Russia: Poppy Seed Roll

Russian Poppy Seed Roll

Russia: Poppy Seed Roll

It’s been over a week since I’ve posted anything on the blog.  I was visiting my parents in Florida, enjoying some sunshine and R&R.  It was beyond fabulous to escape our brutal Minnesota winter.  I almost didn’t come back!  Now that I’m back in action, I figured I should tackle Russian food in honor of the Olympics being held in Sochi.  I’m definitely hoping my dishes aren’t another #sochifail like so many other things that are going wrong over there right now.

I’ve always loved anything with poppy seed filling, so when I was researching Russian foods this definitely stood out.   This traditional Poppy Seed Roll is a typical treat around the holidays in many Russian families.  I figured my family would enjoy it too – but while spreading the poppy seed filling on the dough, my son Nick said it looked pretty gross.  I have to admit, he’s right.  Poppy seeds taste much better than they look.

Russia: Poppy Seed Roll
  • Dough:
  • 2 packages active dry yeast
  • 2 Tbsp. sugar
  • 1½ C. warm milk
  • 4 C. all-purpose flour
  • 7 Tbsp. butter, melted
  • ½ tsp. salt
  • Filling:
  • 2 Tbsp. honey
  • 1 egg yolk plus 1 Tbsp. water for egg wash to finish the roll
  • 1 can (12.5 oz.) poppy seed cake and pastry filling
  1. In a bowl, mix warm milk, yeast, and sugar. Set aside for ten minutes until yeast bubbles. Add flour, butter, and salt. Mix with a dough hook (or knead by hand). Cover dough and set in a warm spot to rise for 30 minutes. Dough recipe makes TWO rolls.
  2. Preheat oven to 350 degrees. Roll dough into a 12" rectangle. Spread with honey, then poppy seed filling. Roll up lengthwise and connect the ends to make a wreath shape. With a knife, create slits in the dough. Brush with egg yolk and water. Bake for 20-25 minutes.


IMG_4174IMG_4180 IMG_4182russian poppy seed roll

russian poppy seed roll


Thanks, Melangery!

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