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Poppy Seed Swirl Loaves

 Poppy Seed Swirl Loaves
During the holidays, "Makowiec" makes an appearance in many Polish homes.—Taste of Home Test Kitchen
28 ServingsPrep: 1 hour + rising Bake: 25 min. + cooling

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 McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • GLAZE:

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Poppy Seed Swirl Loaves (continued)

Ingredients (continued)

  • 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.