This traditional Ukrainian poppy seed roll recipe is tender, moist, and fragrant. It's packed with poppy seed flavour, zest, and the soft, no knead dough is easy to make. It will take your taste buds to nostalgic teatimes with your grandma. You will want to make this poppy seed roll recipe again and again!
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Why you will LOVE this recipe:
- No knead dough: The dough is soft, buttery, and you don't need to knead it. Just mix it all together and let it rise.
- Poppy seed filling: It's packed with flavour, nuts, texture, and orange zest. It has all of the traditional Ukrainian poppy seed roll filling flavours.
- Traditional: It tastes almost as good as how your Ukrainian grandma made it (it'll never be better because I could never compete with your grandma).
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Tips for success
- Let the dough rise in a warm area. Let dough rise in a warm area. I usually turn my oven on the lowest temperature setting and turn it off in 30 seconds. Then place the dough in the oven. That way my oven temperature is around 30°C (85°F). Keep an eye on your dough if it rises faster than you think. As soon as it approximately doubles in size, continue with the next step.
- Mix the dough just until it comes together. Don't overmix. Once it rises, flatten and fold a few times to make sure that everything incorporates.
- Keep the poppy seed rolls wrapped or in an airtight container at room temperature for up to 3 days. Because this makes 2 large rolls, you can freeze the leftovers in an airtight bag or container for up to a month. If you freeze shortly after baking, the poppy seed rolls will taste just as fresh as if you just baked them.
Key ingredients
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Poppy seeds: Make sure they're not expired or rancid. They should smell sweet with only a subtle bitterness.
Yeast: I prefer active dry yeast but you can use instant yeast if you prefer.
Orange zest: You can substitute with grated lemon zest if you prefer. Orange zest gives it lots of fragrant flavour - similar to candied citrus peels.
Butter: Good quality real butter will give best results. You can use plant based butter for a dairy free option if you prefer (I've tried it and it's almost as good).
Raisins: A controversial ingredient but it adds natural sweetness, lots of texture and a touch of flavour. You can substitute with chopped prunes or leave it out.
Almonds: You can use your favourite chopped nut. Toast the nuts for extra flavour.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Prepare the filling
Step 1: Place ground poppy seeds in a large bowl and pour boiling water over top. Let them sit in the boiling water for 20 minutes, then drain through cheesecloth. Air dry in the cheesecloth by tying all the corners together and hanging it over a bowl. Leave overnight (ideally) or for at least 1 hour
Step 2: Combine poppy seeds, sugar, salt, and milk in a medium saucepan. Heat on low heat until mixture thickens.
Step 3: Add cold butter, almond extract, vanilla extract, grated orange zest, chopped raisins, almonds, and breadcrumbs. Stir until smooth. Add egg and stir. Set aside in refrigerator while working on the dough.
Prepare the dough
Step 1: Dissolve water, yeast, and 1 teaspoon sugar in a medium bowl. Stir and leave to foam on top for 5-10 minutes. If it doesn't foam, try using a different pack of yeast.
Step 2: Sift flour into a large bowl and make a well in the middle. Add yeast mixture and the rest of the ingredients into the well. Mix with a large spoon then transition to mixing with your hands. Stop mixing as soon as a soft dough forms. Let rise until doubled, 30-45 minutes (see notes for best way to let dough rise).
Step 3: Punch down the dough and mix to incorporate any uneven bits. Divide dough into two halves. Dump one half onto a lightly floured work surface. Sprinkle with flour and roll into a large, thin rectangle.
Step 4: Spread half the filling onto the rolled dough, leaving a 1" border all around. Roll the dough starting from the long edge. Pinch and tuck the ends under the roll. Quickly and carefully transfer onto large parchment lined baking sheet (use spatula to help if needed).
Step 5: Repeat with the second half of dough and filling. Transfer it next to the other roll on the baking sheet, leaving a few inches of space in between.
Step 6: Let rise for 20-30 minutes or until increased in size and puffy.
Step 7: Preheat oven to 180°C (350°F). Whisk eggs and milk until smooth. Brush on top of the rolls, covering all exposed surfaces. Lightly slash the top with a knife (optional), and sprinkle with extra poppy seeds.
Step 8: Bake in preheated oven for 45-50 minutes, checking every 5 minutes after 40 minutes. The top will be golden brown. Let cool in the pan, cut into slices and enjoy the Ukrainian poppy seed roll.
FAQ
This could be because of the types of ingredients. Add more breadcrumbs to thicken it some more.
Yes, store bought filling will work well in a pinch. Keep in mind that it will probably be more sweet and homemade tastes much better.
You can freeze them after baking and cooling. Cut in half or pieces, wrap tightly, and freeze for up to 2 months. Make sure to let it come to room temperature and/or gently heat to make it taste freshly baked.
