Poppy seed and walnut roulade recipe

This is a fast and tried Hungarian recipe. The dough doesn’t need to be raised, and the resulting cake is delicious. The recipe will make three cakes.


For the dough

1 cup sour cream (200 ml)
1 cup pork fat
2 eggs + 1 egg to spread onto the top of the roulades
3 tablespoons sugar
1 teaspoon salt
50 g yeast
Approximately 600-800 g flour

For the poppy seed filling (if all three roulades are filled with poppy seeds)

500 g poppy seeds
400 g sugar
A small amount of milk
2 packages vanilla sugar
Some add-ons that can be used: grated lemon peels, raisins, dried fruits etc.

For the walnut filling (if all three roulades are filled with walnuts)

500 g nuts
400 g sugar
A small amount of milk
2 packages vanilla sugar
The same add-ons can be used as in case of the poppy seed filling

Prepare the filling ahead of time. Add the sugar and the vanilla sugar to the walnuts or poppy seeds; mix them with a small amount of milk, add the desired flavouring and the filling is ready. Of course, if you use both walnut and poppy fillings, the ratio will change. To make the dough, mix the sour cream, the shortening, the eggs, the sugar and the salt. Crumble in the yeast, and lastly add the flour. Make sure the dough doesn’t turn too hard. Divide the dough into three parts, roll them out and spread on the filling. Roll up the flattened pieces of dough (not too tight), spread some raw eggs onto them, poke them in several places with a fork and bake them in a preheated oven at 180 degrees.

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