Lithuanian Poppy Seed Rolls (Aguoniniai Vyniotiniai)
Sweet, spiral-shaped rolls filled with a rich, aromatic poppy seed paste. These are a beloved treat, often enjoyed during holidays and special occasions, with a tender, slightly sweet dough and a generous poppy seed filling.
🧂 Ingredients
- 500 g All-purpose flour(plus more for dusting)
- 7 g Active dry yeast(or 20g fresh yeast)
- 250 ml Warm milk(around 40°C (105°F))
- 75 g Granulated sugar(divided)
- 75 g Butter(melted, plus more for greasing)
- 1 large Egg(beaten, for egg wash)
- 1 tsp Salt
- 200 g Poppy seeds
- 150 ml Milk(for filling)
- 1 tsp Vanilla extract(optional, for filling)
👨🍳 Instructions
- 1
In a small bowl, combine warm milk, 1 tablespoon of sugar, and the yeast. Let it sit for 5-10 minutes until foamy.
- 2
In a large bowl, whisk together flour, the remaining sugar, and salt. Make a well in the center and pour in the yeast mixture and melted butter. Mix until a soft dough forms.
💡 Tip: If the dough is too sticky, add a little more flour; if too dry, add a tablespoon of milk. - 3
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 4
While the dough rises, prepare the filling. Grind the poppy seeds finely (a food processor or spice grinder works well). In a saucepan, combine ground poppy seeds, 150ml milk, and optionally vanilla extract. Cook over low heat, stirring constantly, until the mixture thickens to a spreadable paste. Let it cool completely.
- 5
Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle, about 1/4 inch thick.
💡 Tip: Aim for a rectangle of roughly 12x18 inches. - 6
Spread the cooled poppy seed filling evenly over the dough, leaving a small border along one of the long edges.
💡 Tip: Ensure the filling is spread thinly and evenly. - 7
Starting from the long edge with the filling spread all the way to it, tightly roll up the dough into a log. Pinch the seam to seal.
💡 Tip: Roll tightly to prevent the filling from leaking out. - 8
Cut the log into 12 equal slices. Place the slices cut-side up in a greased baking dish or on a parchment-lined baking sheet. Cover and let rise for another 20-30 minutes.
- 9
Preheat oven to 180°C (350°F). Brush the tops of the rolls with the beaten egg wash.
- 10
Bake for 25-30 minutes, or until golden brown and cooked through.
- 11
Let cool slightly before serving. These are best enjoyed warm.
💡 Pro Tips
- ✓For a smoother filling, you can add a tablespoon of honey or a little more milk if it's too dry.
- ✓Ensure the poppy seeds are finely ground for the best texture.
- ✓If you don't have fresh yeast, active dry yeast can be used as directed.
🔄 Variations
- Add a chocolate glaze over the cooled rolls.
- Incorporate a bit of lemon zest into the filling for a brighter flavor.
- Some recipes include raisins in the poppy seed filling.