This Poppy Seed and Walnut Roll Bread is sweet, doughy and packs a lot of flavor. I guess its safe to say that I have a poppy seed obsession. In addition, I love the texture, the softness, sweetness and nuttiness they bring to any dessert and they are perfect. The bread is one of my favorite baked concoctions. Its one of my mom’s signature recipes, that we always ask for. The bread is very soft, and loaded with traces of walnuts and poppy seeds. If you love flaky crescent dough, you will love this bread.
While making this Poppy Seed and Walnut Roll Bread requires some labor and dedication, it is totally worth it. Because you will get a bread that is soft like a cloud, rich, nutty with a slight vanilla flavor. Also, you will want to eat for breakfast and dinner and as a snack in between.
This poppy seed and walnut roll bread is a staple in our house, and I usually make 2 batches to last a week. You can store it at room temperature, covered with a kitchen towel to avoid dryness.
Many people fear the popopy seeds, and I notice in the western cuisine they are mostly used for visual aspects in combination with some citrus, like lemon bread, but they are so delicious, and they can totally carry a dessert on their own, taking center stage. The poppy seeds are cooked in milk with vanilla beans which makes them full of flavor and they pair nicely with the soft and sweet bread and walnut paste.
How should I store the Poppy Seed and Walnut Roll Bread?
The bread can be stored wrapped in plastic wrap at room temperature for 4-5 days.
Can you freeze the Poppy Seed and Walnut Roll Bread?
This bread also freezes well. First, cool the bread completely and do not glaze it, if you intend to freeze it. Then, fully wrap it in plastic wrap, tightly. After that, wrap in aluminum foil or place it in freezer bags. Freeze for up to 3 months. Defrost before slicing.