Poppy Seed Buchta
Prep time
Cook time
Total time
This enriched yeasted dough, with a sweet poppy seed filling, is braided into a beautiful loaf worthy of a special occasion and perfect for a snack any time.
Serves: 1 loaf
For the Filling:
  • ¾ cup poppyseeds
  • ½ cup milk
  • 4 tablespoons sugar
  • 2 tablespoons butter, melted
  • ½ teaspoon vanilla
For the dough:
  • 2 ¼ teaspoons active dry yeast
  • 3 tablespoons sugar
  • ⅓ cup butter, melted
  • ⅓ cup milk
  • 1 teaspoon salt
  • ½ teaspoon vanilla
  • 2 eggs, beaten
  • 2 ½ cups all-purpose flour
To make the filling:
  1. Melt the butter in a small bowl in the microwave and let it cool. In a small saucepan over medium-low heat, combine the poppy seeds and milk. Cook slowly until the milk is absorbed, five to ten minutes. Add the sugar, butter, and vanilla and stir to combine. Continue to cook for five to ten minutes longer, until mixture is thick.
To make the dough:
  1. Combine the yeast with one tablespoon of sugar in a small bowl. (I’ve never done this before, but the original recipe says that it will ‘soften’ the yeast, so I went with it.)
  2. Heat the milk in the microwave or on the stovetop until it is warm but not hot. Add the remaining sugar, salt, and butter and cool the mixture until it is lukewarm.
  3. Add in the yeast, eggs and vanilla and stir. Add in the flour and stir to combine. Turn the dough out onto a floured counter and knead until it is smooth and elastic, three to five minutes.
  4. Place the dough in a lightly greased bowl and cover loosely with plastic wrap or a towel and let rise until doubled in size, about two hours.
  5. Turn the dough out onto a floured surface and roll into a rectangle about 12” by 18”. Cut the dough into three equal parts, cutting the length of the shorter side.
  6. Place a third of the filling on each part of the dough, leaving a small margin on each side. Roll tightly, beginning with the longest side.
  7. Braid the rolls loosely together, then place them carefully into a greased bread pan. Brush the top with melted and cooled butter, and allow to rise until doubled in size again, about an hour.
  8. When getting ready to bake, preheat the oven to 350°F. Bake the bread for 40 minutes. Allow to cool for 5-10 minutes in the pan, then turn out onto a cooling rack.
Note: This recipe originally appeared in the Anniversary Slovak-American Cookbook and was submitted by Anna K. Hruskovich of Whiting, Indiana.
Recipe by Today We Bake at http://www.todaywebake.com/poppy-seed-buchta/