A cooking blog

Roll with poppy seeds and custard cream

Рулет з маком та заварним кремом


2-4 hours including
dough rising


10 servings



Zavyvanets, yeast strudel, or a roll with poppy seeds – is a traditional Ukrainian home confectionery. 

Usually people bake zavyvanets for Easter using part of the Paska bread dough.


I offer to make roll dough not using a pre-ferment Paska bread dough method, but a simpler one. In such way you will have the opportunity to make delicious home confectionery more often. 

And, if you cut the raw roll into pieces, you can make poppy seeds buns. 

Ingredients for the filling

Cook poppy seeds for 10 minutes in water after they start boiling, drain the water and cook in milk for 10 minutes after boiling, drain the milk.


Beat poppy seeds with a blender, add raisins and jam, stir well.

Рулет з маком та заварним кремом

Ingredients for custard cream

You can omit the cream and cook the roll only with poppy seed filling.

Heat the milk to boiling temperature. At the same time whip well the egg, sugar and cornstarch.

Carefully pour the hot milk into the mixture, stirring constantly with a whisk.

Pour everything back to the pot and cook until thickened. After the cream starts boiling, cook for 1 minute. Strain.

Cover with food film in contact, store in the fridge until use.

Ingredients for the dough


My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.

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In my blog you will find master classes that will be interesting for both beginners and professionals.

I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.

Method of cooking

Pour flour, sugar, salt into the bowl of a mixer, crush yeast, pour milk on top.

Knead with a hook nozzle until the ingredients are combined.

Cut room temperature butter, add to the dough.

Continue kneading until the dough is smooth, elastic and does not stick to the walls of the bowl.

Transfer the dough to a bowl, cover with food film and a towel.

Leave the dough to rise in a warm place for 1-1.5 hours.

Roll into a 35-25 cm rectangle.

Grease the dough with half of the cream. (Use the other half of the cream in another recipe).

Spread the poppy seed filling on top, smooth everything.

Wrap the roll, tucking the edges.

Transfer to a baking sheet lined with baking  parchment.

Cover with a towel, let it rise for 30-40 minutes.

Coat with a mixture of yolk + 10 gr of milk, sprinkle with poppy seeds.

Bake for 40 minutes at 180°C, if needed cover the roll with parchment.

Cool down completely.

For hand kneading, dissolve the yeast in warm milk, add sugar, part of the flour and soft butter. Mix with a spoon, and then continue with your hands, gradually adding the rest of the flour and salt.


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