Poppy Seed Filling all over the rectangle.
  • Roll up each rectangle from the long end like a jelly roll.
  • Pinch seams to make edges secure.
  • Place on greased baking sheet.
  • Cover, let rise until doubled, about 45 minutes, brush with egg wash or cream.
  • (I use evaporated milk to brush tops) I like to slash tops lightly about 1/4 inch deep and 2 inches apart all the way up the roll.
  • BAKE: preheated oven 350 degree F.
  • for about 45 to 50 minutes or until done and brown on top.
  • POPPY SEED FILLING: Stir HOT milk into poppy seeds, add the rest of the ingredients in order. Sometimes I add liquid honey for more sweetness. Add to taste.
  • Stir until cool.
  • When cool fill rolls.

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  1. This recipe makes the best sweet bread! It's tender, fluffy and tastes wonderful. I had intended to follow the recipe exactly, but only realized I had forgotten the lemon zest when the shaped bread was rising. The bread is still fantastic, and I'm trying to figure out where this recipe goes right - I used bread flour, didn't need any extra, the dough was soft, but I could knead it, and after kneading it was less sticky, so I could shape it. I did sift the flour, and if that's what does it, I'll sift all my flour when I make bread. At least I'll give it a try. It's hard to belive a bread with only 1 egg in it is so good. This was my first experience with poppy seed filling, and I do think it may take some getting used to. I think it came out the way it should have, though I was surprised at how much of it there was. It was interesting. Thank you for another lovely recipe.



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