Delicious and Easy Poppy Almond Roll Recipe

I was introduced to a new food trend this year that has become so popular, it is now being called the “Poppy Almond Roll.”

It is a sweet, savory, and crunchy snack that has become my go-to for when I need a little pick-me-up.

I am not sure where these rolls originated from but I do know that they are popping up everywhere.

They can be found in grocery stores and specialty stores like Trader Joe’s. They are perfect for snacking on while watching Netflix or while you are out with friends.

The poppy seed filling is what makes these rolls unique and delicious – it adds just the right amount of sweetness to the savory almond crust. The

Poppy Almond Rolls, also known as Poppy Seed Rolls, are a type of pastry that is commonly found in the United Kingdom and Canada. They are made by rolling almond paste into a thin sheet and then cutting it into rounds.

Dough:

  • 2/3 cup milk, heated to 110 degrees F
  • 5 tbsp sugar, divided
  • 2 tsp dry active yeast
  • 2 eggs
  • 2 3/4 cups (344g) AP flour may need additional
  • 3 tbsp poppy seeds
  • 1 tsp salt
  • 1/2 cup (113g) butter, softened, cut into pieces
  • 1 tbsp butter, melted

Instructions:

Place heated milk in a 2-cup measuring cup, stir in 1 tbsp of sugar. Sprinkle yeast over and whisk to blend.

Let sit for 5 minutes until foamy. Add eggs and whisk until smooth. Combine flour, poppy seeds, salt, and remaining sugar in the bowl of a stand mixer fitted with a dough hook.

Add milk mixture. With the mixer running, add butter, one piece at a time, blending well between additions.

Mix on medium speed 1 minute. Knead on med/high speed until dough is soft and silky, about 5 minutes. If it seems too wet, sprinkle in 1 tbsp of flour at a time until it becomes a ball. 

Grease a medium bowl with butter and place dough in the bowl. Brush the remaining butter on top of the dough and cover with plastic wrap. Let rise in a warm area until doubled. 1-2 hours.

Filling:

  • 1 cup (226g) butter, softened
  • 1 cup (200g) sugar
  • 1 cup (140g) almonds, roughly chopped
  • 1/2 tsp salt
  • 1 egg

Combine the butter and sugar, in the bowl of a stand mixer, with the whisk attachment. Beat until light and fluffy, 2-3 minutes. Set aside.

On a lightly floured surface, roll out the dough into a 12×16″ rectangle, about 1/4″ thick. Have 1 long side facing you. Spread filling over the dough, leaving a 1″ border on the side farthest from you.

Sprinkle almonds evenly over and gently press into the surface. Beginning with the side closet to you, tightly roll into a log. Pinch together the ends and tuck under.

Using a large serrated knife, cut into 9 equal-sized pieces. Place buns cut side up, 3 rows of 3, in a 9″ square pan. Cover with a kitchen towel and let rise until doubled, 45-60 minutes.

Icing:

  • 1 cup (125g) powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla
  • pinch of salt

Whisk all the ingredients together until combined, adding more milk if too thick. Set aside

Baking:

Oven 350 degrees F. 

Whisk the egg with 1/2 tsp water. Brush over the tops of the risen buns. Bake until buns are golden brown and filling is bubbling for about 50 minutes.

Right after removing the buns from the oven, spread the frosting over evenly. Let cool slightly, and eat warm.

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