Quick Poppy Seed Swirl Bread
A streamlined weeknight version of Polish makowiec — brioche-style dough swirled with sweet poppy seed filling, baked golden in 20 minutes. Sticky, fragrant, and absolutely craveable.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 8g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup whole milk, warmed
- 4 tbsp butter, divided
- ¾ cup poppy seeds, ground or whole
- ⅓ cup granulated sugar
- 1 whole egg, large
Instructions
- 1
Mix flour, warm milk, 2 tbsp butter, 1 egg, 1 tsp salt, and 1 tbsp sugar in a bowl until shaggy dough forms.
- 2
Knead dough 3 minutes by hand until smooth and elastic. It should feel soft but not sticky.
- 3
Melt remaining 2 tbsp butter, then stir in poppy seeds and remaining sugar until a loose paste forms.
- 4
Roll or press dough into a 10x8-inch rectangle on parchment paper, then spread poppy filling evenly over surface.
- 5
Roll dough tightly from the long edge into a log. Coil it in a spiral on a sheet pan lined with parchment.
- 6
Bake at 375°F for 12–14 minutes until golden brown on top. Cool 2 minutes, then slice and serve warm.
Tools you’ll need
- mixing bowl
- sheet pan
- parchment paper
- oven
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