Best Poppy Seed Roll Recipes

OLD WORLD POPPY SEED ROLL

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.

POPPY SEED ROLL

Steps:

• In a saucepan, heat milk, butter, sugar and salt. Cool to lukewarm. Add 2 beaten eggs and the vanilla extract. Dissolve yeast in warm water. , In a large bowl, combine milk mixture, yeast mixture and enough flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough 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 and let rest for 5 minutes. Roll dough into a 12-in. x 18-in. rectangle. Spread with poppy seed filling and 1 cup nuts. Starting with the long side, roll up dough and pinch the edges to seal. , Place on a large greased baking sheet, seam side down. Curve slightly to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes. , Beat remaining egg with 1 teaspoon water; brush over top. Bake at 350° for about 30 minutes. Cool on wire rack. Glaze with confectioners' sugar icing and top with remaining nuts.

NUT ROLL AND POPPY SEED ROLL

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.

RUSSIAN POPPY SEED ROLL

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.

HUNGARIAN POPPY SEED ROLL (BEIGLI)

Steps:

• In a small bowl, mix together the yeast, water and sugar. Set aside.
• In a large bowl, mix the flour, salt and cold butter with a pastry cutter or by hand.
• Make a well in the center and add the egg yolks (save the whites!), sour cream, and yeast mixer. You will know that you yeast has "bloomed" properly if it has formed a frothy dome on top. This has 100% to due with the water temperature.
• Mix this together until it forms a dough ball.
• Remove dough from bowl and clean bowl. Grease clean bowl and place dough back inches Cover with a tea towel and put in a warm spot while making filling. I just toss it in the microwave or the oven and it rises just fine.
• To make the filling:.
• Place all the filling ingredients in a heavy bottom saucepan and heat to a boil over medium-low heat. Stir constantly. This takes about 20 minutes, but don't leave it because it will scorch.
• Pore into a clean bowl and put in the refrigerator until completely cool. I cheat by put it in the freezer and stirring it every 15 or so minutes.
• When the filling has cooled, divide risen dough into four balls.
• Roll them out on a lightly floured surface into 12"-15" squares. You can set them aside stacked on each other while you are filling them to save room.
• Spread them with a even layer of poppy seed filling about 1/2" from the edge. Roll them loosely into logs and place on cookie sheets.
• Let them sit for 20 minutes to rise a little.
• Preheat oven to 425F.
• Rolls with beaten egg white.
• Bake for 25-30 minutes.
• Cool on wire racks and slice into 1/2" slices.
• Enjoy!

MAKOWIEC (POPPY SEED CAKE/ROLL)

Steps:

• For the dough: Mix together yeast, sugar, and salt in a large bowl.
• Pour in milk, stir until dissolved.
• Whisk in 1 cup of flour, cover, and let rise in a warm place until doubled, about 15 minutes.
• Stir in egg, egg yolk, and vanilla extract.
• Knead remaining 2 cups flour and butter into yeast mixture, adding each alternately a little at a time.
• Kneed until smooth and elastic, about 15 minutes.
• Place dough in a large bowl, cover, and let rise until doubled, about 1 hour.
• For the filling: Simmer poppy seeds in a medium pot full of water until soft, about 40 minutes.
• Drain and puree in a food processor, about 4 minutes.
• Return poppy seed puree to same saucepan.
• Add sugar, butter, raisins, almonds, vanilla extract, and honey.
• Cook, stirring, over medium-low heat for 15 minutes.
• Set aside to cool.
• To Cook: Preheat oven to 350*F.
• Roll out dough to a 16" x 12" rectangle.
• Whisk egg white in a bowl into stiff peaks, fold into the poppy seed filling.
• Spread over dough, leaving a 1" border all around.
• Fold dough lengthwise in thirds to form a long log.
• Pinch ends to seal.
• Place cake on nonstick baking sheet, brush with beaten egg white, and bake until it sounds hollow when tapped, about 50 minutes.
• Cool before serving.

