ReceptnaptárPoppy seed roll (makovy rulet)
The poppy seed roll is a classic of Russian and Slavic baking, soft yeast dough with a poppy seed filling. It is common on festive tables, at Easter and Christmas. Poppy is a symbol of abundance and luck.
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Method
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- Knead the dough ingredients and prove for 1 hour.
- Cook the poppy seeds with the milk and sugar for 10 minutes, add the honey and cool.
- Roll the dough into a 30x40 cm rectangle.
- Spread the filling evenly and roll up tightly.
- Place on a lined tray, prove for 20 minutes and brush with egg.
- Bake at 180 °C for 35 minutes and slice when cool.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Have the poppy seeds freshly ground; stale ones are bitter.
- Use the filling cooled so the dough does not soak through.
- Roll tightly so the inside is not hollow.
Frequently asked questions
With walnuts too?
Yes, a poppy-walnut filling is also popular.
How long does it keep?
3 days tightly wrapped.
Similar recipes
- Poppy seed roll · Hungarian
- Bubliki (ring-shaped bread rolls with poppy seeds) · Russian
- Poppy seed pastry · Hungarian
- Bejgli (walnut and poppy seed roll) · Hungarian
- Poppy seed roll · Hungarian
- Mohnkuchen (poppy seed cake with buttery crumble) · German
More russian ideas
- Lingonberry pie (brusnichny pirog)
- Mors (lingonberry drink)
- Bavyrsak (Tatar fried dough balls)
- Talkysh kaleve (Tatar toasted oat and honey balls)
- Kosh-tele (Tatar honey-coated dough strips “bird’s tongue”)
- Napoleon cake (layered with vanilla custard)
- Bird’s milk cake (ptichye moloko)
- Anthill cake (muravyenik)
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