Poppy Seed Roll
The poppy seed roll combines a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed.
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Makes: 1 loaf
For the dough
  • 350 g (12 oz) white bread flour
  • 120 g (4 fl oz) lukewarm milk
  • 1 egg, lightly beaten
  • 50 g (1½ oz) butter, melted
  • 2 tbsp sugar
  • 2 tsp dried yeast
  • ½ tsp salt
For the filling
  • 100 g (3½ oz) poppy seeds
  • 75 g (2½ oz) raisins
  • 75 g (2½ oz) sugar
  • 50 g (2 oz) butter
  • 50 g (2 oz) ground almonds
  • 50 g (2 oz) mixed or candied peel
  • ½ tsp cinnamon
For the icing
  • 120 g (4 oz) icing (confectioner's) sugar
  • 1 tbsp lemon juice
  • 1-2 tsp water
  • Flaked almonds
  1. Add the sugar and yeast to the bowl. Mix well and leave to stand for 10 minutes.
  2. Put the flour and salt in a large bowl. Mix well. Make a well in the centre and add the butter, egg and milk/yeast/sugar. Mix well to a smooth dough.
  3. Knead the dough for 10 minutes.
  4. Place the dough in a lightly-greased bowl, cover and leave in a warm place until the dough has doubled in size.
  5. Meanwhile, prepare the filling: Put the poppy seeds in a bowl and pour on plenty of boiling water. Leave to cool, then drain the poppy seeds through a fine sieve.
  6. Melt the butter in a pan and cook the poppy seeds over a medium-low heat for 2 minutes with stirring.
  7. Remove from the heat and add the remaining filling ingredients. Mix well then put to one side to cool.
  8. Once the dough has risen turn it out onto a surface, knock it back and knead gently for 2-3 minutes.
  9. Roll the dough out to 35 cm x 25 cm (14" x 10"). Spread on the filling leaving a 1 cm (½") border around the edges.
  10. Roll the dough over from the long side and pinch the edges together. Pinch the ends together and tuck under the loaf.
  11. Transfer the loaf to a lightly-greased baking tray, ensuring the seam is on the bottom. Place in a large plastic bag or cover with oiled film and leave in a warm place for 30-45 minutes to prove.
  12. Bake at 170°C/340°F fan oven, 190°C/375°F conventional oven for around 30 minutes or until the loaf is golden brown.
  13. Remove to a wire rack and allow to cool.
  14. When the loaf has cooled, prepare the icing by mixing together the icing sugar and lemon juice in a pan. Add 1 or two tablespoons of water as required to achieve a sluggishly-flowing paste.
  15. Heat gently until the icing can be poured, then drizzle over the loaf. Finish off with some flaked almonds.
A common alternative to the poppy seed filling is a walnut filling made of a paste of ground walnuts, milk, butter, sugar, and raisins, often with additional flavourings such as coffee or orange zest.

If your roll is too long to fit on your baking sheet simple bend it round; the result is called a patkó (Hungarian for horseshoe).