Poppy Seed Roll - Baigli

I usually make poppy seed rolls when I want a dessert that keeps well, isn't fussy, and can be made ahead for busier days. These rolls have graced our table during several holidays, but they’re also great for a weekend day when I feel like baking something that will stay fresh for a few days. There are various recipe versions, but I've settled on one that doesn’t turn out too dry and has enough poppy seeds without being overly sweet.

Quick Info

Total time: 3 hours (including rising and cooling)
Servings: 3-4 rolls, about 24 slices
Difficulty: medium

Ingredients

For the dough:
550 g all-purpose flour (type 000)
1 packet of dry yeast (7 g)
200 g butter (room temperature, cubed)
200 ml milk (not too cold)
70 g sugar
100 g sour cream (minimum 20% fat)
2 egg yolks

For the filling:
200 g ground poppy seeds
150 g sugar
70 ml milk
half a vial of lemon essence or the zest of one lemon
2 egg whites

For brushing:
2 egg yolks
1 tablespoon milk

Instructions

1. Place the cubed butter in a large bowl. Add the sugar and egg yolks. Mix everything with a mixer on low speed until it becomes a smooth cream.

2. Pour in the sour cream and milk. Mix quickly. Don’t overdo it, just enough to combine the ingredients.

3. Add the flour mixed with the dry yeast. Start kneading. Initially, it will be soft, but after 5-6 minutes, it becomes more elastic. Stop when it no longer sticks to your hand.

4. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 1.5 hours. Meanwhile, prepare the filling.

5. Place the milk and sugar in a saucepan. Bring them to a boil, stirring to dissolve the sugar. Add the poppy seeds and the essence or lemon zest. Keep it on low heat for another 3-4 minutes to bind slightly. Remove from heat and let it cool completely.

6. Beat the egg whites until stiff, then gently fold them into the cooled poppy seed mixture using a spatula. The filling should be firm, not liquid.

7. Prepare two baking trays: a regular one and, if desired, a loaf pan, both lined with parchment paper. Preheat the oven to 180°C (356°F), using convection if available.

8. Divide the risen dough into 4 equal pieces. Work with one piece while keeping the others covered. On a floured surface, roll out a piece into a rectangle about 25x20 cm.

9. Place a quarter of the poppy seed filling on the dough, leaving a 2 cm border. Roll it tightly, trying not to break it. Pinch the ends well and place the roll in the tray, seam side down.

10. Repeat with the remaining dough and filling. Usually, 3 rolls fit in one tray, while the fourth goes in a separate tray (like a loaf pan).

11. Mix the egg yolks with the milk and lightly brush each roll with a pastry brush. Don’t apply a thick layer to avoid it dripping onto the paper.

12. Bake the trays in the oven for 35-40 minutes. The rolls should be golden and sound hollow when tapped lightly.

13. Remove them from the oven and let them cool completely, ideally overnight. Do not slice them while hot – they crumble and won’t cut nicely.

Why I make this recipe often

It’s a poppy seed roll that doesn’t dry out quickly and keeps well in the fridge for a few days. I can make them a day ahead and have them ready for guests or for lunchboxes. The dough is easy to work with and doesn’t require expensive or rare ingredients. The filling stays firm and doesn’t leak, even if you slice it thinner.

Tips and Variations

Tips

- Ensure the butter is truly at room temperature; otherwise, it won’t incorporate well.
- Kneading should be vigorous at the beginning, but don’t overdo it at the end to avoid making the dough too elastic and hard to roll out.
- For the filling, let the poppy seeds cool completely before adding the egg whites; otherwise, they may curdle.
- Don’t add too much filling to prevent the roll from cracking.
- After baking, it’s crucial to let them cool completely. Don’t rush this step.

Substitutions

- Sour cream can be substituted with full-fat yogurt if you don’t have anything else.
- Butter can be replaced with baking margarine, but the texture won’t be the same.
- Lemon essence can also be replaced with orange zest if you want a different flavor.

Variations

- You can add soaked raisins to the poppy seed filling.
- You can use half poppy seeds and half walnuts with the same dough.
- If you want larger rolls, divide the dough into 3 instead of 4.
- It can also be made as a walnut roll (just adjust the filling; the rest remains the same).

Serving Ideas

- It’s great as a simple dessert or alongside coffee for breakfast.
- For events, cut thick slices and arrange them on platters with other pastries.
- Leftovers can be sliced and dried in the oven at low heat, becoming almost like a crunchy biscuit.

Frequently Asked Questions

1. What do I do if I don’t have dry yeast?

You can use 25 g of fresh yeast. Dissolve it in a little warm milk with 1 teaspoon of sugar, then pour it over the flour when kneading.

2. What can I substitute for poppy seeds?

Ground walnuts work just as well. The ratio is the same, but add 1-2 tablespoons of milk if the mixture is too dry.

3. Can the roll be frozen?

Yes, after it has cooled completely. Slice it and place it in the freezer in sealed bags. When needed, let it thaw at room temperature and then gently reheat if desired.

4. Can I reduce the sugar in the filling?

Yes, you can use 100 g of sugar without any issues. The filling will be less sweet, but the poppy seeds will compensate with flavor.

5. Why does my roll crack during baking?

Usually due to too much filling or the dough being too thin. It also helps to let the rolls rest for 10 minutes before baking.

Nutritional Values

One slice (about 40 g) has approximately:
Calories: 150-170 kcal
Protein: 3 g
Fat: 7 g
Carbohydrates: 20 g

These are approximate values and may vary depending on the thickness of the slices or how much filling you use. Poppy seeds provide healthy fats, while butter and sour cream contribute to the final texture.

Storage and Reheating

The rolls stay fresh for 3-4 days if well-wrapped in plastic or stored in an airtight container at room temperature. In the fridge, they can last up to a week, but the texture may become slightly denser. To reheat, place a slice in the oven for 3-4 minutes at 150°C (302°F) or microwave it for a few seconds. It’s important not to expose them to air to prevent drying out.

The butter should be at room temperature, cut into cubes, and placed in a tall bowl. Add the sugar and egg yolks and mix with a mixer. Add the cream, milk, flour, and yeast, and start kneading. Let the dough rise (in a warm place) for 1 hour and 30 minutes. Meanwhile, boil the milk and sugar, adding the poppy seeds and lemon essence, and let it simmer for a few minutes before cooling. Whip the egg whites until stiff and mix with the poppy seed mixture. Prepare a high-sided baking tray, line it with parchment paper, and preheat the oven. Divide the dough into 4 pieces. On a floured work surface, roll each piece of dough into a rectangular shape, place a few tablespoons of the poppy seed mixture, and roll it up. Seal the ends well to prevent the filling from leaking out. Place each roll in the lined tray; I could fit only 3, and I put one separately in a loaf pan. Mix the egg yolks with a spoonful of milk and brush each poppy seed roll. Bake for 35-40 minutes. Let it cool overnight, then slice and serve. Enjoy your meal.

 Ingredients: For the Dough: 550 g flour, 1 packet of yeast, 200 g butter, 200 g milk, 70 g sugar, 100 g sour cream, 2 egg yolks. For the filling: 200 g poppy seeds, 70 ml milk, 150 g sugar, 1/2 lemon essence. For brushing: 2 egg yolks, 1 tablespoon of milk.

 Tags:  baigli poppy roll