TOTAL TIME: Prep: 1 hour + rising Bake: 25 min. + cooling
MAKES: 28 servings


  • 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

Nutritional Facts

1 slice: 322 calories, 16g fat (5g saturated fat), 56mg cholesterol, 135mg sodium, 40g carbohydrate (21g sugars, 3g fiber), 7g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place loaves seam side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
  7. 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).
Originally published as Poppy Seed Swirl Loaves in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p72

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