Print

Golden Swirl Delight: A Poppy Seed Roll with Honey and Chocolate Drizzle

A soft, golden-brown pastry filled with a sweet and nutty poppy seed mixture, lightly sweetened with honey, and finished with a rich chocolate drizzle. This classic European dessert is perfect for holidays, family gatherings, or as a comforting treat with a warm cup of tea or coffee.

Ingredients

Scale
  • 300 ml warm milk
  • 50 g sugar
  • 6 g dry yeast (about 1 ½ tsp)
  • 500 g all-purpose flour
  • 80 g butter, melted
  • 2 egg yolks
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 200 g poppy seeds
  • 3 tbsp honey
  • 3 tbsp powdered sugar
  • 1 tsp lemon zest
  • 100 g dark chocolate
  • 50 ml heavy cream

Instructions

  • Prepare the Dough

    • In a bowl, mix warm milk, sugar, and dry yeast. Let it sit for 10 minutes until foamy.
    • Add flour, melted butter, egg yolks, salt, and vanilla extract. Knead until smooth.
    • Cover and let rise for 1.5 hours, or until doubled in size.
  • Make the Filling

    • Grind the poppy seeds in a coffee grinder or food processor.
    • Mix with honey, powdered sugar, and lemon zest until combined.
  • Assemble the Roll

    • Roll out the dough into a rectangle on a lightly floured surface.
    • Spread the poppy seed mixture evenly over the dough.
    • Roll it up tightly into a log and place it on a lined baking sheet. Cover and let rise for another 30 minutes.
  • Bake

    • Preheat oven to 180°C (350°F).
    • Bake for 30-35 minutes, until golden brown and firm to the touch.
  • Drizzle with Chocolate

    • Melt dark chocolate with heavy cream over low heat, stirring until smooth.
    • Drizzle over the cooled roll and let set before slicing and serving.

Notes

  • For extra softness, brush the roll with melted butter before baking.
  • Let the roll cool completely before slicing to avoid crumbling.
  • If you prefer a thicker chocolate topping, double the amount of chocolate and cream.
  • Store leftovers in an airtight container for up to 3-4 days.