HUNGARIAN POPPY SEED ROLL

Steps:

• Dissolve the yeast and granulated sugar in 1/4 cup of lukewarm milk. Set aside for 10 minutes until the liquid forms a foamy mixture. Combine the flour, icing sugar, and salt in a large bowl. Cut in the butter. Mix well. Make a well in the center and add the yeast mixture and egg yolks. Mix gently, gradually adding 1/4 to 1/2 cup milk until the dough can be formed into a ball. Cover with a cloth and let rise until doubled in size (2 hours). Grind the walnuts and poppy seeds separately. Mix the ingredients for the two fillings separately in a medium saucepan and simmer over a low heat for 15 minutes, stirring frequently. Remove from the stove and allow to cool. Divide the dough into two halves and roll each half on a floured surface into 12x18 inch rectangles. Spread the nut filling on one rectangle and the poppy seed filling on the other, leaving a margin of at least an inch on all edges. Turn up the sides to prevent leaking and roll the beigli lengthwise to form two 12-inch rolls. Brush the tops of the rolls with egg whites, poke a few holes in them with a fork.

UKRAINIAN CHRISTMAS POPPY SEED ROLL MAKOVYI KNYSH

Steps:

• THE DAY BEFORE: Scald with boiling water 2 1/3 cups poppies and drain off the water. I do this about 3 times. I put poppy seeds in a bowl, scald with hot water and wait until the poppies have settled and then pour off the water.
• Let stand for 1 hour in hot water. Drain poppies through a cheesecloth covered net sieve. Let them dry preferably overnight. This way they smell fresh and not dusty.
• Grind in a coffee grinder, or through finest blade of food chopper or if you are lucky to have a poppy seed grinder. I use a large stone Mortar and Pestle.
• FOR THE DOUGH: DISSOLVE: 1/2 cup of warm water, 1 teaspoon sugar, 1 package yeast (1 Tablespoon).
• Sift the flour in a large bowl, Make a well in the middle of the flour and add the dissolved yeast. Add around the yeast, the sugar, butter, egg, lemon peel and milk.
• MIX and KNEAD for about 10 minutes and little 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. Roll up each rectangle 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. They should be a nice dark brown colour.
• FOR THE POPPY SEEDS: Stir HOT milk into GROUND poppy seeds, add the rest of the ingredients in the order listed. Stir until cool. Sometimes I like it sweeter so then I add liquid honey to taste. I also might add some ground prunes to the mixture. You may cook it for a 5 minutes on top of the stove if you wish but it is not necessary.
• Sometimes I buy ground poppies (NOT in a can) from the German deli. I still give them a good scalding several times to remove the bitterness and dust from the poppies. This is a delightful sweet dough. So good with only one egg. Do try this filling it is one of the best.
• Olga's recipe.

POPPY SEED ROLL (MAKOWIEC) & BREAD MACHINE METHOD

Steps:

• Scald milk and stir in sugar, salt and shortening or butter.
• Cool to lukewarm.
• Dissolve yeast in warm water.
• Stir until dissolved, then stir into the lukewarm milk mixture.
• Add beaten eggs and 3 cups flour.
• Beat until smooth and stir in an additional 2 cups flour.
• Turn dough out onto lightly floured board and knead until smooth and elastic.
• Place in a greased bowl and brush top with vegetable oil.
• Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour).
• Punch down and turn out onto lightly floured board.
• Cut into 2 rounds or 4 to make smaller loafs.
• Roll out one dough into a rectangle about 12x9.
• Spread 1 can of filling within 1 inch of sides.
• Roll up long side into a roll.
• Pinch seams tight so no filling escapes. You can use egg slightly beaten to seal. I always have poppy seed escape.
• A Hint if you want it to keep the shape of the roll place it in parchment paper securing the seams of the parchment and make sure the seam of the dough is down. I prefer to bake in loaf pans as you see in the pictures I posted here.
• Place on pan and let rise 1 hour until doubled.
• Bake in a preheated oven at 425°F for 30 minutes.
• Until nicely browned.
• Remove parchment if using and let cool.
• You can top with a powdered sugar glaze or slice and spread some sweet butter on it.
• Alternative Bread machine Method:.
• Place the eggs, room temperature buttermilk, and 1/2 water in first unless your machine has wet last then reverse. Cover with 2 cups flour add butter and salt top with the rest of the flour and sugar. Make a small indent in the flour and place yeast in (Using 2 1/2 teaspoons Rapid Rise Active yeast for bread machines).
• Set on dough cycle and let process for a bit if it needs more water slowly add. Then follow with rolling and filling as above. I found that the last rising was 15 minutes with this method!

