Almond Poppy Seed Kuchen Recipes

ALMOND POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
• Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.

OLD WORLD POPPY SEED ROLL

Steps:

• Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
• Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
• Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
• Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
• Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
• Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
• Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
• Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
• Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
• Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
• Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

ORANGE-ALMOND POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large loaf pan.
• Combine flour, salt, and baking powder in a bowl. Beat 2 1/4 cups sugar, vegetable oil, and eggs in another bowl until smooth. Stir milk, poppy seeds, 1 1/2 teaspoon vanilla extract, 1 1/2 teaspoon almond extract, and 1 1/2 teaspoon butter extract into egg mixture. Add flour mixture; mix until batter is just moistened. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
• Whisk 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1/2 teaspoon butter extract in a bowl until smooth. Pour orange juice glaze over hot poppy seed loaf.

ALMOND POPPY SEED BREAD

Steps:

• In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean., Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks.

ALMOND POPPY SEED KUCHEN

Steps:

• For the dough, put flour in a bowl, make a well in center. Add 1/2 cup sugar and 1 egg and vanilla. Cut up 1/2 cup plus 1 Tbsp butter and place around edges of well. Start from the middle and knead the dough together until smooth. Place in refrigerator 30 minutes.
• Bring milk, sugar, butter, almond paste, eggs honey and cinnamon to a boil over medium heat, stirring continuously.
• Add cream of wheat and cook until done, about 5-7 minutes. Stir often Remove from heat, stir in poppyseed, mix well. Set aside.
• Roll out 3/4 of the dough to fit 9x13-inch pan, or two smaller ones. Put dough in pan, smoothly up the sides. Prick lightly with a fork.
• Bake 10-15 minutes in a 350 degree oven, until done, but not brown. Remove from oven, add poppyseed mixture.
• Roll out rest of dough, cut into strips to make a lattice on top of the poppyseed mixture.
• Brush lattice with beaten egg yolk, return to oven for 20 minutes, no more. Remove from oven and brush lattice with warmed apricot jam or preserves.

ALMOND POPPY SEED BREAD

Steps:

• Combine all ingredients in a large bowl; beat 2 minutes at medium speed.
• Spoon batter into 2 greased and floured (or well sprayed) loaf pans.
• Bake at 350°F for 1 hour or until test done with toothpick.
• Cool in pans for 10 minutes, remove from pans and cool completely.
• Note: if I can't find the butter flavoring I just use 2 teaspoons of each of the other flavorings.

ALMOND-POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 14 muffin cups with liners.
• Mix flour, baking powder, baking soda, and salt together in a bowl.
• Beat sour cream, sugar, eggs, milk, vegetable oil, butter, almonds, poppy seeds, almond extract, apple cider vinegar, and vanilla extract together in a large bowl until smooth; gradually stir flour mixture into the sour cream mixture until just incorporated into a batter. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.