Polish Poppy Seed Swirl Loaf - Retro 1980

Photo: Jo Ann

Ingredients

Ingredients:

1 package Pillsbury Hot Roll Mix

1/2 cup warm water (105 to 115 degrees)

1 tablespoon sugar

1 tablespoon butter, softened

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 eggs, reserving 1 egg white

Ingredients for Filling:

3/4 cup poppy seed, ground

1/2 cup sugar

3/4 cup milk

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 egg white, slightly beaten

Ingredients for Frosting:

1/2 cup powdered sugar

1 tablespoon butter, softened

1 teaspoon water

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 tablespoon slivered almonds

Preparation

Directions:

Grease 9x5-inch loaf pan. In large bowl, dissolve yeast from hot roll mix in water. Stir in sugar, butter, vanilla, almond extract and eggs. Add flour from hot roll mix; blend well. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, 45 to 60 minutes.

In medium saucepan, combine poppy seed, sugar and milk. Cook over medium heat until thick and milk is absorbed, 20 to 25 minutes. Cool to lukewarm; add vanilla, almond extract and beaten egg white. On floured surface, knead dough until no longer sticky, about 1 to 2 minutes. Roll out dough into 18x12-inch rectangle; spread with cooled filling. Starting with longer side, roll up jelly-roll fashion; pinch edges and ends to seal. Fold roll in half, seam-side-down. Place halves side-by-side in prepared pan. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.

Heat oven tot 350 degrees. Bake 35 to 40 minutes or until deep golden brown and loaf sounds hollow when lightly tapped. Remove from pan immediately. In small bowl, blend all frosting ingredients except almonds. Spread over warm loaf; sprinkle with almonds.