This is my mom's recipe, she's been making this same poppy seed roll since I was a kid. You'll see the recipe I found in her cookbook (pic attached below), that's my handwriting, I was about 10 years old when I re-wrote it, because she kept all her recipes written on a piece of paper, so me and my sister transferred each in her cookbook. Probably that's why I still love everything that contains poppy seed, the taste reminds me of my childhood, the period of my life when my mom was baking something every day. I grew up in a family where we ate home prepared food, my mom was cooking every day and she also went to work and took care of 3 kids, so I'm doing the same now, I got a good row model in my life, right? :) 



  • 1 yeast cube (40 g) or 2 bags dry yeast
  • 1 tbs sugar
  • 5 tbs warm milk

Mix to dissolve and to activate.


  • 800 g flour (28 oz)
  • a pinch of salt
  • 4 eggs
  • 100 g melted butter (3.5 oz)
  • 250 ml milk (1 cup)
  • 100 g sugar (3.5 oz)
  • grated lemon zest

Mix everything with a mixer together with the activated yeast and leave on warm place to double its size.


  • 400 g ground poppy seed (14 oz)
  • 4 tsp vanilla sugar or add vanilla extract
  • 2 tsp cinnamon
  • 4 tsp honey
  • 100 g (3.5 oz) raisings (optional, I never put raisings in anything) 

about 150 ml boiling milk (3/5 cup)

Mix everything and pour with the boiling milk. Set aside.


  1. When your dough has doubled its size, put on a floured surface and divide in 3 parts.
  2. Roll out a rectangular 20x30 cm crust from each part and apply 1/3rd from the filling.
  3. Roll and arrange the prepared rolls on a large baking tray coated with baking paper.
  4. Leave to stand for 30 more  minutes, coat with egg yolk and sprinkle a little sugar and sesame seeds on top.
  5. Put to bake at 180 C (350 F) for about 30 minutes or until golden brown.
    The recipe in my mom's cookbook written by me when I was a child