The poppy seed roll is a delicious preparation with its roots in the culinary tradition of Central Europe, especially in countries like Hungary, Poland, and Germany, where it is known as "Mohnstrudel" or "Makowiec." In Latin America, although not as common, it has been adopted and adapted in various regions with local ingredients and filling variations. In countries like Mexico and Argentina, desserts with poppy seeds maintain the essence of the original roll, while in other places it may be found under less specific names but is equally appreciated for its distinctive flavor. This recipe combines the softness of the dough with the characteristic, slightly sweet and nutty flavor of poppy seeds, making it an ideal cake to accompany coffee or tea.
In some regions of Latin America, the poppy seed roll might be confused with other types of filled sweet bread, but its fundamental characteristic is the abundant use of these small seeds in the filling. Additionally, it incorporates dried fruits and citrus zest that enhance its aroma and flavor. The preparation requires time and patience for the dough to rise perfectly and for the filling to maintain its creamy texture, ensuring that every bite is a delicious and traditional experience.
How to prepare poppy seed roll
Combine 1 1/2 cups of flour and active dry yeast in a large mixing bowl.
Place the milk, butter, sugar, and salt in a heavy saucepan over low heat and warm until lukewarm.
Gradually add this mixture to the flour mixture, beating at low speed until well combined.
Beat the eggs and add them along with 1/2 cup of flour and lemon zest.
Beat at high speed for 2 minutes.
Stir in as much of the remaining flour as possible with a wooden spoon to form a soft dough.
Place the dough on a lightly floured surface and knead, adding the remaining flour as needed to achieve a moderately firm dough.
Continue kneading for about 10 minutes, or until the dough is smooth and elastic.
Place the dough in a greased bowl, turn to coat the entire surface, and cover with a clean cloth.
Let it rest in a warm, draft-free place for about 1 to 1 1/2 hours, or until doubled in size.
For the filling, place poppy seeds, chopped dates, almonds, raisins, orange zest, sugar, and flour in a bowl and mix until well coated.
Melt the butter in a medium saucepan over low heat.
Beat the heavy cream and egg together with a fork until mixed and add them to the saucepan with a wire whisk.
Add the poppy seed mixture to the saucepan and stir constantly until well combined.
Cook over low heat for 3 minutes, stirring constantly, then remove from heat and let cool.
Grease a large cookie sheet.
Punch down the dough and roll it out on a lightly floured surface into a rectangle approximately 14x16 inches.
Spread the poppy seed mixture evenly over the dough, leaving a 1/2-inch border on the edges.
Starting from one short end, roll the dough jelly-roll style toward the center of the rectangle.
Turn the dough and roll the other short end so that both rolls meet in the center.
Press the rolls together lightly to seal them.
Carefully lift the roll and place it seam-side down on the prepared baking sheet.
Cover and let it rest in a warm, draft-free place for about 40 to 50 minutes, or until almost doubled in size.
Preheat the oven to 375°F (190°C).
Brush the glaze over the roll and bake for 35 to 40 minutes, or until golden brown.
Cool completely on a wire rack before slicing and serving.
