Polish Poppy Seed Loaves Recipe

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Polish Poppy Seed Loaves Recipe
Polish Poppy Seed Loaves Recipe photo by Taste of Home
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Polish Poppy Seed Loaves Recipe

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4 1
MAKES:
24 servings
TOTAL TIME:
Prep: 50 min. + rising Bake: 35 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 50 min. + rising Bake: 35 min. + cooling

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 mixing 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 raisins, honey and lemon juice. Transfer to a bowl; cool for 10 minutes. Stir in candied orange peel and lemon peel.
In a small mixing 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.
Originally published as Polish Poppy Seed Loaves in Taste of Home December/January 2005, p59

Nutritional Facts

1 each: 234 calories, 7g fat (4g saturated fat), 52mg cholesterol, 118mg sodium, 39g carbohydrate (20g sugars, 1g fiber), 4g protein.

  • 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
  1. In a small bowl, dissolve yeast in warm water. In a large mixing 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.
  2. 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.
  3. In a small skillet, cook and stir poppy seeds and butter over medium heat for 3 minutes. Stir in raisins, honey and lemon juice. Transfer to a bowl; cool for 10 minutes. Stir in candied orange peel and lemon peel.
  4. In a small mixing 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.
  5. 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.
Originally published as Polish Poppy Seed Loaves in Taste of Home December/January 2005, p59

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