Poppy Seed Cake Rolls (Presburger Style)
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- Mixing bowls
- Rolling Pin
- Medium saucepan
- Wire rack
- 2 Baking sheets
INGREDIENTS
- 3½ cups/500 grams poppy seeds, freshly ground
- 1 cup plus 3 tablespoons/300 grams sugar
- 1 cup plus 1 tablespoon/250 milliliters whole milk
- 7 ounces/200 grams unsalted butter, cut into cubes
- 1 teaspoon vanilla paste or extract
- 1 cup/100 grams almond flour or finely ground cookie crumbs
Dough:
- 6¼ cups/750 grams all-purpose flour
- 1 teaspoon instant dry yeast
- 1 teaspoon fine sea salt
- ½ cup/100 grams sugar
- 10.5 ounces/300 grams cold unsalted butter, cut into cubes
- 4 large egg yolks
- 1 cup/240 milliliters whole milk
- 2 large egg whites, for brushing
INSTRUCTIONS
- In a medium saucepan, combine the sugar, milk, butter, and vanilla. Cook over medium heat, stirring occasionally, until the butter melts and the mixture is smooth. Lower the heat and simmer for 3 minutes. Stir in the poppy seeds and cook, stirring constantly, until thickened, about 5 minutes. Remove from heat, stir in the almond flour or cookie crumbs, and mix until fully incorporated. Let cool completely, then cover and refrigerate until ready to use.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, salt, sugar, and butter. Mix on low speed until the mixture forms coarse crumbs, about 2 minutes. Add the egg yolks and milk, then mix until a soft dough comes together. If the dough feels dry, add another tablespoon of milk. Shape into a rectangle, wrap tightly in plastic wrap, and refrigerate for 1 hour.
- Line two large baking sheets with parchment paper. Divide the chilled dough into 3 equal pieces. On a lightly floured surface, roll one portion into a rectangle about ⅛ inch/3 mm thick. Spread one-third of the filling along one short edge, shaping it into a neat log. Fold the remaining dough over the filling to enclose it and press to seal, or roll the dough into a tight log starting from the filled edge. Transfer to the prepared baking sheet, seam-side down.
- Repeat with the remaining dough and filling. Brush each roll with beaten egg white, then score the tops with a sharp knife to allow steam to escape.
- Let the rolls rise in a turned-off oven (uncovered) for 1 hour. They will puff slightly but will not double in size.
- Heat oven to 375°F/190°C. Bake until golden brown and firm to the touch, 20 to 25 minutes. Remove from the oven and cool slightly.
- For a glossy finish, brush warm rolls with simple syrup (equal parts sugar and water, boiled until dissolved), or dust with powdered sugar once completely cooled. Slice and serve.
FAQ
How can I prevent the filling from leaking out of the dough while baking?
Be sure the dough is rolled out evenly and sealed tightly around the filling. If using the folding method, press all edges firmly to seal. For the rolled method, roll tightly and tuck in the ends before placing seam-side down on the baking sheet. Scoring the tops allows steam to escape and helps keep the filling intact. If the dough is too thin or overfilled, it can rupture.
How can I make this poppy seed cake gluten free?
Substitute the all-purpose flour in the dough with a high-quality 1:1 gluten free flour blend that includes xanthan gum or another binder. The butter and milk in the recipe are naturally gluten free, but check that your flour blend is designed for yeasted doughs, as some do not perform well for enriched doughs. Also ensure any cookie crumbs used in the filling are gluten free, or replace them with extra almond flour. The texture may be slightly more tender, but the flavor of the poppy seed cake remains rich and traditional.
Can I freeze the poppy seed cake rolls before or after baking?
Yes, poppy seed cake rolls freeze well both before and after baking. To freeze before baking, shape the rolls, place them on a tray, and freeze until solid. Wrap tightly and store for up to one month. When ready to bake, thaw in the refrigerator overnight and let come to room temperature before baking. Alternatively, freeze the fully baked rolls, wrapped well, for up to two months. Reheat gently in a 300°F oven until warm through. This makes poppy seed cake rolls convenient for advance preparation.
What can I use instead of almond flour in the poppy seed filling?
Finely ground cookie crumbs make a great substitute in the poppy seed filling. Use plain tea biscuits, graham crackers, or digestive biscuits crushed into a fine powder. This adds body and structure to the filling while helping it absorb excess moisture. Some bakers also use finely ground walnuts or hazelnuts as alternatives. Just keep the quantity the same. The goal is to thicken the poppy seed mixture without affecting the flavor of the final poppy seed cake too much.
Why didn’t my dough rise much during proofing?
This dough is enriched with butter and egg yolks, so it rises slowly and won’t double in volume like lean doughs. That’s expected for this type of poppy seed cake. Proofing in a turned-off oven for an hour should be enough. Make sure your yeast is active, the dough is at room temperature, and the environment is warm. If the rolls are slightly puffed and feel soft, they are ready to bake. Over-proofing can cause collapse, so it’s better to err on the side of under-proofing.
How fine should the poppy seeds be ground for the filling?
The poppy seeds should be finely ground to release their oils and create a smooth, cohesive filling. You can use a poppy seed grinder, spice grinder, or a high-powered blender to achieve a flour-like texture. Avoid using whole poppy seeds, as they’ll remain gritty and won’t absorb the liquid as well. Proper grinding ensures the filling thickens nicely and bakes into a rich, flavorful layer, which is essential for the texture and taste of any traditional poppy seed cake.
Can I make the poppy seed cake dough ahead of time?
Yes, you can prepare the dough a day in advance. After mixing and shaping it into a rectangle, wrap it tightly in plastic wrap and refrigerate overnight. When ready to use, let the dough sit at room temperature for 10 to 15 minutes to soften slightly before rolling it out. This makes the process more flexible without affecting the texture or rise. Chilling also helps develop flavor and makes handling easier when assembling the poppy seed cake.
Is there a glaze that works well for finishing the poppy seed cake?
For a more polished finish than powdered sugar, brush the baked rolls with a light sugar syrup while still warm. Mix equal parts sugar and water, bring to a boil, and let it cool slightly before brushing over the rolls. This gives the poppy seed cake a shiny appearance and keeps the crust from drying out. You can also add a few drops of vanilla or lemon juice to the syrup for extra flavor. Avoid thick icing, which can overpower the delicate filling.
How can I make this poppy seed cake vegan?
Replace the butter with a plant-based butter that is suitable for baking. Use unsweetened soy milk or oat milk instead of dairy milk, and substitute the egg yolks with ¼ cup of unsweetened applesauce or a commercial egg replacer. For brushing, use plant-based milk instead of egg whites. In the filling, ensure your butter and milk replacements are neutral in flavor. The resulting dough may be slightly less rich but still workable, and the poppy seed cake will remain tender and flavorful with a satisfying texture.
