Authentic Gluten Free Poppy Seed Roll (Makový Závin)

The Poppy Seed Roll, known in Czech as Makový Závin, is a cherished staple of Central and Eastern European baking. This traditional holiday and everyday treat features a soft, slightly sweet yeast dough wrapped tightly around a thick, aromatic, naturally sweetened poppy seed filling.

Recreating a classic yeast-raised roll in a gluten free format can be tricky, as you need a dough that is pliable enough to roll without crumbling. This perfected recipe gives you a tender, authentic Gluten-Free Makový Závin that is rich with flavor and beautiful to slice. It’s the perfect way to carry on tradition, or start a delicious new one!

Allergen Information:

This recipe contains Gluten-Free Flour, Dairy (butter, milk), and Eggs.

Ingredient Notes:

• GF Flour Blend: Use a high-quality 1-to-1 or cup-for-cup gluten-free flour blend that contains xanthan gum. Yeast dough relies heavily on a binder to trap gases and achieve a good rise.
• Poppy Seeds: You must use ground poppy seeds for the filling. Whole poppy seeds will be hard and crunchy; ground seeds absorb the milk and sweeteners to create a dense, spreadable paste. You can purchase them pre-ground or grind them yourself using a clean coffee grinder or food processor.

• Active Dry Yeast: Ensure your yeast is fresh and proof it properly in warm milk and sugar.
• Milk (for Filling): Use whole milk to cook the poppy seed filling; this ensures the filling is rich and moist.

Baking Tips:

• Warmth is Key: Yeast doughs need a warm, draft-free environment to rise properly. A slightly warmed oven (turned off!) or a sunny spot works well.
• Rolling the Dough: Since gluten-free dough lacks the elasticity of wheat dough, roll it out gently between two sheets of parchment paper. This prevents sticking and cracking.
• Filling Consistency: The filling should be thick enough to spread easily without being runny. If it seems too wet, cook it for a few more minutes to reduce the liquid. If it’s too dry, add a splash more milk.
• Tight Roll: Roll the dough tightly, ensuring no air gaps. This prevents the filling from separating from the dough during baking.

Step-By-Step Photos and Directions:

1. Activate Yeast: Proof the yeast in warm milk and a pinch of sugar.
2. Make Dough: Combine dry dough ingredients. Add eggs, butter, and activated yeast mixture. Beat until a smooth, soft, slightly sticky dough forms. Let rise until doubled (about 1 hour).

1. Make Filling: In a saucepan, simmer ground poppy seeds with milk, sugar, and spices until thickened into a paste. Let cool completely.
2. Roll and Spread: Roll the risen dough between two sheets of parchment paper into a large rectangle. Spread the cooled filling evenly over the dough, leaving a border.
3. Roll and Bake: Tightly roll the dough into a log, starting from the long side. Pinch the seams to seal. Brush with egg wash and bake until golden brown.

Frequently Asked Questions:

• Can I use whole poppy seeds? No. Whole poppy seeds will not absorb the liquid and will remain hard. You must use ground poppy seeds for the authentic paste-like filling.
• How do I store the leftovers? Store the cooled, sliced roll wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week. It freezes beautifully for up to 3 months.
• Can I make the dough ahead? Yes. After the initial mix, wrap the dough and let it complete its first rise slowly in the refrigerator overnight. Let it warm up slightly before rolling.

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Czech Gluten Free Poppy Seed Roll

Equipment

• Stand mixer with dough hook (recommended)
• Rolling pin
• Large saucepan

Ingredients 1x2x3x

Dough

• 2 \1/2 cups GF All-Purpose Flour Blend (with xanthan gum)
• 1/4 cup granulated sugar
• 1 packet (2 \1/4tsp) active dry yeast
• 3/4 cup whole milk, warmed
• 1 large egg, room temperature
• 1/4 cup (4 Tbsp) unsalted butter, melted and cooled
• 1/2 tsp salt
• 1 large egg, beaten (for egg wash)

Filling

• 1 \1/2cups ground poppy seeds
• 3/4 cup whole milk
• 1/3 cup granulated sugar (or honey)
• 2 Tbsp butter
• 1 tsp vanilla extract
• 1/2 tsp lemon zest (optional, tradition

Instructions

1. Activate Yeast: In the mixer bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5-10 minutes until foamy.
2. Make Dough: Add the remaining sugar, flour blend, salt, egg, and melted butter to the bowl. Mix with the dough hook on medium-low speed for 5 minutes until a soft, smooth dough forms.
3. First Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled (1 to 1.5 hours).
4. Make Filling: While dough rises, combine ground poppy seeds, milk, sugar, and butter in a saucepan. Bring to a simmer over medium heat, stirring constantly until the mixture thickens into a thick paste (about 5 minutes). Remove from heat and stir in vanilla and lemon zest. Let cool completely.
5. Roll Dough: Preheat oven to 350F ,175C. Roll the risen dough between two sheets of parchment paper into a 10-inch rectangle.
6. Spread: Peel off the top sheet of parchment. Spread the cooled filling evenly over the dough, leaving a 1-inch border around the edges.
7. Roll and Bake: Starting from the long side, tightly roll the dough into a log. Pinch the seam shut. Transfer the roll (on the parchment paper) to a baking sheet. Brush generously with the beaten egg wash.
8. Bake: Bake for 35-45 minutes, or until deeply golden brown.
9. Cool: Let the roll cool on a wire rack before slicing. Serve warm or at room temperature.

Notes

• Slicing: Wait until the roll is fully cooled to slice it; slicing too early can cause the warm filling to run out.
• Sweetener: Honey or powdered erythritol can be substituted for the sugar in the filling for a different flavor profile or lower glycemic option.

SPECIAL NOTE

The traditional filling often includes a splash of rum or brandy. Add 1 teaspoon of dark rum extract (or actual rum, cooked off slightly) to the cooled filling for extra depth.

Nutrition

(Note: This nutritional analysis is an estimate for one slice, assuming 12 total slices.)

Nutrient	Amount per Serving (Estimated)
Calories	270 kcal
Protein	7 g
Fat	14 g
Saturated Fat	5 g
Carbohydrates	30 g
Fiber	3$ g
Sugar	12 g
Cholesterol	45 mg
Sodium	150 mg

Nutrition Disclaimer

All nutritional information provided is an estimate based on third-party calculators and assumes 12 equal servings. Values may vary significantly depending on the specific GF flour blend, whether honey or sugar is used, and the fat content of the milk. This information is for general guidance only.