Poppy seed & walnut rolls

| November 17, 2012 | 9 Comments

No other time are poppy seed (mákos) and walnut (diós) rolls most enjoyed than during the holiday season. These sweet rolls have always been a favorite and almost every family prides themselves on having a great recipe to make them.

In this version, the rolls are made from yeast dough which gives them a rich, moist texture. You can choose to add your choice of filling but be careful not to overfill them as they tend to spill out during the baking process.

For a festive look, you can garnish the top with nuts or dried fruits.

Happy baking!



1 cup (250 ml) of warm water
2 packages (16 grams) of active dry yeast
1/2 cup (115 grams) unsalted butter, melted
1/2 cup (115 grams) sugar
3 large eggs, at room temperature
1 teaspoon salt
4 1/4 cups (470 grams) all-purpose unbleached flour, plus extra for kneading

Poppy Seed Filling

1/2 cup (120 ml) milk
1/4 cup (50 grams) superfine sugar
1 1/4 cups (250 grams) poppy seeds, ground
6 tbsp (60 grams) raisins
1 tsp grated lemon zest
5 tbsp honey

Walnut Filling

1/2 cup (120 ml) milk
1/4 cup (50 grams) superfine sugar
1- 1/2 cup (350 grams) walnuts, coarsely ground
6 tbsp (60 grams) raisins
1 tsp grated lemon zest
5 tbsp honey


1 egg for glazing with 1 tbsp of water


Using a large bowl, dissolve the yeast in warm water and let stand until foamy for about 5 minutes.

Stir in the melted butter, sugar, eggs and salt. Mix until incorporated.

Add the flour, 1 cup at a time while mixing with a wooden spoon. Transfer the dough to a lightly floured work surface. Knead the dough until it is smooth and elastic for about 5 -7 minutes. The dough should be soft but not sticky. If the dough is too sticky, add more flour.

Form the dough into a ball and transfer to a large bowl. Cover with plastic wrap and let it rise in a warm, draft-free spot until it doubles in bulk for about 1 1/2 – 2 hours.

Meanwhile, to make the poppy seed or walnut filling; add the milk with the sugar. Bring to a boil and add the filling of your choice along with the raisins. Simmer for a few minutes, stirring constantly, then remove from the heat and stir in the lemon zest and honey. Allow filling to cool before using.

Preheat oven to 350°F (180°C) and line a standard baking sheet with parchment paper.

Using a sharp knife or pastry cutter, divide the dough into two equal parts. Roll out each piece into a rectangle measuring about 14 x 12 inches. Spread the dough with the nut or poppy seed filling leaving a margin of at least an inch on all edges. Roll up lengthwise, ensuring the rolls remain tight and firm.

Cover rolls with a cloth and let it rise again, 45 – 60 minutes.

Carefully transfer the rolls onto the baking sheet. Brush rolls with egg mixture. Bake for 30 minutes or until golden brown and firm to the touch. Allow rolls to cool.


– Ensure to spread filling evenly on dough while leaving a margin of at least an inch on all edges.

– To obtain a golden brown color, brush rolls with 1 egg mixed with 1 tbsp of water before baking in the oven.

– Slice just before serving and arrange slices like roof tiles on a plate.

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    Category: Holidays, Recipes

    About the Author (Author Profile)

    Suzanne Urpecz, creator and editor of The Hungarian Girl.

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