| Total: | 3 hr 15 min |
| Prep: | 15 min |
| Cook: | 3 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 4 cups flour
- Pinch of salt
- 2 tablespoons sugar
- 2 teaspoons dried yeast
- 6 ounces milk
- 1 lemon, zested
- 4 tablespoons of butter
- 4 tablespoons butter
- 4 ounces poppy seed
- 2 ounces honey
- 1/2 cup golden raisins
- 1/4 cup orange zest
- 1/2 cup ground almonds
- 1 egg yolk
- 3 tablespoons sugar
- 1 tablespoon milk
Instructions
- Sift the flour, salt, and sugar in a bowl. Stir in the yeast and make a well. Heat the milk and lemon in a pan with the butter. Let mixture cool and then mix with dry ingredients. Knead the dough mixture until smooth and elastic and cover in a bowl. Let rise in warm place until it doubles in size. While the dough is rising get started on the filling. Melt butter in a medium sized pan and add all the poppy seeds except for 1 tablespoon. Add the honey, raisins and zest. Cook on low for 5 minutes and remove from heat, add the almonds and let cool. Cream the egg yolk and sugar together, and fold into poppy seed mixture. Begin to roll out dough on a floured surface into a 12 by 12-inch square. Roll dough to 1/8-inch thick. Spread your filling to within 1-inch of the edge of the dough. Roll both ends towards the center. Brush with olive oil and cover with plastic wrap and let rise for 1 hour. Brush with milk and sprinkle with remaining poppy seeds. Bake in a preheated 375 degree oven for 30 minutes or until golden brown.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 436 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 5 g |
| Sugar | 17 g |
| Protein | 10 g |
| Cholesterol | 41 mg |
| Sodium | 30 mg |
Reviews
not nearly enough milk for the amount of flour called for..i probably added at least 3/4 c more milk…nice flavor though
The measurements for this recipe are off A LOT! Be prepared if you follow the dough recipe to have dough that just does not come together at all. It will not form a ball. I had to add A LOT of milk to make this work and it took me forever as I did not want to add too much. I added a little at a time for about 20 minutes until I had it right and my KitchenAid mixer could knead it. If you go out online and look at other poppyseed recipes there are ratios of 3 cups flour to 1 1/2 cup milk. The dough is currently rising so I cannot say whether or not it will turn out ok.
For years we tried to make our Gramma’s poppyseed bread. A receipe that was never written down. This is very close. Thank You.
hmmmm