Polish Poppy Seed Loaves 2
Transport your taste buds to Eastern Europe with this classic Polish Poppy Seed Loaves recipe, a festive delight that’s perfect for holidays or special occasions. Featuring a tender, buttery dough enriched with egg yolks and vanilla, these loaves are filled with a rich and aromatic filling made from honey-soaked poppy seeds, crunchy walnuts, juicy raisins, and bright hints of lemon zest. Rolled into elegant spirals and baked to golden perfection, these loaves boast a glossy egg wash finish that beckons you to dive in. Whether dusted with powdered sugar for extra charm or enjoyed as-is, these sweet, nutty loaves are sure to impress friends and family. Ideal for sharing, they’re the perfect addition to any table spread. Keywords: Polish Poppy Seed Loaves, traditional Polish recipe, holiday baking, sweet bread loaf, poppy seed filling, yeast bread recipe.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.5 cup Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Dry yeast
- 1 cup Whole milk
- 6 tablespoons Unsalted butter
- 3 units Egg yolks
- 1 teaspoon Vanilla extract
- 1.5 cups Poppy seeds
- 0.5 cup Honey
- 0.5 cup Walnuts (chopped)
- 0.5 cup Raisins
- 1 teaspoon Lemon zest
- 1 unit Egg (beaten, for egg wash)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
In a large mixing bowl, combine 3 cups of flour, granulated sugar, salt, and dry yeast. Set aside.
In a small saucepan, heat the milk and butter over medium heat until the butter is melted and the mixture is warm (but not hot, around 110°F).
Pour the warm milk mixture into the dry ingredients and mix until just combined.
Add the egg yolks and vanilla extract, and stir until the dough starts to come together.
Gradually add the remaining 1 cup of flour and knead the dough on a lightly floured surface for about 8-10 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
While the dough rises, prepare the poppy seed filling. In a small saucepan, combine the poppy seeds and honey over low heat, stirring constantly until the mixture thickens, about 3-5 minutes.
Remove the poppy seed mixture from heat and stir in the chopped walnuts, raisins, and lemon zest. Allow the filling to cool completely before using.
Once the dough has risen, punch it down and divide it in half. Roll out each half into a rectangle, about 12x9 inches.
Spread half of the poppy seed filling evenly over each rectangle, leaving a 1-inch border around the edges.
Carefully roll up each rectangle from the shorter side, creating two tight logs. Pinch the seams and ends to seal the loaves.
Place the loaves seam-side down on a parchment-lined baking sheet. Cover them with a kitchen towel and let them rise again for about 30 minutes.
Preheat your oven to 350°F (175°C).
Brush the loaves with the beaten egg for a shiny finish.
Bake the loaves in the preheated oven for 35-40 minutes, or until golden brown and hollow-sounding when tapped.
Remove the loaves from the oven and let them cool completely on a wire rack.
Optionally, dust the loaves with powdered sugar before serving.
Nutrition Facts
Calories |
4788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 955 mg | 318% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 699.2 g | 254% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 284.4 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 2129 mg | 164% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 2848 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
