Best 7 Poppy Seed Swirl Loaves Recipes

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Poppy seed swirl loaves are delectable treats of soft and fluffy bread swirling with a sweet and nutty poppy seed filling. This classic combination invites you to embark on a flavor-filled journey, with each bite enveloping you in a symphony of textures and flavors. Whether you're looking for a delightful breakfast treat, an afternoon snack, or a sweet ending to your meal, poppy seed swirl loaves are sure to satisfy your cravings. So, step into the kitchen, gather your ingredients, and let's begin our culinary adventure to create these dreamy poppy seed swirl loaves.

Check out the recipes below so you can choose the best recipe for yourself!

OLD WORLD POPPY SEED ROLL



Old World Poppy Seed Roll image

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.

Provided by Linda

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 16

Number Of Ingredients 12

½ pound poppy seeds
¾ cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
½ cup hot milk
1 (.25 ounce) package active dry yeast
½ cup warm water (100 degrees F/38 degrees C)
2 tablespoons white sugar
2 cups all-purpose flour, or more if needed
½ teaspoon salt
¼ cup butter
1 egg, separated - white reserved

Steps:

  • Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
  • Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
  • Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
  • Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
  • Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
  • Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
  • Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
  • Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
  • Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
  • Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
  • Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g

VANILLA & POPPY SEED SWIRL CAKE



Vanilla & poppy seed swirl cake image

This clever rolled dough gives this bundt cake a lovely swirled finish. Serve as a special occasion breakfast, or with coffee

Provided by Cassie Best

Categories     Treat

Time 1h30m

Number Of Ingredients 13

400g '00' or sponge flour
7g sachet or 1½ tsp fast-action dried yeast
50g golden caster sugar
100ml milk , warmed
3 large eggs , beaten
150g butter (from a 250g pack - use the rest in the filling), really soft but not melting or greasy
100g flaked almond
140g poppy seed
100g butter (save 1 tbsp for greasing)
1 tbsp vanilla extract
4 tbsp clear honey
85g icing sugar
2 tsp vanilla extract

Steps:

  • Combine the flour, yeast, sugar, milk, eggs and ½ tsp salt in a freestanding mixer fitted with a dough hook and mix for 5 mins, or tip into a large bowl and mix with your hands for 10 mins - the dough should look quite sticky at this stage. Add the butter, bit by bit, mixing after every addition, until it is all fully incorporated. Mix for a few more mins until smooth. Transfer to a clean, oiled bowl, cover with a sheet of oiled cling film and leave to rise for 3 hrs at room temperature (somewhere cool, otherwise the butter in the dough will start to melt), then transfer to the fridge and leave overnight (you can use the dough straight away but the flavour will not be as good).
  • Tip the almonds into a large frying pan and toast for a few mins until starting to brown, then add the poppy seeds and toast for a few mins more until aromatic. Leave to cool completely.
  • Tip the cooled seeds and nuts into a food processor with the butter, vanilla and honey, and whizz to a smooth paste.
  • If using dough from the fridge, remove at least 3 hrs (or until it reaches room temperature) before using. Generously grease a large Bundt tin with butter (ours has a 2.5-litre capacity). Tip the dough onto your work surface and gently knead to knock out the air bubbles. Roll the dough to a rectangle, roughly 35 x 45cm, and spread the poppy seed butter all over the surface. Starting from one of the long sides, roll the dough up tightly. With the seam side facing up, place the dough into the Bundt tin in a ring shape, tucking one end into the other. Cover the tin with oiled cling film and leave to rise for 30-40 mins, or until it fills roughly ¾ of the tin. Heat oven to 200C/180C fan/gas 6.
  • Uncover and bake for 35 mins until golden brown. Meanwhile, for the glaze, mix the icing sugar and vanilla with 2 tbsp water. Turn the cake out onto a wire rack and brush all over with the vanilla glaze - keep layering it on until it is all used up. Cool for 10 mins before serving.

Nutrition Facts : Calories 506 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium

POLISH POPPY SEED LOAVES



Polish Poppy Seed Loaves image

Traditionally, these loaves were eaten after sundown on Christmas Eve as part of a 12-course meal. At our house, we never can wait that long to bite into the pretty spiral slices of this tender, coffee cake-like treat.-Linda Gronewaller, Hutchinson, Kansas

Provided by Taste of Home

Time 1h25m

Yield 2 loaves (12 slices each).

Number Of Ingredients 23

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 teaspoon salt
1/2 cup cold butter
2 large eggs, room temperature
2 large egg yolks, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
FILLING:
3 tablespoons poppy seeds
2 tablespoons butter
1/4 cup raisins
2 tablespoons honey
2 teaspoons lemon juice
1/4 cup finely chopped candied orange peel
2 teaspoons grated lemon zest
2 large egg whites
1/2 cup sugar
ICING:
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • 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 zest., 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.

Nutrition Facts : Calories 234 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 118mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

POPPY SEED SWIRL LOAVES



Poppy Seed Swirl Loaves image

During the holidays, "Makowiec" makes an appearance in many Polish homes.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 1h25m

Yield 2 loaves (14 slices each).

