These Croatian Poppy Seed Rolls are a delightful blend of tradition and indulgence, perfect for any occasion. With a soft, pillowy dough and a rich, nutty poppy seed filling, each bite offers a satisfying contrast of textures. The rolls are subtly sweet, with a hint of warmth from the spices, making them irresistible fresh out of the oven. In just 30 minutes of prep and 15 minutes of baking, you’ll create a treat that feels both comforting and special. The two-hour proofing time ensures the dough rises to perfection, resulting in rolls that are light, airy, and utterly delicious.
Whether enjoyed with coffee in the morning or as an afternoon snack, these rolls bring a touch of Croatian charm to your table. The poppy seed filling adds a unique crunch and depth of flavor, while the golden-brown exterior gives them a rustic, homemade appeal. They’re surprisingly easy to make, yet they feel like a labor of love, perfect for sharing with family and friends. Let the aroma of freshly baked rolls fill your kitchen and transport you to a cozy European bakery. These rolls are more than a recipe—they’re a little slice of joy in every bite.
Ingredients for Croatian Poppy Seed Rolls
- For The Dough:
- 1 ½ cups (200g /7oz) strong bread flour
- 4 tablespoons (40g/1.4oz) caster sugar
- 3 tablespoons (40g/1.4oz) butter (softened)
- 1 egg yolk
- ½ teaspoon salt
- 1 ½ teaspoons (7g/.4oz) active dried yeast
- ⅓ cup (100ml /3oz) + 1 tbsp whole milk (warm)
- For The Filling:
- 1 cup (150g/5oz) ground poppy seeds
- ¼ cup (100ml/3oz) whole milk
- ½ cup (120g/4oz) granulated sugar
- 3 ½ tbsp (50g /1.7oz) butter (softened)
- ½ teaspoon lemon zest
- ½ teaspoon cinnamon
Step-by-Step Instructions
- Make the Dough:
- In a bowl of a stand mixer (or a regular bowl), combine the flour, sugar, butter, egg yolk, and salt.
- Dissolve the yeast in the warm milk in a small jug, then pour it into the bowl with the other ingredients.
- Mix until a shaggy dough forms. Knead for 10 minutes using a mixer or 15 minutes by hand until the dough is bouncy and slightly tacky.
- Once smooth and springy, shape the dough into a ball, cover the bowl with cling film and a hand towel, and let it rise at room temperature for 1.5-2 hours until doubled in volume. Alternatively, refrigerate overnight.
- Prepare the Filling:
- In a small saucepan, combine the ground poppy seeds, milk, lemon zest, and cinnamon. Heat until simmering.
- Add the sugar and cook until melted. Let the mixture cool before using.
- Assemble the Rolls:
- Turn the risen dough onto a floured surface and roll it out into a long, thin rectangle (about 1/8 inch thick).
- Spread a thin layer of softened butter over the dough, followed by a thin layer of the poppy seed filling.
- Roll the dough tightly into a long log, similar to cinnamon rolls.
- Line a baking tin with parchment paper, cut the log into 3-4 pieces, and place them side by side in the tin.
- Cover loosely with cling film and let proof while preheating the oven to 400°F (200°C).
- Bake and Serve:
- Brush the tops of the poppy logs with milk and bake for 15 minutes until golden brown.
- Cover the tray with aluminium foil and bake for an additional 10 minutes.
- Once baked, remove from the oven and let cool. Sprinkle with powdered sugar before cutting into slices. Enjoy!
Perfect Pairings: Serving Suggestions
These Croatian Poppy Seed Rolls are delightful on their own, but they pair beautifully with a cup of coffee or tea for a cozy breakfast or afternoon treat. For a special touch, serve them with a dollop of whipped cream or a drizzle of honey. They also make a lovely addition to a dessert platter alongside fresh fruit or a scoop of vanilla ice cream.
Storage Secrets: Keeping Them Fresh
Store your poppy seed rolls at room temperature in an airtight container for up to 3 days. If you’d like to keep them longer, wrap them tightly in plastic wrap and freeze for up to 2 months. To reheat, simply warm them in the oven at 300°F (150°C) for 5-10 minutes until they’re soft and fragrant again.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the dough the night before and let it rise in the refrigerator overnight. This not only saves time but also enhances the flavor. For the filling, you can grind the poppy seeds in advance and store them in an airtight container. When ready to bake, simply assemble and bake as directed.
Recipe Variations: Get Creative
Feel free to experiment with the filling! Swap the poppy seeds for ground walnuts or almonds for a nutty twist. You can also add a layer of apricot jam or chocolate spread before rolling up the dough. For a festive touch, sprinkle the rolls with chopped nuts or a glaze made from powdered sugar and lemon juice.
Equipment Guidance: Tools You’ll Need
To make this recipe a breeze, use a stand mixer with a dough hook for kneading. A rolling pin and a sharp knife are essential for shaping and cutting the rolls. A baking tin lined with parchment paper ensures easy removal and cleanup. Don’t forget a pastry brush for applying milk to the tops before baking!
Croatian Poppy Seed Rolls
Ingredients
For The Dough
- 1 ½ cups strong bread flour 200g /7oz
- 4 tablespoons caster sugar 40g/1.4oz
- 3 tablespoons butter softened, 40g/1.4oz
- 1 egg yolk
- ½ teaspoon salt
- 1 ½ teaspoons active dried yeast 7g/.4oz
- ⅓ cup whole milk warm, 100ml /3oz
- 1 tablespoon whole milk warm
For The Filling
- 1 cup ground poppy seeds 150g/5oz
- ¼ cup whole milk 100ml/3oz
- ½ cup granulated sugar 120g/4oz
- 3 ½ tablespoons butter softened, 50g /1.7oz
- ½ teaspoon Lemon zest
- ½ teaspoon Cinnamon
Instructions
- Make the Dough
- In a bowl of a stand mixer, or just a bowl, place the flour, sugar, butter, egg yolk and salt. In a small jug dissolve the yeast in the warm milk and pour into the other ingredients. Mix until a shaggy dough forms, then continue kneading until the dough becomes bouncy and slightly tacky. If using a mixer knead for 10 minutes, and if you’re kneading by hand, knead for 15 minutes.
- Once the dough is smooth and springs back to the touch, shape into a ball, and cover the bowl with cling film and a hand towel. Let it rise for 1.5-2 hours at room temperature until doubled in volume. Alternatively, place in the refrigerator and rise overnight.
- To Prepare the Filling
- Place ground poppy seeds, milk, lemon zest and cinnamon into a small saucepan and heat until simmering. Add in the sugar and cook until melted. Let cool before using.
- Assembling the Rolls
- Once the dough has risen, turn it out onto a floured work surface. Using a rolling pin, roll the dough out into a long and thin rectangle, about 1/8 inch thick. Spread the softened butter on the rolled out dough into a thin layer, followed by a thin layer of the poppy seed filling. Roll up the dough just like you would for cinnamon rolls, into a long log.
- Line a baking tin with some parchment paper and cut up the log into 3-4 long pieces, and place into the tin next to one another. Cover loosely with cling film and let proof while you preheat the oven to 400°F (200°C).
- When the oven is preheated, brush the tops of the poppy logs with some milk and bake for 15 minutes until golden brown, then take out the logs and cover the tray with aluminium foil and place back in the oven for 10 more minutes. Once baked, take the logs out of the oven and remove the foil while they cool. Sprinkle with some powdered sugar and cut up into slices/rolls. Enjoy! Store at room temperature for up to 3 days.
