Poppy Seed Recipe

Bloom yeast

In a small bowl, combine warm milk (about 110°F / 43°C) with 1 tsp of the granulated sugar and the active dry yeast. Stir gently and let sit 5–10 minutes, until foamy.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 3 cups of the flour, remaining 3 tbsp sugar, and salt. Mix briefly to distribute.

Add the yeast mixture, 2 large eggs, and softened butter to the flour mixture. Mix on low speed until a shaggy dough forms, then increase to medium and knead 6–8 minutes until the dough is smooth, soft, and slightly tacky. If dough is too sticky add up to 1/2 cup additional flour, 1 tbsp at a time.

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.

Once risen, gently punch down dough and turn it out onto a lightly floured surface. Roll into a rectangle roughly 14 x 10 inches for making rolls or braids (adjust size depending on desired final shape).

While the dough rises, prepare the poppy seed filling. Place 1 cup whole poppy seeds in a small saucepan with 1/2 cup milk. Bring to a gentle simmer over medium-low heat, stirring to prevent sticking, and simmer 2–3 minutes to soften the seeds.

Remove from heat and add 1/2 cup granulated sugar, 2 tbsp honey, 2 tbsp butter, 1 tsp vanilla extract, and 1 tsp lemon zest. Stir until sugar dissolves and the butter melts. Let cool 5 minutes.

Transfer mixture to a food processor or blender and pulse 8–12 times (or grind with a mortar and pestle) until the poppy seeds are coarsely ground and the mixture is cohesive but not fully paste-like. Return to bowl and stir in 1 egg white to bind. Adjust sweetness to taste. Let cool completely before spreading on dough.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or grease a loaf/baking pan if shaping a braided loaf.

With the rolled rectangle of dough (from Dough section), spread the cooled poppy seed filling evenly over the surface leaving a 1/2-inch border on one long edge.

For a roll: starting from the long side opposite the border, tightly roll the dough into a log and pinch the seam to seal. Place seam-side down on the prepared baking sheet. For a braid: slice several parallel slits on both long sides of the rectangle (leaving the center strip with filling intact), fold the uncut center over the filling and braid by alternating strips over the center to enclose the filling. Transfer to prepared sheet/pan.

Cover shaped dough loosely and let rise 30–45 minutes until puffy.

Brush the top lightly with a beaten egg or milk for shine (optional). Bake in the preheated oven for 25–35 minutes for a roll or 30–40 minutes for a loaf/braid, until golden brown and cooked through (internal temperature ~190°F / 88°C). If the top browns too quickly, tent with foil.

Remove from oven and cool on a wire rack 15–20 minutes before glazing or slicing.

Whisk together 1 cup powdered sugar with 1 tbsp milk and 1/2 tsp vanilla until smooth. Add more milk, 1/4 tsp at a time, to reach a pourable glaze consistency.

Drizzle glaze over the warm-but-not-hot roll or slices. Let set 10–15 minutes before serving.