Ingredients

The following ingredients have 12 Servings
  • 1 cup ground poppy seeds
  • 1 1/4 cups sugar
  • 2 cups milk
  • 1 tablespoon cornstarch
  • 1 tablespoon dry active yeast, (or 1 fresh yeast cake)
  • 1/2 cup water, (heated to 110 degrees F)
  • 1/3 cup sugar
  • 3 cups all-purpose flour, (plus more for rolling dough)
  • 1/4 cup milk, (scalded)
  • 1/4 cup butter or shortening, (melted)
  • 3 eggs, (divided)
  • 1/2 teaspoon kosher salt
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 2 teaspoon fresh squeezed lemon juice
  • 1 tablespoon butter, melted
  • 1/2 teaspoon vanilla
  • Pinch of kosher salt

Instruction

  • Begin by preparing the filling. In a medium saucepan over medium heat add the ground poppy seeds, sugar, and 1 ¾ cups of the milk. Allow the mixture to come to a boil, then reduce the heat to medium low and simmer, stirring often, for 5 minutes.
  • Combine the cornstarch with the remaining milk and stir into the poppy seed mixture. Cook until very thick, about 1 minute. Remove from the heat and cool completely to room temperature. Filling may be made a day in advance and kept in the refrigerator.
  • Next, prepare the dough. In a small bowl combine the yeast, water, and 1 tablespoon of the sugar. Mix until it is combined and allow the mixture to stand until the yeast is foamy, about 10 minutes.
  • In the work bowl of a stand mixer combine the yeast with the remaining sugar, flour, milk, butter, 2 eggs, and salt. Mix on low speed for 3 minutes, or until just combined, then increase the speed to medium and mix for 8 minutes, or until a smooth ball forms.
  • If mixing by hand, mix the ingredients with a wooden spoon until they form a shaggy ball, then turn out onto a well floured work surface and knead for 10 minutes or until the dough forms a smooth ball.
  • Place the dough into a lightly greased bowl, cover with plastic wrap or a damp tea towel, and allow the dough to rise until double in bulk, about 2 hours.
  • While the dough rises prepare glaze. In a medium bowl combine the powdered sugar, milk, lemon juice, butter, vanilla, and salt until smooth. The mixture should be roughly the consistency of honey. Transfer the mixture to a piping bag, or a heavy duty plastic bag, and set aside at room temperature.
  • Prepare a baking sheet with baking parchment that has been lightly sprayed with non-stick cooking spray.Once risen, turn the dough out onto a lightly floured work surface and divide the dough in half. Roll one half of the dough out to roughly 10x12-inches.
  • Spread half the prepared filling over the dough, leaving a 1 inch border along all of the edges. Fold the edges of the dough over the filling.
  • Then roll the dough tightly along the short edge as you would for cinnamon rolls.
  • Carefully transfer the dough to the prepared baking sheet. Repeat with the second piece of dough. Cover with plastic wrap or a damp tea towel and allow the bread to rise for 1 hour. Heat the oven to 350°F.
  • Beat the remaining egg and use it to brush each loaf. Bake the bread for 25-28 minutes, or until the bread is golden brown and firm. Let the bread cool for 20 minutes before glazing. Snip the tip of the pastry bag, or one corner of the plastic bag, and drizzle the glaze over the warm bread. Let the bread cool until it is just slightly warm before serving.