Polish Poppy Seed Roll

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A tender yeast bread wrapped around a rich, buttery poppy seed filling studded with raisins, candied citrus peel, and a hint of honey. This traditional Polish bake is sliced into elegant pinwheels that reveal the dramatic dark spiral inside. It is the centerpiece of Christmas and Easter tables across Poland and beyond.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 7 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 22 gSugar
• 9 gProtein
• 125 mgSodium
• 220 mgPotassium
• 185 mgCalcium
• 3.2 mgIron
• 2 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 3 1/4 cups (400 g) all-purpose flour
• 1/2 cup (115 g) unsalted butter, melted
• 1/2 cup (120 ml) whole milk, warmed to 110°F
• 1/4 cup (50 g) granulated sugar
• 2 large eggs, room temperature
• 1 packet (7 g) active dry yeast
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest

For the poppy seed filling

• 2 cups (250 g) ground poppy seeds
• 1 cup (240 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (80 g) honey
• 4 tablespoons (55 g) unsalted butter
• 1/2 cup (80 g) raisins
• 1/3 cup (50 g) chopped candied orange peel
• 1 large egg white
• 1 teaspoon vanilla extract
• pinch of ground cinnamon

For assembly and glaze

• 1 large egg, beaten with 1 tablespoon water
• 2 tablespoons powdered sugar
• 1 tablespoon lemon juice

Directions

1. Activate the yeast by combining warm milk, 1 teaspoon of the sugar, and the yeast in a small bowl; let stand 8-10 minutes until foamy. In a large bowl, whisk eggs, remaining sugar, melted butter, vanilla, and lemon zest.
2. Stir the yeast mixture into the egg mixture, then add flour and salt. Mix to form a shaggy dough, then knead on a floured surface 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1 1/2 hours until doubled.
3. While dough rises, make the filling: in a saucepan combine milk, sugar, honey, and butter over medium heat until dissolved. Stir in poppy seeds and simmer 5 minutes until thickened, then fold in raisins, candied peel, cinnamon, and vanilla. Cool completely before stirring in the egg white.
4. Punch down the dough and roll into a 12×16 inch rectangle on parchment paper. Spread the cooled poppy filling evenly, leaving a 1-inch border along the long edges. Roll tightly from the long side, pinching the seam to seal.
5. Transfer roll seam-side down onto a parchment-lined baking sheet, tucking ends underneath to form a neat log. Cover loosely and proof 30 minutes until puffy. Preheat oven to 350°F (175°C).
6. Brush the roll with egg wash and bake 32-38 minutes until deep golden and hollow-sounding when tapped. Tent with foil after 20 minutes if the crust browns too quickly.
7. Cool on the pan 20 minutes, then whisk powdered sugar with lemon juice and brush over the top for a light glaze. Cool completely before slicing into 1-inch pinwheels to serve.

Cook’s Notes

• Grind poppy seeds yourself in batches through a coffee grinder for the freshest, most aromatic filling; pre-ground seeds lose their nutty flavor quickly.
• If the dough springs back while rolling, let it rest 5 minutes to relax the gluten, then continue shaping for a tighter spiral.
• Toast the raisins briefly in a dry pan before folding them in to deepen their flavor and prevent sogginess inside the filling.
• For a bakery-style shine, double the egg wash and apply twice: once before proofing and once just before baking.
• Wrap cooled rolls tightly in foil and freeze up to 2 months; thaw overnight in the refrigerator and reheat briefly in a 300°F oven to refresh.

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