Hungarian Poppyseed Bread


One day, my husband and I were walking through our local farmer’s market and purchased a Hungarian Poppyseed Loaf that was absolutely wonderful.  After a period of time, I decided to take a try and make it myself. I was amazed how easy it was to make and after trying the recipe a few times, I wanted to share it with all of you. It is very tasty, not too sweet and we enjoy having it when it is fresh out of the oven!!!!!! 


3 1⁄4 cup all-purpose flour

2 tablespoon sugar

1⁄2 teaspoon salt

1 package active dry yeast

1⁄4 cup water

1⁄2 cup dairy sour cream

1⁄2 cup butter or margarine

2 eggs

1 Can Poppy Seed Cake and Pastry Filling

1. Mix 1 cup flour, sugar, yeast, and salt in large bowl & stir until blended. Place sour cream, water and butter in small saucepan. Cook over low heat until very warm (120-130° F). 

2. Add to dry ingredients and beat with electric mixer until blended. Increase speed to medium and beat 2 minutes. 

3. Beat in eggs and 1/2 cup flour. Beat 2 minutes. Stir in enough remaining flour to make soft dough. 

4. Turn out onto lightly floured surface and knead until smooth and elastic (about 5 minutes). Cover with towel and let rest 10 minutes. 

5. Grease large baking sheet. Punch dough down and divide in half. Roll out 1 piece of dough onto lightly floured surface to 12 x 14-inch rectangle. 
6. Spread half of poppy filling over dough to within 1/2 inch of edges all the way around. Roll up dough, jelly-roll style, starting from long side. Pinch seam to seal. 

7. Place filled roll, seam side down, on your baking sheet. Cover with a towel and set aside in warm, draft-free place to rise until almost doubled in bulk, about 45 minutes. 

8. Preheat oven to 350° F. Bake 30 to 35 minutes or until top is golden brown. Remove from baking sheet and cool completely on wire rack.
Happy baking!!!! 

This entry was posted in Crafting and Cooking, My Recipes, Relaxation and tagged , , , , . Bookmark the permalink.

2 Responses to Hungarian Poppyseed Bread

  1. trkingmomoe says:

    Thank you for this recipe. I just bought some poppy seed filling. I used to eat this when I was a kid. I have booked marked this to use. I haven’t taken time to research the recipe yet, so you saved me some time.

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