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Loading...A tender yeasted sweet bread swirled with a rich filling of ground poppy seeds, honey, golden raisins, and toasted walnuts. This beloved Slavic pastry is sliced into pinwheels and finished with a light lemon glaze for festive tables and tea time.
Prep Time30 mins
Cook Time40 mins
Total Time70 mins
Servings10
Yield1 rolled loaf (10 slices)
Nutrition Facts
Per serving (estimated)
- 365 kcalCalories
- 15 gFat
- 5 gSaturated Fat
- 50 gCarbs
- 3 gFiber
- 20 gSugar
- 8 gProtein
- 140 mgSodium
- 220 mgPotassium
- 115 mgCalcium
- 3 mgIron
- 1 mgVitamin C
- 240 mcgVitamin A
Ingredients
For the dough
- 3 1/2 cups (440 g) all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 3/4 cup warm whole milk (110°F)
- 1/3 cup (65 g) granulated sugar
- 1/3 cup (75 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract
For the poppy seed filling
- 1 1/2 cups (200 g) poppy seeds
- 1/2 cup whole milk
- 1/2 cup (100 g) granulated sugar
- 2 tbsp honey
- 1/3 cup (35 g) finely ground walnuts
- 1/4 cup (40 g) golden raisins, chopped
- 1 tbsp lemon zest
- 1/2 tsp ground cinnamon
For the lemon glaze
- 3/4 cup (90 g) powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1 tbsp milk, as needed
Directions
- Bloom the yeast by stirring it into the warm milk with a pinch of sugar; let stand 8 to 10 minutes until foamy. In a large bowl, whisk melted butter, eggs, sugar, salt, vanilla, and the bloomed yeast mixture.
- Add 3 cups of flour and stir to form a shaggy dough, then gradually work in the remaining flour. Turn out onto a lightly floured surface and knead 8 to 10 minutes until smooth, soft, and slightly tacky. Place in an oiled bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
- While the dough rises, prepare the filling: place the poppy seeds in a spice grinder or blender and pulse until coarsely ground (do not turn them into a paste). Combine the ground poppy seeds, milk, sugar, honey, cinnamon, and lemon zest in a small saucepan.
- Cook the poppy mixture over medium-low heat, stirring constantly, for 6 to 8 minutes until thick and creamy. Stir in the ground walnuts and chopped raisins, then transfer to a bowl and cool completely to room temperature.
- Punch down the dough and roll it on a lightly floured sheet of parchment into a 12 by 16 inch rectangle. Spread the cooled poppy seed filling evenly over the surface, leaving a 1/2 inch border along the long edge.
- Starting from the long side closest to you, roll the dough tightly into a log. Pinch the seam and ends to seal, then place seam-side down on a parchment-lined baking sheet. Cover loosely and let rise 30 to 40 minutes until puffy.
- Preheat the oven to 350°F (175°C). Brush the roll gently with a little milk or beaten egg for a glossy finish, then bake 35 to 40 minutes until deeply golden and hollow-sounding when tapped. If the top browns too quickly, tent loosely with foil.
- Cool the roll on the pan for 15 minutes, then transfer to a wire rack to cool completely. Whisk the powdered sugar, lemon juice, vanilla, and milk until pourable, then drizzle over the cooled loaf.
- Let the glaze set for 10 minutes before slicing into thick rounds with a serrated knife. Serve at room temperature with tea or coffee.
Cook’s Notes
- Grind the poppy seeds just until coarsely broken; over-processing releases their oils and turns them into a bitter paste that can stain hands and boards.
- For a softer, enriched crumb, brush the baked loaf with melted butter while still warm, then cool before glazing.
- Toast the walnuts in a dry skillet for 3 to 4 minutes before grinding to deepen their flavor against the sweet poppy filling.
- To slice cleanly, use a long serrated knife and wipe the blade between cuts; chilling the roll briefly helps the filling set.
- The dough can be made the night before; after the first rise, punch down, refrigerate covered, and shape in the morning for a slower, more developed flavor.
