Traditional cake with poppy seeds, extremely tasteful and simple. The dough is made of a gluten-free flour blend and a ready gluten-free poppy seed mass. Two flourishing poppy seeders come out of the recipe.


Yeast dough:

  • 300 g Mix C flour, about 4 tablespoons of flour for bedding
  • 120 ml of milk (room temp)
  • 100g butter (room temp)
  • 3 yolks
  • 2 tablespoons of sugar
  • 1 can of ground poppy seeds with nuts and raisins
  • 2 egg whites

Yeast leaven:

  • 40 g of fresh yeast
  • 40 ml of warm milk
  • 1 teaspoon of sugar

In a scoop, mix slightly warm milk 40 ml with 1 teaspoon of sugar and 40 g of crushed yeast. Cover the container tightly with clingfilm and leave in a warm place for about 10-15 minutes.


Pour 300 g Mix C flour, 120 ml milk, 100 g butter, 3 yolks, 2 heaped tablespoons of sugar and yeast leaven into the bowl. Knead the dough. It should not stick to your hand, if necessary add a little flour. Form 2 balls, foil with tinfoil and put into the freezer for an hour or into the fridge for 3 hours. Remove the dough from the freezer and roll out each part on baking paper to a rectangle thick approx. 2 – 3mm. Using a brush spread eggs whites on each square of the dough. Than spread on it the poppy seed mass leaving about 1- 2cm from the edges. Cover the poppy seed mass again with egg whites and roll up the dough. Pinch ends together or tuck ends under to prevent filling from leaking out. Place the rolls on baking sheets, top coat with egg yolks. Leave them in a warm place, covered with a cloth for about 15 minutes to rise. Bake in a preheated oven to 180 ° C for about 40 minutes.

The dough may crack during baking. Can be served topped with icing.