Christmas poppy roll

Poppy roll

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If, like me, you like sweet desserts with poppy, you must make poppy roll this Christmas. In my home this poppy roll is a regular element of every Christmas season.

Poppy roll is prepared from yeast dough and creamy poppy filling. The top of the roll is covered with icing sugar and candied orange.

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Christmas poppy roll
Poppy roll

Ingredients for poppy roll.

Pastry dough:

  • 250 g all-purpose flour
  • 75 g margarine
  • 1 tablespoon sour cream
  • 25 g fresh yeast
  • a pinch of salt
  • 1 tablespoon of crystal sugar
  • 1 egg

Poppy filling:

  • 200 g poppy seeds
  • 2 eggs
  • 3 tablespoons of cake flour
  • 100 g caster sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of lemon zest
  • breadcrumbs for coating the tin
  • 1 tablespoon of margarine for greasing the tin
  • candied orange for decorating the roll


  • 2 tablespoons of lemon juice
  • 80 g caster sugar

How to make poppy roll.

Pastry dough: sift the flour into a bowl, add crushed yeast, salt, sugar and diced margarine (it should be at room temperature). Mix the dough with a mixer until all the ingredients start coming together. At that point, add the cream and the egg. Knead the dough, then set it aside to a warm place to rise. The dough should double in volume.

Poppy filling: blanch the poppy seeds (pour boiling water over the poppy and leave it for 10 minutes, then drain the water), grind it in a food processor and transfer it to a bowl. In a separate bowl, beat the eggs and sugar until fluffy. Add the poppy seeds, lemon zest, baking powder and cake flour to the beaten eggs.

Put the risen dough on the pastry board and roll it out thin enough to create a large square. Spread the poppy filling on the dough evenly. Leave the edges of the dough empty (about 5 centimetres) as the poppy filling will spread more during rolling. When the poppy filling is spread, roll the dough. Pierce the top of it with a fork, put into a baking tin and leave it in a warm place to rise. It should increase in size by half.

Put the risen roll into an oven preheated to 180 degrees Celsius for 40 minutes. Once baked, let the roll cool down completely.

Icing: put caster sugar and lemon juice into a bowl, then rub with a mixer for 10 minutes.

Cover the poppy roll with the icing and decorate with candied orange.

Christmas poppy roll
Popy roll with icing

Good to know when making poppy roll.

The baking tin I used was rectangular and measured 10 by 32 centimetres.

You can also add raisins or sliced walnuts to the poppy filling.

Do you like sweet rolls? If so, try our recipe for Bejgli.

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