"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." — Linda (LMT)
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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
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!
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
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? ;)
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!
Same recipe as I have lost long ago - on an old label from poppy seed filling from a Polish Store, that always turned out well for me. The only difference that I have noticed was the butter melted and cooled to be added to yeast instead of working it in with a pastry knife, as in this recipe. Many thanks for posting!
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 thought this recipe was fantastic, especially the bread. It was extremely easy to make (I haven't baked like this since high school 15 years ago). Poppyseed in my opinion is rather expensive, and though my husband raved about the poppyseed filling, I found it bitter compared to a canned variety I used for comparison. However, the bread is quite versatile and tasted wonderful with a raspberry filling! Did I mention how easy the dough is to work with? Thank you so much for this recipe!
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.
* 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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