Nutty Polish Poppy Seed Roll with Lemon Icing
A delightful Eastern European pastry, this roll combines rich poppy seed filling with crunchy nuts, enveloped in a soft sweet dough, all adorned with a tangy lemon icing.
Preparation
Get these tasks done before you start cooking.
Preparing the Dough
- 1
Mix dry ingredients
In a large bowl, mix flour, sugar, yeast, and salt.
- 2
Combine wet ingredients
Add warm milk, melted butter, and the egg; mix until combined.
- 3
Knead and rise
Knead the dough on a floured surface until smooth. Cover and let rise for 1 hour.
Preparing the Poppy Seed Filling
- 1
Grind poppy seeds
Ground the poppy seeds in a spice grinder until fine.
- 2
Cook filling
In a saucepan, combine poppy seeds, sugar, walnuts, raisins, and milk; cook over low heat until thickened.
- 3
Add vanilla and cool
Remove from heat and stir in vanilla extract. Let cool.
Tip: Important: Make sure the filling cools completely before spreading it onto the dough. Pro Tip: Adding lemon zest to the filling enhances the nutty flavors.
How to Make Nutty Polish Poppy Seed Roll with Lemon Icing
Total time: 4 h · Yields 12 servings
- 1
Roll & Fill
Roll out the dough into a rectangle, spread the filling, and roll up tightly.
- 2
Bake
Place roll seam side down on a baking sheet, brush with egg wash, and bake at 350°F (175°C) for 30 minutes.
- 3
Ice
Mix powdered sugar, lemon juice, and milk; drizzle over cooled roll.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store the roll in an airtight container at room temperature for up to 3 days.
Can I make this ahead?
Yes, the dough can be refrigerated overnight after the first rise, and then proceed as usual.
What if I don’t have a spice grinder for poppy seeds?
You can use pre-ground poppy seeds, found in many specialty stores.
Can I substitute the nuts?
Yes, you can use pecans or almonds instead of walnuts.
Is this recipe suitable for freezing?
Yes, freeze the baked roll wrapped tightly in plastic and foil; thaw at room temperature before icing.
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