Description
Mom’s Poppy Seed Roll (Roulette) is a traditional Eastern European sweet bread featuring a soft, slightly sweet yeast dough rolled with a rich, flavorful poppy seed filling and studded with juicy raisins. This classic recipe yields tender, aromatic rolls perfect for festive occasions or a comforting treat with coffee or tea.
Ingredients
Scale
Dough Ingredients
- 1 and 1/3 cups 1% milk
- 1 Tbsp active dry yeast (Red Star Brand recommended)
- 2 large eggs
- 3/4 cup sugar
- 1 stick (8 tbsp) salted butter (or unsalted butter plus 1/4 tsp salt)
- 4 cups bleached all-purpose flour (preferably Made in Canada)
- 1/2 tsp vanilla extract or vanilla powder
Filling Ingredients
- 1 cup poppy seeds (ground using a food grinder)
- 8 oz sweetened condensed milk (from a 14 oz can)
- 1 cup raisins
Finishing
- 1 egg white (for egg wash)
Instructions
- Activate the Yeast: Warm the 1 and 1/3 cups of 1% milk to about 110°F (warm to the touch but not hot). In a small bowl, dissolve 1 tablespoon of active dry yeast in the warm milk and let it sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Make the Dough: In a large mixing bowl, combine 2 large eggs, 3/4 cup sugar, and the softened stick of butter. Stir in the activated yeast mixture and 1/2 teaspoon vanilla extract. Gradually add 4 cups of bleached all-purpose flour, mixing to form a soft dough. Knead the dough on a floured surface for about 8 to 10 minutes until it’s smooth and elastic. Cover the dough with a clean cloth and let it rise in a warm place for about 1.5 to 2 hours or until doubled in size.
- Prepare the Poppy Seed Filling: While the dough is rising, grind 1 cup of poppy seeds using a food grinder until finely ground. In a bowl, mix the ground poppy seeds with 8 oz sweetened condensed milk and 1 cup raisins until well combined to create a moist, spreadable filling.
- Assemble the Rolls: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 16 by 12 inches. Evenly spread the poppy seed filling over the dough, leaving a small margin on the edges. Carefully roll the dough up tightly from the long side into a log shape. Cut the log into 4 equal rolls.
- Final Proof: Place the rolls on a greased or parchment-lined baking sheet, leaving space between them. Cover loosely with a towel and let them rise again for about 30 to 45 minutes until puffy.
- Egg Wash and Bake: Preheat the oven to 350°F (175°C). Brush the tops of the rolls gently with the egg white for a shiny, golden crust. Bake the rolls for 25 to 30 minutes or until the tops are golden brown and the rolls sound hollow when tapped.
- Cool and Serve: Remove the rolls from the oven and let them cool slightly on a wire rack before slicing. Enjoy freshly baked poppy seed rolls warm or at room temperature, perfect with coffee or tea.
Notes
- Use a food grinder to finely grind the poppy seeds for the best texture and flavor infusion in the filling.
- You can substitute 1% milk with whole milk for a richer dough.
- Ensure the milk is warm but not hot when activating yeast to avoid killing the yeast.
- The dough requires adequate rising time to develop its characteristic lightness and texture.
- For extra flavor, consider soaking raisins in warm water or a bit of rum before adding them to the filling.
- Egg wash made with egg white results in a shiny finish without added yellow color.
- Store leftover rolls in an airtight container at room temperature for up to 3 days or freeze for longer storage.