NUSSBEUGEL (NUT AND POPPY SEED ROLL)

Steps:

• DOUGH:.
• Dissolve yeast in lukewarm water in large bowl; reserve.
• Cut butter into flour, salt, sugar until coarse.
• Make a "well"; add unbeaten yolks.
• Add yeast mixture; stir well for 5 minutes.
• Divide dough into 4 portions; set aside to rise while fillings are being prepared.
• POPPYSEED FILLING:.
• Heat milk. Add poppy seeds, stirring until milk is absorbed.
• Remove from heat. Add sugar.
• NUT FILLING:.
• Heat milk. Add nuts, sugar, stirring until milk is absorbed.
• ASSEMBLY:.
• Oven at 425ºF.
• When dough is ready and filling is made, roll 1 section of dough into rectangle 1/4 inch thick.
• Spread filling on dough.
• Roll as for jelly roll.
• Make 4 rolls; 2 of poppy seed, 2 of nut mixture.
• Place rolls on lightly greased baking sheet.
• Brush with egg. Wait 20 minutes.
• Bake 30 minutes.

POPPY SEED OR NUT ROLL

Steps:

• Combine all filling ingredients (except raisins) and beat well.
• Set aside.
• Dissolve yeast in 1/2 cup of the warm milk.
• Combine the flour, sugar, salt and eggs.
• Add remainder of the milk, butter and yeast mixture.
• Beat until elastic.
• Sprinkle top with a little flour and cover with a cloth.
• Let stand in a warm place until double in size.
• Punch down.
• Divide the dough into 2 pieces.
• Put on floured board and roll out into a rectangle.
• Spread with cooled filling and sprinkle with raisins.
• Roll like a jelly roll.
• Place in greased pan and let stand to rise again.
• Brush top with margarine or butter bake for 45-60 minutes in 350 degree oven.

UKRAINIAN POPPY SEED ROLL

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.

GERMAN YEAST POPPY SEED ROLL MOHNSTRIEZEL

Steps:

• TO MAKE THE DOUGH: Place the poppy seeds in a bowl, pour in enough boiling water to cover them by an inch and soak for 3 hours.
• Pour the lukewarm water into a small, shallow bowl and sprinkle the yeast and 1/2 teaspoon of the sugar over it.
• Let the yeast and sugar stand 2 or 3 minutes, then stir to dissolve them completely.
• Set in a warm, draft-free spot, such as an unlighted oven, for 3 to 5 minutes, or until the mixture almost doubles in volume.
• Transfer the yeast to a large mixing bowl.
• Dissolve the 1/2 cup of sugar in the milk and then stir the milk into the yeast.
• Beat in 3 cups of the sifted flour about 1/4 at a time.
• Beat in the eggs one at a time and then the 1/4 pound butter broken into bits, and continue to beat until the dough can be gathered into a compact ball.
• Transfer it to a lightly floured board and knead in the remaining cup of flour a few tablespoons at a time, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself.
• Knead until all the flour is incorporated and the dough is stiff and quite dry.
• Shape it into a rough ball, place it in a mixing bowl, and add enough COLD water to cover the dough by several inches.
• In 10 to 15 minutes, the top of the ball of dough should rise above the surface of the water.
• Remove the dough from the water and pat the surface as dry as you can with paper towels.
• Return it to a floured board, punch it down, and knead again for 10 minutes, until the dough is smooth and elastic.
• Shape the dough into a ball, place it in a lightly buttered bowl, and cover loosely with a kitchen towel.
• Let the dough rise in a warm draft-free place for about 30 minutes, or until it doubles in bulk.
• I put the dough in the oven with the pilot light on for warmth.
• FOR THE FILLING: Meanwhile, for the filling, drain the poppy seeds and spread them out on paper towels to dry.
• Then pulverize them, 1/2 cup or so at a time, in an electric blender or with a mortar and pestle and combine them with the almonds, raisins and lemon peel in a large bowl.
• In a heavy saucepan, combine 3/4 cup of the milk and sugar and bring to a boil over moderate heat.
• Reduce the heat to low.
• With a whisk, beat the 2 Tablespoons of flour into the remaining 1/4 cup of milk, then slowly beat it into the simmering milk.
• Again bring to a boil, whisking constantly, until the mixture is thick and smooth.
• Pour it over the poppy-seed mixture and stir well.
• Then beat in the egg yolk.
• In a separate bowl, beat the egg white until it forms firm unwavering peaks on the beater when it is lifted out of the bowl.
• With a rubber spatula, fold the egg white gently but thoroughly, into the poppy-seed filling.
• TO MAKE THE ROLL: Coat the bottom and sides of two 5 – by 10 – by 2 1/2-inch loaf pans with 2 tablespoons of soft butter and set them aside.
• Preheat the oven to 375 F.
• When the dough has risen, punch it down and divide it into two equal pieces.
• On a lightly floured surface, roll each half into a rectangle about 10 by 15 inches and a little less than 1/4 inch thick.
• With a spatula, spread the filling evenly over the two rectangles to within 1/2 inch of their edges.
• Dribble 4 Tablespoons of melted butter over each and then shape them as follows: First roll one long side to the center, jelly-roll fashion, then roll the opposite side to the center jelly-roll fashion.
• Firmly holding both sides together, turn each cake over so that the seam is on the bottom when the cake is set in its pan.
• Brush the tops with the egg and cream mixture and bake in the middle of the oven for 1 hour, or until the cakes are golden brown and crusty.
• Cool in the pans for 5 minutes or so, then turn them out on a cake rack.
• Cool completely before serving.
• To make two 10-inch loaves The Cooking of Germany.
• Time Life Web site to order poppy seed grinders.
• http://www.
• texastastes.
• com/p275.
• htm.

