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Poppy Seed or Walnut Roll
my mom and  Hava kane's mom

My mom and Hava Kane's mom's version for the dough:

300 gram (11 oz) butter

4 cups flour

1 egg

1 yolk

2 tablespoons sugar (I use 4 tablespoons)

1 shot cognac

1/4 cup club soda

2 tablespoons dry yeast

Other versions:


500 g (4.5 cups) flour

250 g (10 oz) butter

2 eggs

50 g (10 teaspoon) sugar

20 g (4 teaspoon) yeast

1 dl milk

pinch of salt

Filling - Poppy Seed:

300 g poppy

200 g sugar

50 g wheat germ

3 dl milk

8 g vanilla

lemon zest

Filling - Walnut:

300 g walnut

200 g sugar

16 g vanilla

lemon zest

100 g butter

1 dl sour cream


Warm milk a bit. It should be lukewarm.

Add a teaspoon sugar and yeast.

Add diced butter to flour, add beaten eggs, sugar and pinch of salt.

Mix in milk with yeast with milk and knead a dough.

Leave for 2 hours on a warm place.

Poppy filling:

Cook milk, add with sugar and wheat germ mixed grated poppy and let it cool down.

Add lemon zest.

Walnut filling:

Mix grated walnut with sugar, lemon zest and vanilla.

Melt butter with sour cream.

When you fill them, spread walnut mixture and sprinkle from the melted butter-sour cream mixture on it.

Form 4 small dough pieces.

Roll them out into a 1/2 cm thick rectangle on a floured board.

Spread filling onto the dough, leave out a 2-3 cm strip at the longer side.

Fold back a 2-3 cm strip at the shorter sides (prevents the stuffing from coming out).

Roll the dough up and place them in buttered oven dish.

Brush the top of the rolls with slightly beaten egg.

Prick the top and the sides of the rolls with a fork, it prevents cracking.

Bake in preheated oven at 180 °C for about 35 minutes until the top gets a nice brown colour.

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