Taste of Home
Poppy Seed Roll
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
YIELD: 1 loaf.
Usually, I don't get much of an immediate response from people when I serve this. They're too busy eating it! Poppy Seed Roll really brings the light to my husband's eyes. He prefers it over any birthday cake I could bake.
I like to serve this bread as a just-right, not-too-sweet dessert. And i always offer a glass of cold milk, too—my husband's part of a family dairy!
Ingredients
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3/4 cup whole milk
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1/3 cup butter, cubed
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1/2 cup sugar
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3/4 teaspoon salt
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3 large eggs
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1/2 teaspoon vanilla extract
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1/2 cup warm water (110° to 115°)
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1 package (1/4 ounce) active dry yeast
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5 to 6 cups all-purpose flour, divided
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1 can (12 ounces) poppy seed filling
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1-1/3 cups chopped walnuts, divided
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1 teaspoon water
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Icing
Directions
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1.
In a saucepan, heat milk, butter, sugar and salt. Cool to lukewarm. Add 2 beaten eggs and the vanilla extract. Dissolve yeast in warm water.
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2.
In a large bowl, combine milk mixture, yeast mixture and enough flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
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3.
Punch dough down and let rest for 5 minutes. Roll dough into a 12-in. x 18-in. rectangle. Spread with poppy seed filling and 1 cup nuts. Starting with the long side, roll up dough and pinch the edges to seal.
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4.
Place on a large greased baking sheet, seam side down. Curve slightly to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes.
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5.
Beat remaining egg with 1 teaspoon water; brush over top. Bake at 350° for about 30 minutes. Cool on wire rack. Glaze with confectioners' sugar icing and top with remaining nuts.
Nutrition Facts
1 slice: 317 calories, 12g fat (3g saturated fat), 46mg cholesterol, 163mg sodium, 45g carbohydrate (7g sugars, 1g fiber), 8g protein.
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