Poppy seed roll

Poppy seed roll

Walnut (diós) and poppy seed (mákos) bejgli
Type	Pastry
Region or state	Central and Eastern Europe: Austria, Belarus, Bosnia, Croatia, Czech Republic, Germany, Hungary, Poland, Ukraine, Slovakia, Slovenia, Romania, Serbia, Russia Northern Europe: Denmark, Latvia, Lithuania
Main ingredients	Flour, sugar, egg yolk, milk or sour cream, butter, poppy seeds or walnuts or chestnuts
Variations	Poppy seed, walnut, chestnut
Media: Poppy seed roll

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^[1]), Slovak (makovník), Czech (makový závin), Austrian (Mohnbeugel, Mohnstrudel or Mohnstriezel), Ukrainian (pyrih z makom пирiг з 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 (magonmaizite), German (Mohnstrudel), Danish (wienerbrød, or Vienna bread), and Yiddish (mohn roll).