Poppy Round Loaf

"Hospitality calls for serving your guests a nice poppy round loaf, plus honey and salt! That`s how we do it around here at least!"
Preparation35 min.
Cooking40 min.
Тotal75 min.
Servings1 pc
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  • flour - 2 lb (1 kg)
  • lemonade - 1 1/5 cups (300 ml)
  • eggs - 3
  • yeast - 1.5 oz (40 g) cube
  • butter - 1/2 cup (125 g)
  • poppy seeds - 2 tsp (10 g)
  • salt - 1 pinch


Make a well in the sifted flour, in which you put the salt, beaten eggs (set aside 1 yolk) and the dissolved in warm lemonade yeast. Knead a dough. Divide it into 3 balls and leave them to rise in a warm area for about 40 minutes.

Roll out a sheet from each ball and rub it with melted butter. Place the 3 sheets one atop the other and twist them into a spiral. Cut the resulting roll into snail shells, arrange them in a buttered tray. Let them rise for about half an hour, brush them with a beaten yolk and sprinkle with poppy seeds.

Bake the loaf in a preheated 356°F (180 °C) oven for 30-40 minutes. After removing, sprinkle a little water and cover it with a towel to smother. Serve with honey or feta cheese.
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