Poppy Seed, Almond, and Marzipan Roll

Name: Poppy Seed, Almond, and Marzipan Roll
Prep time: 150 min
Cook time: 30 min
Total time: 180 min
Yield: 8
Ingredients: Brewer's yeast (or 3 teaspoons if fresh) 1 ½ tsp; Sugar 0.3 cup; Eggs small 2; Type 00 flour 2.4 cups; Butter 2 tbsp; Vanilla bean 1; Lemon peel 1/2; Fine salt 1 pinch; Whole milk 0.3 cup; Marzipan 3.5 oz; Peeled almonds 0.7 cup; Poppy seeds 11 tbsp; Whole milk &frac13; cup; Eggs 1; Poppy seeds to taste

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408

Calories per serving

Vegetarian

Energy Kcal 408
Carbohydrates g 45.8
of which sugars g 17.2
Protein g 13.6
Fats g 18.9
of which saturated fat g 4.15
Fiber g 8
Cholesterol mg 88
Sodium mg 199

Difficulty: Average
Prep time: 2 h 30 min
Cook time: 30 min
Serving: 8
Cost: Average
Note plus 4 hours of rising

PRESENTATION

Soft layers and a pretty swirl make the Poppy Seed Roll with marzipan filling a real standout on any dessert table. Rich, moist dough made with homemade yeast dough gives every bite that classic fluffy texture families look for, while the bold filling – full of almond flavor and nutty poppy seed – adds just enough sweet taste to keep everyone coming back. People love seeing this roll sliced up for a weekend breakfast or as a coffee cake beside their favorite cup. The way the buttery streusel topping melts over the surface, picking up a golden look as it cools, just makes it even more inviting. Whenever folks want that touch of German baking or a treat reminiscent of family traditions (especially during the holidays), this is usually their first pick for serving family and friends.

Home cooks notice how well this almond roll fits in on busy days – reliable and easy for a family breakfast, brunch, or even as a simple after-dinner dessert. Looks nice on any celebration table, since the attractive swirl and rich marzipan filling stand out without needing fancy toppings. Works great for holiday gatherings or as part of a brunch spread where you want something just a little special… plus it really adapts for different family tastes. Kids love a warm slice plain, while adults might enjoy it with cream or fresh fruit on the side (banana, strawberries – whatever’s around works). Even simple slices can take the place of other sweet breads or classic coffee cake, so it’s always a crowd-pleaser. Best part is, families appreciate how this roll stays soft and tasty all day, making it one of those celebration recipes you keep in your regular rotation for every get-together. Whenever someone asks what’s DELICIOUS at the table, this German-inspired roll is always a great answer!

INGREDIENTS

408

Calories per serving

Ingredients for the Dough: Brewer's yeast 1 ½ tsp (6 g) - (or 3 teaspoons if fresh); Sugar 0.3 cup (60 g); Eggs 2 - small; Type 00 flour 2.4 cups (300 g); Butter 2 tbsp (30 g); Vanilla bean 1; Lemon peel - 1/2; Fine salt 1 pinch; Whole milk 0.3 cup (80 ml)

For the Filling: Marzipan 3.5 oz (100 g); Peeled almonds 0.7 cup (100 g); Poppy seeds 11 tbsp (160 g); Whole milk ⅓ cup (100 ml)

For the Coating: Eggs 1; Poppy seeds to taste

Preparation

How to prepare Poppy Seed, Almond, and Marzipan Roll

To make the poppy seed, almond, and marzipan roll, start with the dough: in the bowl of a stand mixer fitted with a flat beater, place sifted flour, granulated sugar 1, and dried yeast 2. Pour in the milk slowly 3,

flavor with grated lemon zest 4. Finally, add the eggs and turn on the mixer 5, when all the ingredients are mixed, replace the flat beater with the dough hook, add the vanilla bean seeds 6,

salt 7, knead with the hook 8 and without stopping the machine, add the butter one piece at a time 9, waiting for it to be incorporated before adding another.

Continue until the dough is hooked, then place it on a work surface and shape it into a round shape 10, butter a bowl 11, place the dough ball inside, cover with plastic wrap 12, and let it rise in the oven with the light on for about 4 hours or until the dough has tripled in volume.

In the meantime, in a mixer bowl, place the almonds 13, chopped marzipan 14, blend everything together, then transfer the mixture to a bowl, add the poppy seeds 15,

finally pour in the milk slowly, mixing with a spatula 16 to combine all the ingredients. Take back the dough that has tripled in volume 17, roll it out with a rolling pin on a floured work surface 18

you should get a rectangular sheet about 8 x 12 inches and 1/5 inch thick 19. Spread the filling on the sheet 20 and level it with a spatula, leaving a border of about 3/4 of an inch 21.

Brush the edge with beaten egg 22. Roll the sheet from the long side 23 and seal the dough at the seams and fold the two ends down to close 24.

You will have obtained your roll 25, place it on a baking tray lined with parchment paper 26, brush the surface with beaten egg 27,

score the surface with a smooth-bladed knife with crossed diagonals to create a diamond pattern 28, sprinkle with poppy seeds 29 and bake in a preheated static oven at 340°F for 30 minutes (or in a convection oven at 300°F for 20 minutes). Once cooked, take the poppy seed, almond, and marzipan roll out of the oven, let it cool, and then serve it in slices 30.

Tip

As an alternative to marzipan, you can use honey to sweeten the filling.

Storage

Store the poppy seed, almond, and marzipan roll under a glass cloche for 2-3 days at most. You can freeze it either raw or cooked if you used fresh ingredients.

For the translation of some texts, artificial intelligence tools may have been used.