MAKOWIEC (POLISH POPPY SEED ROLL)

Steps:

• To prepare the filling: Put poppy seeds in a small saucepan. Cover with water and bring to a boil. Remove from heat and let stand until cool. Strain the poppy seeds through a fine strainer. Combine the poppy seeds, walnuts, and almonds in a blender or food processor and grind. Melt the butter in a skillet. Add the poppy seed mixture and sugar to the skiller and simmer over low heat for 10 to 15 minutes. Stir in the egg, honey, orange peel, lemon peel, and raisins. Whip the egg whites until stiff and then folk into the poppy seed mixture. Let cool. 2.)To make the dough: Prime the yeast in the warm water. Cut the butter into the flour until the mixture resembles course crumbs. Mix in the salt, and sugar, then mix in the yeast, eggs, egg yolks, sour cream, vanilla extract, and lemon rind. Once the ingredients are mixed and can form a ball of dough, turn out onto a work surface and knead for 8-10 minutes (or use a stand mixer to knead for 5-8 minutes) until the dough is smooth and satiny. To make the rolls: Divide the dough in two. Roll out each piece into a thin, roughly square shape. 3.)Spread half of the filling onto each piece and then roll the dough up, sealing the seam and ends as tightly as you can. 4.)Place each roll onto a baking sheet. Cover with a damp towel or place the baking sheets into plastic garbage bags and set aside to rise for approximately 90 minutes. 5.)Bake in an oven heated to 350 for 30-35 minutes, until the exterior is golden brown. Allow to cool for at least 15 minutes then glaze.

POPPY SEED AND RAISIN ROLL

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.

HONEY POPPY SEED ROLL - BREAD

Steps:

• To make a dough: In a small bowl, stir together the yeast, sugar, and warm milk; put it aside for about 10 minutes until the mixture starts to foam. In a large bowl, combine the flour with salt. Add melted butter and yeast mixture. Knead until dough is well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest for 1 hour. For one honey poppy seed roll you need 1/2 dough. You may use the rest of the dough later; just wrap it and freeze it.
• Preheat the oven to 350°F.
• After the dough is ready, place it to a floured work surface. Roll the dough into a rectangle about 1/4-inch thick. Spread the honey over, then spread the poppy seed filling over the dough, leaving 1/2 inch edge. Roll the dough into a cylinder, place it the seam side down on a baking sheet, covered with parchment paper. Make a wheel out of it, carefully pressing the edges together. Cover with a towel and let rest for about 15 minutes.
• Using a sharp knife, make cuts on a top of the roll. Brush the roll with the egg wash and place in the oven. Bake for about 20-25 minutes until golden-brown. Let cool on a wire rack before slicing and serving. Serve warm or cooled, dusted with powdered sugar.

POPPY SEED STRUDEL / ROLL (KOLACH OD MAKA)

Steps:

• In 1 cup of milk that is about 130 degrees F, whisk in 4 Tbls of sugar and 1 package of rapid rise yeast. Set aside in a warm place, covered for a few minutes.
• Add only 3 cups of flour first.
• Mix in 1 tsp of baking powder, 3 Tbls sugar and 3 Tbls oil.
• Add the final cup of flour, if needed. If too much, add the 1-2 Tbls water. Work the dough so that it doesn't stick to the bowl.
• Allow dough to rest again, covered, in a warm place for at least one hour, or until doubled in size.
• Preheat oven to 350 degrees.
• Divide dough in half. Roll out into a rectangle. Spread 1 can of the poppy seed filling to within one inch of the edges.
• Roll the dough, from the longer side. Transfer to an greased baking pan, seam side down.
• Beat one egg white and brush on to top of strudel.
• Bake 30 minutes or until golden brown.
• Repeat steps with the other half of the dough and the other can of filling for the second strudel roll.
• If desired, you may ice the strudel by beating powdered sugar, some room temperature butter and a splash of milk.

