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Poppy Seed Roll with Sour Cherry Jam and Rum Glaze

Poppy Seed Twisted Loaf with Sour Cherry Jam and Rum Glaze

This soft and buttery Twisted Poppy Seed Loaf with Sour Cherry Jam and Rum Glaze is the perfect recipe for an indulgent Christmas or Easter Brunch! Serve it fresh out of the oven ! 

Course Dessert, Snack
Cuisine German
Keyword German poppy seed roll, poppy seed filling, poppy seed twist bread
Prep Time 25 minutes
Cook Time 45 minutes
Resting time 1 hour 30 minutes
Total Time 1 hour 10 minutes
Servings 10 people
Calories 200 kcal
Author Kiki Johnson


For the dough

  • 500 g flour
  • 1 tsp salt
  • 250 ml milk lukewarm
  • 4 - 7 g Instant Yeast
  • 70 - 80 g sugar
  • 1 egg
  • 80 g butter softened
  • 3 drops almond extract

For the filling

  • 200 ml milk
  • 50 g sugar
  • 50 g honey
  • 200 g poppy seeds finely ground
  • 2 tbsp rum
  • 1 tbsp butter
  • 1 -2 tsp lemon zest
  • 1 jar sour cherry jam or 2 cups frozen sour cherries
  • 1 tbsp lemon juice
  • 1-2 tbsp rum
  • 1 egg for brushing

For the glaze

  • 150 g powdered sugar
  • 1 tbsp milk
  • 3 tbsp rum


  1. In the bowl of your stand mixer mix the flour and salt together.

  2. Heat up the milk until lukewarm, add sugar, yeast, egg and almond extract and stir to combine everything. Pour this mixture into your flour and knead with the hook attachment for a couple of seconds until it starts to come together a bit. Then add the butter bit by bit. Knead the dough about 5 to 7 minutes in the stand mixer ( or with your hands for about 10 minutes) until your dough is very soft, smooth and elastic.

  3. Shape the dough into a ball, brush with a bit of oil and let it proof in a lightly oiled, covered bowl for about 2 h or until doubled in size.
  4. You can also put the covered bowl in the fridge to proof overnight. If you go for the overnight proof, your ingredients can be mixed cold apart from the butter which needs to be softened. Also, if proofing overnight, I recommend only using 4 g of yeast !
  5. For the filling: heat milk in a medium pot and add sugar and honey. Bring to a boil and add the ground poppy seeds. Let everything bubble up once, then take off the heat and transfer to a different bowl to cool down. Once slightly cooled, stir in rum, butter and lemon zest.
  6. Stir lemon juice and rum into the sour cherry jam. If using frozen cherries, make sure they are thawed completely and have been drained in a sieve. You might even consider blotting them dry with a paper towel.
  7. Once the dough has doubled in size, knead quickly for a minute (overnight proves don't should NOT be kneaded again )
  8. Roll out the dough into a large rectangle about ¼-inch thick.
  9. Spread your poppy seed felling onto the dough, leaving a 1,5 cm seam on the edges. Sprinkle cherries on top of the poppy seed filling or, if using jam, top filling with dollops of sour cherry jam using a tsp.
  10. Roll the dough up like you would for cinnamon rolls, from one long end to the other long end.
  11. Using a knife, dough cutter, or bench scraper, cut down the center of the roll leaving 1½ to 2-inches intact on one end.

  12. Twist the two cut pieces one over the other until the ends meet.
  13. Pinch the ends together and tuck them underneath. Place the poppy seed loaf on a greased baking sheet. Cover the loaf with plastic wrap and let rise for 30 minutes. In the meantime, preheat oven to 350 F or 180 C.
  14. Brush loaf with the egg wash and bake for 35 to 40 minutes. During the last 15 minutes, cover the braid with foil to keep it from browning too much. Take loaf out of the oven after baking and let cool.
  15. Whisk together the ingredients for the glaze. Once the loaf has cooled down a little you can glaze it. Enjoy while still slightly warm!