Best 7 Poppy Seed And Raisin Roll Recipes

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OLD WORLD POPPY SEED ROLL



Old World Poppy Seed Roll image

Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.

Provided by Linda

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 16

Number Of Ingredients 12

½ pound poppy seeds
¾ cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
½ cup hot milk
1 (.25 ounce) package active dry yeast
½ cup warm water (100 degrees F/38 degrees C)
2 tablespoons white sugar
2 cups all-purpose flour, or more if needed
½ teaspoon salt
¼ cup butter
1 egg, separated - white reserved

Steps:

  • Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
  • Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
  • Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
  • Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
  • Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
  • Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
  • Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
  • Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
  • Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
  • Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
  • Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g

RUSSIAN POPPY SEED ROLL



Russian Poppy Seed Roll image

This classic Russian yeast bread is filled with a sweet poppy seed filling with honey, raisins, and nuts. Simply delicious

Provided by Anonymous

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 16

Number Of Ingredients 20

1 cup warm milk
2 (.25 ounce) packages active dry yeast
1 teaspoon white sugar
½ cup white sugar
½ teaspoon lemon zest
2 eggs
2 egg yolks
¼ teaspoon salt
6 cups all-purpose flour
7 tablespoons unsalted butter, melted
2 cups poppy seeds
1 cup milk, or as needed
½ cup raisins
2 egg whites
¼ cup honey
¼ cup white sugar
¼ cup chopped walnuts
3 ½ tablespoons unsalted butter, softened
1 egg
1 tablespoon water

Steps:

  • Combine warm milk, yeast, and 1 teaspoon sugar in a large bowl; stir well. Let stand until yeast softens and begins to form a bubbly foam, about 5 minutes.
  • Stir 1/2 cup sugar and lemon zest into the yeast mixture. Whisk in 2 eggs and egg yolks, 1 at time, mixing well after each addition. Add salt. Stir in flour gradually. Add melted butter and blend well. Knead dough until glossy and elastic, about 10 minutes. Form into a ball and place in a large, lightly-oiled bowl and turn to coat. Cover with a clean towel and let rise in a warm place until doubled in volume, about 1 hour.
  • Place poppy seeds in a small pot and cover with 1 cup milk or more as needed. Bring to a simmer over medium heat. Remove from heat and let sit, 15 to 20 minutes. Drain milk. Pulse poppy seeds in a food processor, or leave them as is. Add raisins, egg whites, honey, 1/4 cup sugar, walnuts, and 3 1/2 tablespoons butter to poppy seeds and stir to combine for the filling.
  • Punch down dough, turn out onto a lightly floured surface, and knead briefly. Divide dough in half and roll one portion into a 10-inch sheet. Cover with 1/2 the filling, leaving a 1/4- to 1/2-inch edge. Roll up into a log. Repeat with the second half.
  • Arrange both rolls onto a greased baking sheet. Cover with a kitchen towel and let rise until doubled in volume, about 30 minutes more.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk remaining egg with 1 tablespoon water; brush mixture over tops of rolls.
  • Bake rolls in the preheated oven until golden, 20 to 25 minutes.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 60 g, Cholesterol 83 mg, Fat 18.9 g, Fiber 3.5 g, Protein 11.7 g, SaturatedFat 6.7 g, Sodium 76.7 mg, Sugar 21.1 g

NUT AND POPPY SEED ROLLS



Nut and Poppy Seed Rolls image

My grandmother always made Nut and Poppyseed Roll, a Hungarian family favorite, as a treat for Christmas. It tastes extra delicious with a cup of coffee on Christmas morning as you sit by the Christmas tree. -Carrie J. Gamble, Doylestown, Pennsylvania

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (14 slices each).

Number Of Ingredients 23

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1 cup sour cream
1/2 cup sugar
1/2 cup butter, melted
2 large eggs
1 teaspoon salt
6 cups all-purpose flour
NUT FILLING:
1 cup ground pecans
1/2 cup sugar
1/2 cup chopped dates
1/2 cup 2% milk
1 teaspoon salt
1 large egg white
POPPY SEED FILLING:
1 can (12-1/2 ounces) poppy seed cake and pastry filling
1/4 cup chopped raisins
1/4 cup chopped walnuts
ICING:
2 cups confectioners' sugar
2 to 3 tablespoons water

Steps:

  • In a large bowl, dissolve yeast in warm water. Add milk, sour cream, sugar, butter, eggs, salt and 3 cups flour. Beat until smooth. Beat in remaining flour until mixture forms a soft dough. Transfer to a greased bowl, turning once the grease the top; cover and refrigerate overnight., Divide dough in half. Roll each portion into a 14x12-in. rectangle. For nut filling, in a small bowl, combine pecans, sugar, dates, milk and salt. In another bowl, beat egg white until stiff peaks form; fold into pecan mixture. Spread over 1 portion. Spread poppy seed filling over remaining dough; sprinkle with raisins and walnuts. Roll up each jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on parchment-lined baking sheets. Let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar and enough water to achieve desired consistency; drizzle over breads.

