Polish Poppy Seed Loaves Recipe

By AnitaD

Ingredients

• FILLING:
• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 4-1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 tsp. salt
• 1/2 cup cold butter
• 2 eggs
• 2 egg yolks
• 1/2 cup sour cream
• 1 tsp. vanilla extract
• 3 Tbsp. poppy seeds
• 2 Tbsp. butter
• 1/4 cup raisins
• 2 Tbsp. honey
• 2 tsp. lemon juice
• 1/4 cup finely chopped candied orange peel
• 2 tsp. grated lemon peel
• 2 egg whites
• 1/2 cup sugar
• ICING:
• 1 cup confectioners' sugar
• 2 Tbsp. lemon juice

Details

Servings 24
Preparation time 50mins
Cooking time 85mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Combine eggs, yolks and yeast mixture; add to crumb mixture and mix well. Beat in sour cream and vanilla until smooth.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half. Roll out into two 12-in. squares; cover with plastic wrap.

In a small skillet, cook and stir poppy seeds and butter over medium heat for 3 minutes. Stir in the raisins, honey and lemon juice. Transfer to a bowl; cool for 10 minutes. Stir in candied orange peel and lemon peel.

In a small bowl, beat egg whites until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. Fold into poppy seed mixture. Spread over each square to within 1/2 in. of edges. Roll up each square jelly-roll style; pinch seams to seal.

Place on a greased baking sheet. Cover and let rise until nearly doubled, about 45 minutes.

Bake at 350° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool completely. Combine icing ingredients; drizzle over cooled loaves.
Yield: 2 loaves (12 slices each).