Poppy seed scrolls

Latvian poppy seed bun recipe

Latvians love their pastries (smalkmaizītes). They come in all shapes and sizes, from braided buns with raisins and sugar glaze to custard filled nests to soft jam or nut filled pockets dusted with icing sugar. And then there are poppy seed scrolls glazed with melted chocolate, my personal favourites. I looked long and hard for the softest and airiest dough recipe, as making them from the regular yeast dough just did not cut it for me. However, I do usually make them from leftover pīrāgi dough, then I just add more sugar to the poppy seed filling.

Poppy seed scrolls

Poppy seed scrolls


    For the dough
  • 600g flour
  • 14g dry yeast (around 3 tsp)
  • 100g sugar
  • 1 cup milk
  • pinch of salt
  • 200g soft butter
  • 1 egg
  • For the filling
  • 200g poppy seeds
  • 100g sugar (or honey)
  • For the glaze
  • 100g chocolate
  • 3 tbs buter


  1. Warm the milk to blood warm temperature (easy test is to put a drop of milk on an inside of the wrist, it should be warm, but not burn).
  2. Place sifted flour, yeast and couple tablespoons of sugar in a large bowl, add the warm milk. Mix together.
  3. Add the rest of the sugar and butter to the flour mixture, mix together. Knead the dough for couple minutes, cover it with tea towel and place in warm spot for 30 minutes to rise.
  4. Meanwhile, place poppy seeds in a bowl and soak them for 10-15 minutes. Drain well.
  5. Preheat the oven to 180 degrees.
  6. Sprinkle some flour on the rolling surface and place the dough on it.
  7. Roll the dough to a rectangle, slightly less than 1cm in thickness.
  8. Sprinkle the sugar evenly on the dough rectangle . Spread poppy seeds evenly on top of sugar. You can replace sugar with honey; just mix honey with poppy seeds and spread evenly over the dough.
  9. Roll up the dough from the widest edge.
  10. Cut the dough scroll in 1.5cm slices. Place the scrolls on the baking tray and let them rise for around 5-10 minutes.
  11. Whisk the egg to create egg wash. Using a pastry brush, brush each scroll with the egg wash.
  12. Place the tray in the oven and bake for 15 - 20 minutes.
  13. Take the scrolls off the tray and let them cool completely.
  14. Meanwhile, melt the chocolate and butter, mix well.
  15. Once the scrolls have cooled down, pour couple teaspoons of glaze on each scroll.


This recipe makes around 20 scrolls.




  1. alla
    March 11, 2016

    i dont know how to print this picter

  2. Anonymous
    October 25, 2021

    Is it plain flour or self raising flour for this recipe?

    1. Liva
      December 24, 2021

      You need to use plain flour in the recipe – yeast in the recipe will do the rest


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.