Nutrition Facts : Calories 290 calories, Fat 9g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 298mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.

POPPY SEED AND RAISIN ROLL



Poppy Seed and Raisin Roll image

My hubby's mother used to make this frequently, for holidays and other special occasions. Prep time includes rising times.

Provided by Dee514

Categories     Breads

Time 3h40m

Yield 4 Rolls

Number Of Ingredients 17

2 cups milk, warmed to 105 to 115 degrees f
1 ounce household yeast (1/2 cake)
2 tablespoons sugar
4 egg yolks
7 -8 cups flour
1 cup sugar
1/2 lb margarine
1/2 teaspoon salt
2 eggs, plus
2 tablespoons milk, beaten well
8 ounces poppy seeds, crushed (or whirled in a blender)
2 tablespoons margarine
3/4-1 cup unsifted confectioners' sugar
6 tablespoons honey
2 teaspoons grated lemon zest
1 cup dark seedless raisins
2 egg whites, stiffly beaten

Steps:

  • Poppyseed Filling: Melt margarine in a skillet, add ground poppyseeds and cook, stirring, for about 4-6 minutes over medium heat.
  • Stir in confectioner's sugar, honey, lemon peel and raisins.
  • Mix well.
  • Fold into stiffly beaten egg whites.
  • Dough: In a large bowl, crumble yeast into lukewarm milk.
  • Add sugar and egg yolks, mix with a beater until well blended and set mixture aside for 1 hour.
  • In another large bowl, combine 7 cups flour, 1 cup sugar, 1/2 pound margarine and 1/2 teaspoon salt; mixing together as you would for pie crust.
  • Add egg mixture, working dough until it comes away from the sides of the bowl.
  • Grease dough and cover with a towel to rise in a warm draft free place until doubled.
  • Divide dough into 4 pieces.
  • On a lightly floured board, roll each piece of dough into a rectangle about 1/4 inch thick.
  • Spread filling to desired thickness on each dough rectangle, leaving about 1/4 inch of dough along the edge uncovered by filling.
  • Roll dough up, like you would for a jelly roll.
  • Pinch along the edge to seal.
  • Place rolls (seam side down) on greased cookie sheet.
  • Brush each roll with egg wash*.
  • Cut several small slits across top of each roll.
  • Cover with plastic wrap and let rise about 20 minutes.
  • Place rolls in preheated 350°F oven and bake for 35-45 minutes or until done.
  • Carefully remove rolls to wire rack to cool.

NUT ROLL AND POPPY SEED ROLL



Nut Roll and Poppy Seed Roll image

Provided by Food Network

Categories     dessert

Time 9h15m

Number Of Ingredients 20

4 cups flour
1 cake yeast (1- ounce)
1 cup butter
3 egg yolks
1/2 cup sour cream
1 teaspoon vanilla
1/2 teaspoons salt
Powdered sugar, for rolling
Poppyseed Filling, recipe follows
Walnut Filling, recipe follows
1 pound poppy seeds
2 cups milk
1 1/2 cups sugar
1/2 stick butter
1 cup raisins
1 pound ground walnuts
1 tablespoon melted butter
1 cup sugar
3 teaspoon milk
1 teaspoon vanilla

Steps:

  • Put flour in bowl and crumble yeast into flour. Cut in butter as for pie crust. Mix yolks and sour cream, vanilla (yeast in water if dry is used), and salt. Mix well with flour mixture well. Divide into 4 (6 for smaller rolls) parts and refrigerate in plastic wrap overnight.
  • Roll out one piece of dough into rectangle on powdered sugar. Spread 1/2 of one type of filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Brush with beaten egg and bake on greased sheets in a preheated 350-degree F oven for 45 minutes.
  • Combine all ingredients in a saucepan. Simmer for 30 minutes. Let cool entirely before using as a filling.
  • Mix all ingredients together.

UKRAINIAN POPPY SEED ROLL



Ukrainian Poppy Seed Roll image

Make and share this Ukrainian Poppy Seed Roll recipe from Food.com.

