It is traditional in several cuisines, including Polish (strucla z makiem, strucla makowa; poppy seed cake = makowiec), Kashubian (makówc), Hungarian (mákos bejgli[1]), Slovak (makovník), Czech (makový závin), Austrian (Mohnbeugel, Mohnstrudel or Mohnstriezel), Ukrainian (pyrih z makom пирiг з маком or makivnyk маківник), Belarusian (makavy rulet макавы рулет), Bosnian, Croatian and Serbian (makovnjača or štrudla sa makom), Slovenian (makova potica), Romanian (coardă cu mac), Russian (rulet s makom рулет с маком), Lithuanian (aguonų vyniotinis), Latvian (magonmaizite), German (Mohnstrudel), and Yiddish (mohn roll).

They dough is made of flour, sugar, egg yolk, milk or sour cream and butter, and yeast.

The unbaked log is gently transferred to a sheet pan, left to rest, then baked until golden brown.

[citation needed] In Poland, poppy seed rolls, known as makowiec, typically contain an array of additives to the fillings, such as rum-soaked raisins, dried plums & apricots, chopped almonds & walnuts and candied peel.

It is also common for some poppy seed fillings to be sweetened with fruit jams, such as plum or apricot, most notably in Czech (makový závin) and Slovak (makovník) variants of the dessert.

In Russian cuisine, poppy seed filling is often used to prepare a variety of intricate pastries, with dough being braided and woven into several unique shapes.

Instead of a glaze, these rolls are usually covered in a dense egg wash and melted butter to produce a soft and spongy final product, known as rulet s makom.

In Ashkenazi Jewish cuisine, poppy seed paste (mohn in Yiddish) is a common filling in desserts, often featured in both leavened and unleavened recipes.

Many Jewish communities from throughout Central and Eastern Europe, Israel and diaspora will use this paste to prepare babka, a braided, open-faced version of the poppy seed roll.

It consists of a rolled sheet of yeast dough onto which feta-style white cheese, walnut or poppy seed is sprinkled over a thin coat of butter.