Check out these other recipes:
Happy baking!
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Happy baking! xx
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments!
Share your creation on Instagram and tag @flouringkitchen
📖 Recipe
Ukrainian Poppyseed Roll
Equipment
Ingredients
Poppy seed filling
- 2 cups poppy seed coarsely ground in coffee grinder or food processor
- ⅔ cup sugar
- ¼ teaspoon sea salt
- 1 cup milk
- ⅓ cup cold butter cut into small cubes
- ½ teaspoon almond extract optional
- 1 teaspoon vanilla extract
- 1 orange zest, grated or grated lemon zest
- ¾ cup chopped raisins optional
- ⅔ cup chopped almonds or favourite chopped nut
- ⅓ cup breadcrumbs
- 1 egg
Dough
- ½ cup warm water (less than 131°F)
- 1 teaspoon granulated sugar
- 2 ¼ teaspoon active dry yeast 1 packet or 7g
- 3 ⅔ cup all purpose flour
- ½ cup granulated sugar
- ¼ teaspoon sea salt
- ⅓ cup unsalted butter softened
- 1 egg whisked with a fork
- ⅔ cup warm milk
- 1 orange zest, grated or grated lemon zest
- 1 teaspoon vanilla extract
Egg Wash
- 1 large egg
- 1 tablespoon milk
Instructions
Filling
- Recommended: This step removes the bitterness from poppy seeds but you can skip it to save time.Place ground poppy seeds in a large bowl and pour boiling water over top. Let them sit in the boiling water for 20 minutes, then drain through cheesecloth. Air dry in the cheesecloth by tying all the corners together and hanging it over a bowl. Leave overnight (ideally) or for at least 1 hour.2 cups poppy seed
- Combine poppy seeds, sugar, salt, and milk in a medium saucepan. Heat on low heat until mixture thickens.⅔ cup sugar, ¼ teaspoon sea salt, 1 cup milk
- Add cold butter, almond extract, vanilla extract, grated orange zest, chopped raisins, almonds, and breadcrumbs. Stir until smooth. Add egg and stir. Set aside in refrigerator while working on the dough.⅓ cup cold butter, ½ teaspoon almond extract, 1 teaspoon vanilla extract, 1 orange zest, grated, ¾ cup chopped raisins, ⅔ cup chopped almonds, ⅓ cup breadcrumbs, 1 egg
Dough
- Dissolve water, yeast, and 1 teaspoon sugar in a medium bowl. Stir and leave to foam on top for 5-10 minutes. If it doesn't foam, try using a different pack of yeast.½ cup warm water, 2 ¼ teaspoon active dry yeast, 1 teaspoon granulated sugar
- Sift the flour into a large bowl and make a well in the middle. Add yeast mixture and the rest of the ingredients into the well. Mix with a large spoon then transition to mixing with your hands. Stop mixing as soon as a soft dough forms. Let rise until doubled, 30-45 minutes (see notes for best way to let dough rise).3 ⅔ cup all purpose flour, ½ cup granulated sugar, ¼ teaspoon sea salt, ⅓ cup unsalted butter, 1 egg, ⅔ cup warm milk, 1 orange zest, grated, 1 teaspoon vanilla extract
- Punch down the dough and mix to incorporate any uneven bits. Cut dough into two pieces. Dump one half onto a lightly floured work surface. Sprinkle with flour and roll into a large, thin rectangle.
- Spread half the filling onto the rolled dough, leaving a 1" border all around. Roll the dough starting from the long edge. Pinch and tuck the ends under the roll. Quickly and carefully transfer onto large parchment lined baking sheet (use spatula to help if needed).
- Repeat with the second half of dough and filling. Transfer it next to the other roll on the baking sheet, leaving a few inches of space in between.
- Let rise for 20-30 minutes or until increased in size and puffy.
- Preheat oven to 180°C (350°F). Whisk eggs and milk until smooth. Brush on top of the rolls, covering all exposed surfaces. Lightly slash the top with a knife (optional), and sprinkle with extra poppy seeds.1 large egg, 1 tablespoon milk
- Bake in preheated oven for 45-50 minutes, checking every 5 minutes after 40 minutes. The top will be golden brown. Let cool in the pan, cut into slices and enjoy!
Video
Notes
Recipe adapted from Food.com
Sue
When you say 2 cups of poppyseeds, is it measured by a regular glass measuring cup? I’m asking because that’s normally how you measure liquids.
Mary
Yes, you can measure it with a regular glass measuring cup or a dry measuring cup (just make sure you fill it all the way up to the top)
Mike
Loved it! Moist inside with the right amount of poppyseeds. Easy to follow the recipe. Going to make it again soon!
Kay D
Gonna try this around the holidays!! That's when I get my bake on 😋