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Poppy Seed Swirl Loaves Recipe

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 YIELD: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


  • 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).

Nutritional Facts

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

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