Potica/Poppy Seed Kuglehoff Recipe

Name: Potica/Poppy Seed Kuglehoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g flour, warmed; 60 g fresh yeast; 250 ml milk, warm; 100 g butter, softened; 3 egg yolks; 100 g sugar; 2 tablespoons rum, dark; 1 lemon zest; ¼ teaspoon salt; 500 g poppy seeds; 250 ml milk; 3 eggs; 2 tablespoons honey; 150 g sugar; 2 tablespoons breadcrumbs; 2 tablespoons vanilla icing sugar

Servings: persons

600 g flour, warmed
60 g fresh yeast
250 ml milk, warm
100 g butter, softened
3 egg yolks
100 g sugar
2 tablespoons rum, dark
1 lemon zest
¼ teaspoon salt
500 g poppy seeds
250 ml milk
3 eggs
2 tablespoons honey
150 g sugar
2 tablespoons breadcrumbs
2 tablespoons vanilla icing sugar

1
Place poppy seeds and milk in pan and cook bring to boil and cook for 10 minutes Allow to cool.
2
Separate eggs and mix the yolks sugar, honey and vanilla into cooled poppy seed mix.
3
Put aside.
4
Sift the flour making sure it is warm.
5
Crumb the yeast into a large cup, add 2 tbsp warm milk, 1 tsp sugar, set the yeast into a warm place for rise.
6
Mix the butter, sugar and egg yolks and beat until the sugar is well dissolved and the mixture is frothy.
7
Warm up the milk, mix in salt, lemon peel, rum and the butter mixture.
8
Combine the flour, yeast mixture and yeast mixture to form a dough.
9
Either knead the dough until smooth or place in a mixer with a dough hook.
10
Place dough in a clean oiled bowl, cover and set in a warm place until it doubles in size.
11
Just before you start the next stage beat the egg whites to stiff peaks.
12
Take about 1/4 and mix through the poppy seed mixture to loosen up then fold the remainder of the egg whites through.
13
Punch down dough and turn onto a floured cloth (this makes it easier to roll up) Roll out to about the thickness of the first joint on you little finger.
14
Spread the poppy seed mixture on dough leaving a 5cm border at one edge.
15
Roll the potica gently, but make sure there are no air pockets left in the roll.
16
Grease the bundt pan with butter and dust with bread crumbs.
17
Carefully transfer the potica into the pan, the edge should be at the bottom.
18
Cover the pan with a cloth and set in a warm place to rise to double the size.
19
Heat oven to 200C and bake 1 hour.
20
If the top is browning too much cover with baking paper.
21
Remove from oven and turn out immediately.
22
Do not cut until cooled completely.

1347

kcal

Calories

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 600 g flour, warmed, 60 g fresh yeast, 250 ml milk, warm, 100 g butter, softened, and more.

Yes, Potica/Poppy Seed Kuglehoff falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potica/Poppy Seed Kuglehoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions