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Poppy Seed Swirl Loaves

During the holidays, "Makowiec" makes an appearance in many Polish homes.—Taste of Home Test Kitchen
  • Total Time
    Prep: 1 hour + rising Bake: 25 min. + cooling
  • Makes
    2 loaves (14 slices each)

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 large egg
  • 1/4 cup chopped candied orange peel
  • 1/4 cup honey
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 large 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 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 2 teaspoons grated lemon zest
  • 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 zest 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 zest, 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 14x12-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.
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