From ancient time collection of honey and poppy in Russia began on the same day – August 14, the day of the First Savior, first day of the harvest season. This day was celebrated with honey cakes, pancakes with poppy and honey, buns and pirogues with poppy seeds. Special pancake dipping was made of finely grinded poppy seeds and honey. If poppy seeds were sprinkled around the house on that day, house would be protected from evil eye for the whole year. Girls used to weave poppy flowers into their hair in order to make hair strong and beautiful.
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Honey Poppy Seed Roll - Bread
- 4 cups (500g) unbleached all-purpose flour
- 2 tsp active dry yeast
- 2 Tbsp. sugar
- 1 1/2 cup (270ml) warm milk
- 7 Tbsp. butter (100g), melted
- 1/2 tsp salt
- 2 Tbsp. honey
- 1 egg yolk plus 1 Tbsp. water for egg wash to finish the roll
- 1 can (12.5 oz.) poppy seed cake and pastry filling (I used SOLO)
- powdered sugar (optional)
Make the dough using this recipe. For one honey poppy seed roll you need 1/2 dough. You may use the rest of the dough later of wrap it and freeze it.
Preheat the oven to 350F.
After the dough is ready, place it to a floured work surface. Roll the dough into a rectangle about 0.2 inch thick. Spread the honey over, then spread the poppy seed filling over the dough, leaving 1/2 inch edge. Roll the dough into a cylinder, place it the seam side down on a baking sheet, covered with parchment paper. Make a wheel out of it, carefully pressing the edges together. Cover with a towel and let rest for about 15 minutes.
Using a sharp knife, make cuts on a top of the roll. Brush the roll with the egg wash and place in the oven. Bake for about 20-25 minutes until golden-brown. Let cool on a wire rack before slicing and serving. Serve warm or cooled, dusted with powdered sugar.