POLISH POPPY SEED ROLL

Steps:

• Directions:Prep Time: 1 hrTotal Time: 2 hrs For the dough: Mix together yeast, sugar, and salt in a large bowl. -Pour in milk, stir until dissolved. -Whisk in 1 cup of flour, cover, and let rise in a warm place until doubled, about 15 minutes. -Stir in egg, egg yolk, and vanilla extract. -Knead remaining 2 cups flour and butter into yeast mixture, adding each alternately a little at a time. -Kneed until smooth and elastic, about 15 minutes. -Place dough in a large bowl, cover, and let rise until doubled, about 1 hour. For the filling: -Simmer poppy seeds in a medium pot full of water until soft, about 40 minutes. -Drain and puree in a food processor, about 4 minutes. -Return poppy seed puree to same saucepan. -Add sugar, butter, raisins, almonds, vanilla extract, and honey. -Cook, stirring, over medium-low heat for 15 minutes. -Set aside to cool. To Cook: Preheat oven to 350*F.15Roll out dough to a 16" x 12" rectangle. -Whisk egg white in a bowl into stiff peaks, fold into the poppy seed filling. -Spread over dough, leaving a 1" border all around. -Fold dough lengthwise in thirds to form a long log. -Pinch ends to seal. -Place cake on nonstick baking sheet, brush with beaten egg white, and bake until it sounds hollow when tapped, about 50 minutes. Cool before serving.

POPPY SEED ROLL

Steps:

• Put the bread portion in a breadmachine, in order of liquids first, then dry. Putting the yeast in last in a little indent in top of the flour. Set on dough cycle.
• Filling:.
• 1/2 cup poppy seeds, put in grinder, just enough to pop the seeds. Take out and put in a large measuring cup with the 1/4 cup warm milk to soak overnight. Then without straining, mix the rest of the ingredients in with the poppy seed mixture. Mix well.
• When dough is finished, roll out to rectangle with the short side nearest you.
• Spread the poppy seed mixture on top of the dough, try to get the poppy mixture as close to the edges as possible.Roll up as a jelly roll. Place in well-greased deep pans.
• Give a egg wash, and sprinkle surface with poppy seeds and allow to rise. Bake at 350F, for 40 minutes or until a dark golden brown.
• Tip: You have to have the raspberry jam, either seeded or unseeded. It is the secret to the store-bought taste.

POPPY SEED ROLL APRICOT PISTACHIO ROLL

Steps:

• Soak currants in cognac for 3 hours.
• Dissolve yeast in the warm water. Melt butter. Combine yeast, melted butter, sour cream, vanilla, eggs, and egg yolks. Sift together flour, sugar, and salt, add to yeast mixture, and stir until well blended. Knead on a floured board until smooth and elastic. Place in a buttered bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours.
• In a large, heavy skillet, melt butter for the poppy-seed filling. Add poppy seeds and saute or a few minutes. Transfer to a bowl and mix in the honey, lemon juice, and currants. Whip the egg whites until frothy. Add the sugar 1 tablespoon at a time and continue whipping until very stiff. Fold the egg whites into the poppy-seed mixture.
• In another bowl, combine apricot lekvar and pistachios for the apricot filling.
• Divide dough into four equal parts. On a floured board, roll each portion of dough into a large rectangle 1/4 inch thick. Spread poppy-seed filling evenly on two of the rectangles and the apricot filling on the other two rectangles, leaving a 1-inch margin on the two short sides and one long side of each. Wet the margins with water and roll up each rectangle, beginning with the edge that has no margin. Form each into a crescent, sealing the edges together, and place on parchment-lined baking sheets. Cover and allow to rise approximately 1 hour in a warm place.
• Heat the oven to 350 degrees.
• Brush the rolls with the egg glaze. Using a sharp knife, make slits in the top of each crescent. Bake for 45 to 60 minutes, until deep gold. Cool on a wire rack.