Czech Poppy Seed Roll

Czech Poppy Seed Roll

posted in: Leavened dough, Recipes | 2

Makes: 30 cm loaf
Preparation: 35 minutes (+ 1 hour 50 minutes proving)
Cooking: 1 hour 30 minutes



2 plums (about 150 g)
1 tablespoon caster sugar
50 ml water
150 ml milk
110 g poppy seeds
1 tablespoon honey
1 tablespoon icing sugar
1 teaspoon cinnamon, ground
1 tablespoon rum
2 tablespoon lemon juice


110 ml milk, lukewarm
300 g plain flour, little extra if needed
7 g dried yeast
60 g caster sugar
30 g butter, melted
1 egg
pinch of salt

1 egg, lightly whisked



  1. Cut the plums’ flesh into small cubes, put into a small saucepan with one tablespoon caster sugar, one tablespoon lemon juice and water. Bring to the boil over high heat. Reduce the heat to medium/low and cook for 20 minutes or until jam consistency. Set aside to cool to room temperature.
  2. Grind the poppy seeds. Combine them with the milk in a small saucepan and bring to boil. Turn the heat down and cook for 10 minutes, stirring often.
  3. Add the icing sugar, honey, lemon juice, rum, cinnamon and plum mixture and cook for further 2 minutes. Set aside to cool to room temperature.


  1. Put the warm milk with a spoon of caster sugar in a small bowl. Sprinkle over the yeast and set aside for 15 minutes or until foamy.
  2. Using a second bowl, place into it, the flour, rest of sugar, melted butter, salt and egg. Add the yeast mixture and form a soft, sticky dough. Place the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
  3. Place the dough in a lightly floured bowl, sprinkle the top with flour, cover with a tea towel and set aside in a warm place for 1 hour or until doubled in size.


  1. Turn the dough onto a lightly floured surface and roll out to a 30 x 40 cm rectangle. Scatter over the poppy seeds filling, leaving a 2 cm border. Brush the border with a lightly whisked egg and roll up, rolling away from you, to form a log. While rolling, press the edges of the roll inside to prevent the filling coming out.
  2. In order to create a twist in the log mixture, cut the log lengthwise and twist the two lengths to form a plaited effect.
  3. Place the twisted log into a greased tin and set aside in a warm place for 50 minutes or until the mixture has risen 1 cm above the edge of the tin.
  4. Preheat the oven to 160°C. Bake for 50 minutes or until brown on the top. Cool in the tin for 5 minutes, then on a wire rack to cool completely.









2 Responses

  1. Liz Holland

    Hi Sylvie,
    This recipe looks amazing – just love poppy seeds. Just a small addition to your ingredient list – 110 add ‘g’ or ‘grams’,
    Congrats on your blog.

    • Hi Liz,
      Thank you for your comment, all fixed now! Glad you like the recipe!

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