Russian Poppy Seed Roll

These classic Russian roll consists of a sweet yeasted dough with a delicious filling of poppy seeds, honey, egg whites, raisins and nuts.

• Preparation Time: 45 mins
• Cooking Time: 25 mins
• Total Time: 1 hr 10 mins
• Calories: 448 Calories

Ingredients

• 2 eggs
• 1 egg
• 2 egg whites
• 2 egg yolks
• 6 cups all-purpose flour
• 1 tablespoon water
• 2 (.25 ounce) packages active dry yeast
• 1 teaspoon white sugar
• 1 cup warm milk
• 1 cup milk, or as needed
• 2 cups poppy seeds
• 7 tablespoons unsalted butter, melted
• 0.25 cup chopped walnuts
• 0.25 teaspoon salt
• 0.5 cup white sugar
• 0.5 cup raisins
• 0.25 cup white sugar
• 0.25 cup honey
• 0.5 teaspoon lemon zest
• 3.5 tablespoons unsalted butter, softened

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Arrange both rolls onto a greased baking sheet. Cover with a kitchen towel and let rise until doubled in volume, about 30 minutes more.

Step 7

Whisk remaining egg with 1 tablespoon water; brush mixture over tops of rolls.

Step 8

Bake rolls in the preheated oven until golden, 20 to 25 minutes.