Number Of Ingredients 26

1 pound poppy seeds (about 2-1/2 cups)
1/2 cup chopped almonds
2 tablespoons butter
3/4 cup sugar
1/2 cup chopped candied citron
1 large egg
1/4 cup chopped candied orange peel
1/4 cup honey
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 large egg whites
DOUGH:
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
4 to 4-1/2 cups all-purpose flour
1 cup confectioners' sugar
1/2 teaspoon salt
3/4 cup cold butter
1/2 cup sour cream
2 large eggs, room temperature
2 large egg yolks, room temperature
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
GLAZE:
1 cup confectioners' sugar
1 tablespoon lemon juice

Steps:

  • Place poppy seeds in a small saucepan and cover with water. Bring to a boil. Remove from the heat; let stand until cool. Strain through a fine mesh strainer., Place poppy seeds and almonds in a food processor; cover and process until blended. In a large skillet, melt butter. Add sugar and poppy seed mixture; cook and stir over low heat for 10 minutes. Remove from the heat. Transfer to a large bowl; cool to room temperature. , Stir in the citron, egg, orange peel, honey, lemon zest and vanilla. In a small bowl, beat egg whites on high speed until stiff peaks form. Gradually fold into poppy seed mixture; set aside., In a small bowl, dissolve yeast in warm water; let stand for 5 minutes. In a large bowl, combine 3 cups flour, confectioners' sugar and salt; cut in butter until crumbly. Add the sour cream, eggs, egg yolks, lemon zest, vanilla and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough in half. Roll each portion into a 14x12-in. rectangle. Spread poppy seed filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. , Place loaves seam side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Cool for 15 minutes. Combine glaze ingredients; drizzle over loaves.

Nutrition Facts :

RASPBERRY-LEMON-POPPY SEED LOAF



Raspberry-Lemon-Poppy Seed Loaf image

A fresh raspberry swirl and crunchy poppy seed add zest to this classic lemon loaf.

Provided by Cindy Rahe

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
2 containers (5.5 oz each) Liberté® organic sweet cream yogurt
1/2 cup unsalted butter, melted
2 eggs
Grated peel of 1 lemon
2 tablespoons poppy seed
1 cup raspberries
2 tablespoons granulated sugar
1 teaspoon cornstarch
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice

Steps:

  • Heat oven to 350°F. Spray 9 x 5-inch loaf pan with baking spray.
  • In large bowl, beat cake mix, yogurt, melted butter, eggs, lemon peel and poppy seed with electric mixer on low speed until just combined, then on medium speed for 2 minutes. Set aside.
  • Place raspberries, granulated sugar and cornstarch in microwavable bowl. Smash berries with fork until mostly broken down. Microwave uncovered on high 30 seconds; stir and microwave in 15-second increments, stirring between each, until mixture has thickened slightly and mixture bubbles (about 45 seconds). Set aside.
  • Scrape two-thirds of the batter into pan; spread smooth. Spread raspberry mixture over top; spread with remaining batter.
  • Bake about 1 hour or until golden and toothpick inserted in center comes out clean. Remove to cool on rack 1 hour.
  • In small bowl, stir icing ingredients to desired consistency. Drizzle over cooled loaf before slicing.

Nutrition Facts : Calories 290, Carbohydrate 40 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 25 g, TransFat 0 g

POPPY SEED SWIRL LOAF



Poppy Seed Swirl Loaf image

Make and share this Poppy Seed Swirl Loaf recipe from Food.com.

Provided by Mom2Rose

Categories     Quick Breads

Time 1h20m

Yield 12 , 12 serving(s)

Number Of Ingredients 6

1/2 cup poppy seed filling (from 12 1/2-oz. can)
2 teaspoons lemon peel, grated
1 (11 ounce) can Pillsbury refrigerated crusty french loaf
1/3 cup golden raisin
1/3 cup powdered sugar
1 -2 teaspoon water

Steps:

  • Heat oven to 350°F
  • Grease cookie sheet.
  • In small bowl, combine poppy seed filling and lemon peel; mix well.
  • Unroll dough onto floured surface, forming 13x12-inch rectangle.
  • Drop poppy seed mixture by small teaspoonfuls over dough to within 1/2 inch of edges; gently spread being careful not to stretch dough.
  • Sprinkle with raisins.
  • Starting with one long side, loosely roll up dough; pinch edges to seal.
  • Place, seam side down, on greased cookie sheet.
  • Bake at 350°F for 28 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped with finger.
  • Cool 30 minutes.
  • In small bowl, combine powdered sugar and enough water for desired spreading consistency; blend until smooth.
  • Spread frosting over top of cooled loaf.
  • Let stand 5 minutes or until set.
  • Cut into crosswise slices.

Nutrition Facts : Calories 129.8, Fat 1.8, SaturatedFat 0.3, Sodium 172.4, Carbohydrate 25.6, Fiber 0.2, Sugar 5.7, Protein 3.1

LEMON POPPY SEED LOAF



Lemon Poppy Seed Loaf image

This has a nice fresh lemon flavor. Makes nice muffins, also.

Provided by IRENED

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 24

Number Of Ingredients 10

3 cups all-purpose flour
1 ½ teaspoons baking soda
¾ teaspoon salt
¾ cup butter, softened
2 cups white sugar
3 eggs
½ cup lemon juice
¾ cup plain yogurt
3 tablespoons lemon zest
½ cup poppy seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
  • Sift together flour, baking soda, and salt. Set aside.
  • In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
  • Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
  • Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 30.4 g, Cholesterol 39 mg, Fat 7.9 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 207.3 mg, Sugar 17.8 g

Tips:

  • Make sure to use fresh poppy seeds for the best flavor.
  • If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, until it is smooth and elastic.
  • Let the dough rise in a warm place for about an hour, or until it has doubled in size.
  • When rolling out the dough, be careful not to overwork it, or it will become tough.
  • If you don't have a pastry brush, you can use your fingers to spread the butter and poppy seed mixture on the dough.
  • Bake the loaves in a preheated oven for about 30 minutes, or until they are golden brown.

Conclusion:

Poppy seed swirl loaves are a delicious and easy-to-make treat that are perfect for any occasion. They are soft and fluffy, with a sweet and nutty flavor. The poppy seed swirl adds a beautiful pop of color and flavor to the loaves. Whether you are serving them for breakfast, lunch, or dinner, poppy seed swirl loaves are sure to be a hit.

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