Polish Poppy Seed Loaves Recipe

Polish Poppy Seed Loaves Recipe photo by Taste of Home

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Traditionally, these loaves were eaten after sundown on Christmas Eve as part of a 12-course meal. At our house, we never can wait that long to bite into the pretty spiral slices of this tender, coffee cake-like treat.—Linda Gronewaller, Hutchinson, Kansas

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Polish Poppy Seed Loaves Recipe

Prep: 50 min. + rising Bake: 35 min. + cooling

Yield: 24 Servings

50 35 85

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4-1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/2 cup cold butter
2 eggs
2 egg yolks
1/2 cup sour cream
1 teaspoon vanilla extract
FILLING:
3 tablespoons poppy seeds
2 tablespoons butter
1/4 cup raisins
2 tablespoons honey
2 teaspoons lemon juice
1/4 cup finely chopped candied orange peel
2 teaspoons grated lemon peel
2 egg whites
1/2 cup sugar
ICING:
1 cup confectioners' sugar
2 tablespoons lemon juice

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Combine eggs, yolks and yeast mixture; add to crumb mixture and mix well. Beat in sour cream and vanilla until smooth.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half. Roll out into two 12-in. squares; cover with plastic wrap.
In a small skillet, cook and stir poppy seeds and butter over medium heat for 3 minutes. Stir in the raisins, honey and lemon juice. Transfer to a bowl; cool for 10 minutes. Stir in candied orange peel and lemon peel.
In a small bowl, beat egg whites until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. Fold into poppy seed mixture. Spread over each square to within 1/2 in. of edges. Roll up each square jelly-roll style; pinch seams to seal.
Place on a greased baking sheet. Cover and let rise until nearly doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Remove from pan to wire racks to cool. Combine icing ingredients; drizzle over cooled loaves. Yield: 2 loaves (12 slices each).

Nutritional Facts 1 serving (1 each) equals 234 calories, 7 g fat (4 g saturated fat), 52 mg cholesterol, 118 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Polish Poppy Seed Loaves in Taste of Home December/January 2005, p59