← All recipes

🍽️ Classic Poppy Seed Roll

351 kcal · 30 min · 4 servings

Ingredients

• 42 g fresh yeast (1 cube)
• 400 ml lukewarm milk (3.5% fat)
• 500 g spelt flour Type 1050
• 120 g whole cane sugar
• 1 pinch salt
• 1 egg
• 75 g soft butter
• 250 g poppy seeds (ground)
• 100 g raisins
• 30 ml apple juice
• 30 g spelt semolina
• 1 tsp lemon zest
• 20 g walnuts
• 2 tbsp apricot jam
• 40 g sliced almonds

Instructions

1. 1. Pour 200 milliliters of lukewarm milk into a small bowl.
2. 2. Dissolve the yeast in the milk.
3. 3. Add 50 grams of whole cane sugar, a pinch of salt, one egg, soft butter, and the flour to the milk-yeast mixture.
4. 4. Knead the dough well using the dough hooks of an electric hand mixer.
5. 5. Cover the bowl.
6. 6. Let the dough rise in a warm place for about 1 hour.
7. 7. Soak the raisins in apple juice.
8. 8. Mix the poppy seeds and semolina in a bowl.
9. 9. Bring the remaining milk to a boil.
10. 10. Pour the boiling milk over the poppy seed and semolina mixture.
11. 11. Stir in the soaked raisins, the remaining whole cane sugar, the lemon zest, and the walnuts.
12. 12. Let the filling swell for about 15 minutes.
13. 13. Knead the yeast dough once more briefly.
14. 14. Dust a work surface with flour.
15. 15. Roll the dough out into a rectangle of approximately 30 by 35 centimeters.
16. 16. Spread the filling over the dough.
17. 17. Leave a 2-centimeter border free around the filling.
18. 18. Roll the dough up from the long side.
19. 19. Line a baking sheet with baking paper.
20. 20. Place the roll seam-side down on the baking sheet.
21. 21. Let the roll rise for about 20 minutes.
22. 22. Preheat the oven to 180 degrees Celsius (convection: 160 degrees Celsius; gas: level 2 to 3).
23. 23. Bake the roll for about 45 minutes until golden brown.
24. 24. Warm the apricot jam.
25. 25. Brush the finished poppy seed roll with the warmed jam.
26. 26. Sprinkle the roll with sliced almonds.

Nutrition per serving

• kcal: 351
• Protein: 12 g · Fett/Fat: 16 g · Carbs: 41 g