{{Short description|Pastry}} {{distinguish|Nut roll}} <!-- walnut roll --> {{Infobox prepared food | name = Poppy seed roll | image = Bejgli1.jpg | caption = Walnut (''diós'') and poppy seed (''mákos'') bejgli | image_alt = Walnut (''diós'') and poppy seed (''mákos'') bejgli | alternate_name = | region = Central and Eastern Europe: Austria, Belarus, Bosnia, Croatia, Czech Republic, Germany, Hungary, Poland, Ukraine, Slovakia, Slovenia, Romania, Serbia, Russia<br /> Northern Europe: Latvia, Lithuania | course = | type = Pastry | served = | main_ingredient = Flour, sugar, egg yolk, milk or sour cream, butter, poppy seeds or walnuts or chestnuts | variations = Poppy seed, walnut, chestnut | calories = | other = }}

The '''poppy seed roll''' is a pastry consisting of a roll of sweet yeast bread (a sweet roll) with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts.

It is popular in Central Europe and parts of Eastern Europe, where it is commonly eaten at Christmas and Easter time. It is traditional in several cuisines, including Polish (''strucla z makiem'', ''strucla makowa''; poppy seed cake = ''makowiec''), Kashubian (''makówc''), Hungarian (''mákos bejgli''<ref name="ReferenceA">{{cite book |last1=Meyer |first1=June V. |title=June Meyer's Authentic Hungarian Heirloom Recipes |date=1998 |publisher=June V. Meyer & Aaron D. Meyer |isbn=978-0-9665062-0-4 }}{{pn|date=May 2025}}</ref>), Slovak (''makovník''), Czech (''makový závin''), Austrian (''Mohnbeugel'', ''Mohnstrudel'' or ''Mohnstriezel''), Ukrainian (''zavyvanets iz makom'' завиванець із маком, or ''makivnyk'' маківник), Belarusian (''makavy rulet'' макавы рулет), Bosnian, Croatian and Serbian (''makovnjača'' or ''štrudla sa makom''), Slovenian (''makova potica''), Romanian (''coardă cu mac''), Russian (''rulet s makom'' рулет с маком), Lithuanian (''aguonų vyniotinis''), Latvian (''magoņmaizīte''), German (''Mohnstrudel''), and Yiddish (mohn roll).

==Ingredients== There are two different doughs used, one with yeast and one without. The dough is made of flour, sugar, egg yolk, milk or sour cream and butter, and yeast.<ref name="Dorcas">{{cite book |title=Hungarian recipes |publisher=Dorcas Guild of the Magyar United Church of Christ |location=Elyria, Ohio|year=1960|page=44}}</ref> The dough may be flavored with lemon or orange zest or rum. The poppy seed filling<ref>{{cite web |url=http://www.konyhamester.hu/index.php?frameaddress=http://www.konyhamester.hu/a_r_t/recept/295.htm |title=Mákos bejgli |language=hu |publisher=Konyhamester.hu |access-date=2020-07-29 |archive-date=2021-01-19 |archive-url=https://web.archive.org/web/20210119214456/http://www.konyhamester.hu/index.php?frameaddress=http://www.konyhamester.hu/a_r_t/recept/295.htm |url-status=dead }}</ref> may contain ground poppy seeds, raisins, butter or milk, sugar or honey, rum and vanilla. Sometimes, apricot jam, which is one of the most popular jams used in Hungarian cuisine, is substituted for sugar. There is another similar dish called walnut roll or nut roll, which contains a filling of ground walnuts and sugar, optionally enriched with raisins, rum, butter or milk and/or lemon zest. This filling may be spiced with cinnamon, nutmeg, clove or vanilla.<ref>{{cite web|url=http://cross-cooking.eu/hu/node/438 |title=Diós és Mákos bejgli with picture |archive-url=https://web.archive.org/web/20120402044336/http://cross-cooking.eu/hu/node/438 |access-date=2020-07-29|archive-date=2012-04-02 }}</ref>

The dough is at first quite heavy, stiff and dry, but with kneading and resting becomes very elastic and strong. It is rolled out into a large sheet, thick or thin depending on taste. One aesthetic principle is that the dough and filling layers should be of equal thickness. Another is that more layers are better. The filling is spread over the dough, which is then rolled into a long cylinder or log. Traditional recipes usually involve brushing the log with the egg white left over from the yolk used in the dough. The unbaked log is gently transferred to a sheet pan, left to rest, then baked until golden brown.

Other recipes use different washes before baking, or a glaze or icing added after baking.

==Variants== The poppy seed filling is a paste of ground poppy seeds, milk, butter, sugar and/or honey, often with additional flavorings such as lemon zest and juice.<ref name="Dorcas"/> It may have raisins.<ref name="Clayton">{{cite book|title=Bernard Clayton's New Complete Book of Breads|first=Bernard|last=Clayton|edition=30|publisher=Simon and Schuster|year=2003|isbn=0-7432-3472-3|pages=308–310|url=https://books.google.com/books?id=Nqbe0e6VUK0C&pg=RA6-PA308}}</ref> The walnut filling is a paste of ground walnuts, milk, butter, sugar, often with additional flavorings such as coffee or orange zest.<ref name="Dorcas"/>

In Hungarian cuisine, the rolls, one with each filling, are served together. The combination is known as ''mákos és diós'' (poppy seed and walnut). However, in some English language cookbooks there may be no mention of the walnut filling as an alternative.<ref>{{cite book |last1=Hensperger |first1=Beth |title=Bread for Breakfast |date=2001 |publisher=Ten Speed Press |isbn=978-1-58008-213-6 |pages=81–83 }}</ref> Some other food writers combine the poppy seeds and walnuts together in one filling.<ref>{{cite book |last1=Vitz |first1=Evelyn Birge |chapter=Hungarian poppy-seed-and-walnut roll |pages=138–139 |chapter-url={{GBurl|hrdUYzuAO14C|p=138}} |title=A Continual Feast: A Cookbook to Celebrate the Joys of Family and Faith Throughout the Christian Year |date=1991 |publisher=Ignatius Press |isbn=978-0-89870-384-9 }}</ref>

==See also== {{portal|Food}}

* Babka * Cozonac * Hamantash * Kołacz * List of desserts * Lokum * Makovnjača * Nut roll * Strudel * Tsoureki

==Further reading== * {{cite journal |last1=Samano |first1=Kimberly L. |last2=Clouette |first2=Randal E. |last3=Rowland |first3=Barbara J. |last4=Sample |first4=R.H. Barry |title=Concentrations of Morphine and Codeine in Paired Oral Fluid and Urine Specimens Following Ingestion of a Poppy Seed Roll and Raw Poppy Seeds |journal=Journal of Analytical Toxicology |date=October 2015 |volume=39 |issue=8 |pages=655–661 |doi=10.1093/jat/bkv081 |pmid=26378141 |pmc=4570939 }}

==References== {{reflist}}

==External links== {{Commons category|Poppy seed rolls}} *[https://web.archive.org/web/20081226102540/http://recept24.hu/karacsonyi-receptek/beigli-recept-finom-bejgli-makos-dios-gesztenyes-beiglik.html Recipe: Hungarian Beigli] *[http://www.gastronaut.hr/recept.asp?id=1664 Recipe: Croatian ''makovnjača'']

{{pastries}} {{Christmas}}

Category:Christmas food Category:Easter food Category:Hungarian desserts Category:Lithuanian desserts Category:Pastries with poppy seeds Category:Polish desserts Category:Czech cuisine Category:Silesian cuisine Category:Romani cuisine Category:Slovak cuisine Category:Austrian cuisine Category:Romanian cuisine