Poppy Seed Swirl Loaves Recipe

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During the holidays, "Makowiec" makes an appearance in many Polish homes.—Taste of Home Test Kitchen

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Poppy Seed Swirl Loaves Recipe

Prep: 1 hour + rising Bake: 25 min. + cooling

Yield: 28 Servings

60 25 85

Ingredients

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

Directions

Place poppy seeds in a small saucepan and cover with water. Bring to a boil. Remove from the heat; let stand until cool. Strain through a fine mesh strainer.
Place poppy seeds and almonds in a food processor; cover and process until blended. In a large skillet, melt butter. Add sugar and poppy seed mixture; cook and stir over low heat for 10 minutes. Remove from the heat. Transfer to a large bowl; cool to room temperature.
Stir in the citron, egg, orange peel, honey, lemon peel and vanilla. In a small bowl, beat egg whites on high speed until stiff peaks form. Gradually fold into poppy seed mixture; set aside.
In a small bowl, dissolve yeast in warm water; let stand for 5 minutes. In a large bowl, combine 3 cups flour, confectioners' sugar and salt; cut in butter until crumbly. Add the sour cream, eggs, egg yolks, lemon peel, vanilla and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough in half. Roll each portion into a 14-in. x 12-in. rectangle. Spread poppy seed filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
Place loaves seam side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Cool for 15 minutes. Combine glaze ingredients; drizzle over loaves. Yield: 2 loaves (14 slices each).

Nutritional Facts 1 slice equals 322 calories, 16 g fat (5 g saturated fat), 56 mg cholesterol, 135 mg sodium, 40 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Poppy Seed Swirl Loaves in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p72