Old World Poppy Seed Roll Recipe
Homemade poppy seed filling is rolled up inside a buttery yeast dough and baked until golden brown. The recipe yields 2 filled loaves.
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This is an outstanding recipe!I used my stand mixer for the dough which made it quite easy to do.I also used canned poppy seed filling like many others. Before baking I did the egg white wash and sprinkled with raw sugar. A keeper for sure!
This is wonderful,i used lactose free milk and becel lactose free marg.worked great.Thanks Linda(LMT).Will be making it again,it's a keeper.
I 've been looking for a poppyseed roll recipe that would be closest to the one my Slovak Grandma used to make. This is it! She always called this to-die-for bread "machovnik" (pronounced "mack-ov-nik."). The only difference is she always used milk instead of water in the dough (which I did this time too) and she used shortening instead of the butter (which is why I wanted a different recipe). I definitely prefer using organic butter! However, my bread spread out on the baking sheet and ended up being rather flat. It tasted just as good, but I'm wondering if anyone has any suggestions of how to help it keep it's shape other than putting it in a bread pan. As usual, I used the canned poppyseed filling by Solo. Soooo, I'm so glad you gave a recipe for the poppyseed filling. I will definitely use that from now on!
I used poppy seeds from GFS, and the filling was delicious. I thought it odd that the recipe did not call for the dough to have a "first rise" before forming the loaves. I don't know if the humid day was a factor, but the dough was so springy that I had a hard time rolling it out to the 12x16 rectangle, and while I stopped to re-read the directions, the dough rested a moment and was easier to roll. I baked it as directed, and unfortunately, I have more of a poppy seed cracker roll with a delicious filling. It is not bread-like at all. If I were to make it again, I would let the dough rise for an hour before rolling out to form the rolls, then let it rise again.
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!
People ask me for the recipe--until they find out it involves yeast. I give them the recipe and make it for them. Nothing to it. I love yeast dough because you can shape it. I am having trouble with 2c. flour dividing the dough into two 12x16". No way. There is only enough dough for one pastry. I doubled the flour to 4c. Also , the directions say to start rolling up from the short (12") side. Shouldn't that be "roll up from the 16"side so that you have a long pastry instead of a short and fat one? ( I used the Hungarian poppy seed filling, also on this website) The taste is wonderful.Those Europeans know how to cook--especially for the holidays.