Polish Poppy Seed Loaves
Polish Poppy Seed Loaves might be just the hor d'oeuvre you are searching for. This lacto ovo vegetarian recipe serves 24. One portion of this dish contains around 4g of protein, 3g of fat, and a total of 174 calories. Head to the store and pick up active yeast, cream, candied orange peel, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.
Instructions
In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs.
Combine eggs, yolks and yeast mixture; add to crumb mixture and mix well. Beat in sour cream and vanilla until smooth.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half.
Roll out into two 12-in. squares; cover with plastic wrap.
In a small skillet, cook and stir poppy seeds and butter over medium heat for 3 minutes. Stir in the raisins, honey and lemon juice.
Transfer to a bowl; cool for 10 minutes. Stir in candied orange peel and lemon peel.
In a small bowl, beat egg whites until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. Fold into poppy seed mixture.
Spread over each square to within 1/2 in. of edges.
Roll up each square jelly-roll style; pinch seams to seal.
Place on a greased baking sheet. Cover and let rise until nearly doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until golden brown.
Remove from pan to wire racks to cool.
Combine icing ingredients; drizzle over cooled loaves.