Recipe by Linda (LMT)
"Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated but is easy enough to make for an old-world treat. I like it best after the second day."
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1 (.25 ounce) package
active dry yeast
warm water (100 degrees F/38 degrees C)
all-purpose flour, or more if needed
egg, separated - white reserved
This dough is awesome! So easy to work with and turned out great. I cheated on the poppy seed filling and used canned.. But this dough recipe is definitely a keeper
The ratio on pastry to poppyseed was off for my family. Too many poppyseeds. I will make a single loaf with the bread next time and cut the poppyseed mix in half. Maybe add a little more sugar to the bread dough to make up for the reduced sugar/poppyseed mixture.
I made this recipe at the request of a friend except I used a traditional walnut filling instead of poppyseed because I did not have poppyseeds on hand. The recipe measurements are dead-on accurate. The dough has a brioche type texture. I found it to be soft and sweet and easy to work with. I had no problems rolling it and found that extra flour was not needed (get it, kneaded). During the hour it rested I kept it uncovered in my oven on proof. I would like to make this again using the poppyseed filling and will try substituting half the water out that is called for to make the dough with milk for even richer dough. Great recipe!
Thank you, thank your mother and your aunt! This is indeed the old world recipe. I never thought I would find one better than mine. Until now! Perfection! I love this sweetbread, can you tell? ;)
This was just incredible!!!!!!!!!!!!! When I saw it was a yeast dough, I had second thoughts but it was so easy to put together and the dough came out perfect and trust me I am not any kind of dough expert. I used canned poppy seed filling and used a butter knife to spread it all over the inside to just about 1" from the edge and it came out so good baked just as the recipe said. This is definitely a KEEPER. THANK YOU for sharing it with the world!!!!! Right up there for holiday traditional sweetbread for us!!!!!!
I used to buy poppy seed rolls at a local farmer's market...and marvelled at their deliciousness and seeming difficulty to make. I am so glad I found this recipe! A Polish friend requested a poppy roll for Christmas and so I experimented. Found this recipe and (thanks to all the previous reviewers!) tried this one as it had the best ratings and looked easy and sensible as well. Since we have an eggless kitchen I omitted the egg (added a half tb of cornstarch into the dough and rubbed the loaf with butter and cornstarch prior to baking), also used 9oz of poppy seeds, 2 tb extra of sugar in both the filling and the dough. It came out amazing! A Russian and a Pole at dinner both told me it was the best poppy seed roll they ever had. I loved it too and made more for presents...definitely a keeper! I'm now experimenting with whole wheat and sourdough versions. Awesome recipe! Thanks!
It seemed to take a lot longer to rise to double in bulk than the one hour. I let mine rise 2 hours, and it was a little flat still. I could blame the yeast. I will try it again, because the dough was good and I used a can of poppy seed filling and it was very easy.
Made this for my father who may not be here next Easter. We always had poppy seed bread on Easter Sunday growing up in NJ. Moving to Fl, changed that. This Recipe was great and the closest I have seen to what I remember as the kid. It hit a home run for me with dad he really loved it.
I found the recipe very easy especially for someone who relies on her bread maker and has not kneaded dough since 8th grade home economics..... thanks so much for sharing it will be a staple in my holiday bake book!
* Percent Daily Values are based on a 2,000 calorie diet.
Old World Poppy Seed Roll
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 95
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