Poppy Seed Dough And Fillings
Deliciously rich poppy seed dough filled with sweet fillings, perfect for breakfast or brunch. Fluffy, flavorful, and ideal for sharing with family and friends.
Ingredients
Instructions
- Combine lukewarm water, 3 tablespoons sugar, and yeast. Let sit until foamy.
- Beat eggs, remaining sugar, and salt together until well mixed.
- Mix the egg mixture with the yeast mixture.
- Gradually add warm milk, a half at a time, stirring continuously.
- Add 6 cups of flour and knead to form a soft dough.
- Incorporate Crisco or other fat into the dough.
- Knead until smooth and elastic.
- Grease pans and place the dough inside.
- Let the dough rise until doubled in size, about 1 hour.
- Preheat oven to 375°F (190°C).
- Bake the risen dough for 30 to 35 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a tablespoon of lemon zest to the dough. If you want to reduce sugar, you can use half the amount in the dough and still achieve a lovely texture. Additionally, using bread flour instead of all-purpose flour can give your dough more strength and chewiness.
Serving Suggestions
This dough is perfect for a variety of fillings, including poppy seeds, nuts, or fruit preserves. Serve warm as a sweet breakfast treat or alongside coffee for a delightful afternoon snack. It also pairs beautifully with the Overnight Fruit Cake for a festive dessert spread during holidays.
Storage & Reheating
Store any leftover dough or baked goods in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and freeze for up to two months. To reheat, simply thaw and warm in the oven at 350°F (175°C) for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Poppy Seed Dough And Fillings contains roughly 179 calories, with 5g protein, 37g carbohydrates, and 1g fat. It is a good source of iron (10% of the Daily Value). Note that it is relatively high in sodium, at 933mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast in place of active dry yeast. Just remember that you can mix instant yeast directly into the flour without needing to activate it in water first. However, the rising times may vary slightly, so keep an eye on your dough.
What can I do if my dough doesn't rise?
If your dough isn't rising, it may be due to inactive yeast or an improper temperature. Ensure your water is lukewarm, not hot, and try placing the dough in a warmer area, like an oven with the light on. If all else fails, you can start over with fresh yeast.
How can I make this dough vegan?
To make this dough vegan, substitute the eggs with a flaxseed meal or chia seed mixture (1 tablespoon of flaxseed meal or chia seeds mixed with 2.5 tablespoons of water equals one egg). Use a plant-based milk instead of regular milk and a vegan butter alternative in place of Crisco.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).