Ingredients Jump to Instructions ↓

  1. 2 packages (1/4 ounce each ) active dry yeast

  2. 1/4 cup warm water (110 to 115 )

  3. 1 cup warm milk (110 to 115 )

  4. 1/2 cup butter, softened

  5. 1/4 cup sugar

  6. 1 egg

  7. 1-3/4 teaspoons salt

  8. 4-1/2 to 5 cups all-purpose flour FILLING:

  9. 1 cup chopped onion

  10. 1/4 cup butter, melted

  11. 3 tablespoons poppy seeds

  12. 1/4 teaspoon salt

  13. 1 egg, lightly beaten Additional poppy seeds

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; roll into a 20-in. x 8-in. rectangle. Cut in half lengthwise, forming two 20-in. x 4-in. rectangles. In a small bowl, combine the onion, butter, poppy seeds and salt. Spread over dough to within 1/2 in. of edges. Fold rectangles in half lengthwise; pinch seams to seal, forming two ropes. Place ropes, side by side, on a greased baking sheet; twist together and shape into a ring. Pinch ends together. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg. Sprinkle with additional poppy seeds. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf.


Send feedback