Provided by Olha7397

Categories     Yeast Breads

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 18

1/2 cup warm water
1 teaspoon sugar
1 package yeast
3 2/3 cups all-purpose flour or 3 2/3 cups unbleached flour, in a large bowl make a well in the middle of flour,add dissolved yeast in well,add around yeast in t
1/2 cup sugar
6 tablespoons soft butter
1 beaten egg
peel of 1 lemon, grated
2/3 cup warm milk
2 1/3 cups ground poppy seeds (Grind in a coffee grinder, or through finest blade of food chopper, I buy ground poppy seeds at a Ge)
1 cup hot boiling milk (or boiled light cream)
6 tablespoons butter
2/3 cup sugar
1/2 teaspoon almond flavoring
3/4 cup golden raisin (you may use chopped up prunes)
2/3 cup chopped almonds or 2/3 cup walnuts (optional)
1 egg
1/3 cup breadcrumbs

Steps:

  • THE NIGHT BEFORE: Scald with boiling water 2 1/3 cups poppies. I do this about three times. I put the poppies in a large bowl add boiling water and swish them poppies. Wait until the poppies have settled and then pour off the water.
  • After the third wash let the poppies stand in hot water for 1 hour.
  • Drain poppies through a cheesecloth covered net sieve.
  • Air dry in the sieve, preferably overnight.
  • FOR THE DOUGH: MIX and KNEAD for about 10 minutes addin more flour if necessary.
  • This is a soft dough.
  • Let rise in a greased bowl, covered, for about 45 minutes, till doubled in bulk.
  • Punch down and divide into two parts.
  • Roll each into rectangle.
  • Spread with Poppy Seed Filling all over the rectangle.
  • Roll up each rectangle from the long end like a jelly roll.
  • Pinch seams to make edges secure.
  • Place on greased baking sheet.
  • Cover, let rise until doubled, about 45 minutes, brush with egg wash or cream.
  • (I use evaporated milk to brush tops) I like to slash tops lightly about 1/4 inch deep and 2 inches apart all the way up the roll.
  • BAKE: preheated oven 350 degree F.
  • for about 45 to 50 minutes or until done and brown on top.
  • POPPY SEED FILLING: Stir HOT milk into poppy seeds, add the rest of the ingredients in order. Sometimes I add liquid honey for more sweetness. Add to taste.
  • Stir until cool.
  • When cool fill rolls.

Nutrition Facts : Calories 584.5, Fat 30.5, SaturatedFat 10.1, Cholesterol 70.5, Sodium 166.1, Carbohydrate 68.2, Fiber 5.3, Sugar 29.6, Protein 13.8

POPPY SEED KOLACHES



Poppy Seed Kolaches image

Preparing and sharing recipes I made as a boy are what keep me young at heart. And since I'm retired, I have plenty of time to bake treats like this for our children, grandchildren and great-grandchildren.-Carl & Isobel Wanasek, Rogers, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 22

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup butter, melted
1 cup whole milk
1 large egg plus 2 large egg yolks
1/4 cup sugar
3/4 teaspoon salt
1/4 teaspoon ground mace
1/4 teaspoon grated lemon zest
3 to 3-1/2 cups all-purpose flour
Additional melted butter
POPPY SEED FILLING:
3/4 cup poppy seeds
1/2 cup water
1/2 cup whole milk
1/4 cup raisins
1/2 cup sugar
2 teaspoons butter
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup graham cracker crumbs
Confectioners' sugar glaze, optional

Steps:

  • In a bowl, dissolve yeast in water. Add the next seven ingredients and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into walnut-size balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets; brush with butter. Cover and let rise until doubled, about 30 minutes. , Meanwhile, in a saucepan, bring poppy seeds and water to a boil; boil 1 minute or until thickened. Add milk and raisins; simmer for 10 minutes. Add sugar, butter, vanilla and cinnamon; simmer for 5 minutes. Remove from the heat; stir in the graham cracker crumbs. , Make a depression, about 1-1/2 in. in diameter, in the center of each roll; fill with 2 teaspoons of filling. Bake at 400° for 7-10 minutes or until golden brown. Cool on wire racks. Drizzle with glaze if desired.

Nutrition Facts : Calories 111 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 89mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • For a sweeter filling, use golden raisins instead of regular raisins.
  • If you don't have any lemon zest, you can substitute orange zest or grated apple.
  • To make sure the rolls are cooked through, insert a toothpick into the center of one of the rolls. If it comes out clean, the rolls are done.
  • If you don't have any poppy seeds, you can substitute other seeds, such as chia seeds, flax seeds, or sunflower seeds.
  • For a more decadent roll, brush the tops with melted butter before baking.

Conclusion:

Poppy seed and raisin rolls are a delicious and easy-to-make treat that are perfect for any occasion. With their sweet filling and soft, fluffy dough, these rolls are sure to be a hit with everyone who tries them. So next time you're looking for a new recipe to try, give these poppy seed and raisin rolls a try. You won't be disappointed!

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