POLISH POPPY SEED LOAVES
Traditionally, these loaves were eaten after sundown on Christmas Eve as part of a 12-course meal. At our house, we never can wait that long to bite into the pretty spiral slices of this tender, coffee cake-like treat.-Linda Gronewaller, Hutchinson, Kansas
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (12 slices each).
Number Of Ingredients 23
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Combine eggs, yolks and yeast mixture; add to crumb mixture and mix well. Beat in sour cream and vanilla until smooth., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half. Roll out into two 12-in. squares; cover with plastic wrap., In a small skillet, cook and stir poppy seeds and butter over medium heat for 3 minutes. Stir in the raisins, honey and lemon juice. Transfer to a bowl; cool for 10 minutes. Stir in candied orange peel and lemon zest., In a small bowl, beat egg whites until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. Fold into poppy seed mixture. Spread over each square to within 1/2 in. of edges. Roll up each square jelly-roll style; pinch seams to seal., Place on a greased baking sheet. Cover and let rise until nearly doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool completely. Combine icing ingredients; drizzle over cooled loaves.
Nutrition Facts : Calories 234 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 118mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
OLD WORLD POPPY SEED ROLL
Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.
Provided by Linda
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g
POLISH POPPY SEED ROLLS
A real Polish poppy seed roll is actually baked in a loaf, then sliced and served, but here I tried to do individual rolls instead, as well as tweak a few other things. So, while not 100% authentic, these were 100% amazing.
Provided by Chef John
Categories Ingredients Herbs and Spices Recipes Spices Recipes Poppy Seed Recipes
Time 3h40m
Yield 8
Number Of Ingredients 16
Steps:
- Combine warm milk, yeast, and 1/2 cup of flour for dough in the bowl of a stand mixer and whisk to combine. Let sit until a "sponge" forms, about 30 minutes.
- Add egg yolks, sugar, melted butter, salt, and vanilla extract to the "sponge" and whisk until combined. Add remaining 1 cup flour and mix using a dough hook attachment on low speed, scraping down the bowl occasionally with a spatula, until a soft, smooth, slightly elastic dough forms, about 5 minutes. Add more flour and continue to knead if the dough seems too wet and sticky.
- Remove dough from the bowl and knead by hand, checking consistency, about 1 minute, adding a little more flour if necessary.
- Transfer the dough to a lightly greased bowl. Toss to coat, cover, and let rise in a warm spot until doubled in size, about 2 hours.
- While the dough is rising, add butter, milk, honey, sugar, and water to a saucepan and place over medium-high heat; bring to a simmer. Add poppy seeds and cook, stirring, until the mixture thickens up to a spreadable texture, about 5 minutes. Turn off the heat and allow to cool to room temperature before using, 20 to 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
- Once the dough has risen, transfer to a lightly floured surface and use your hands to roll into a log shape, about 15 inches long. Switch to a rolling pin and roll the dough out into a 10x18-inch rectangle, about 1/8-inch thick.
- Spread cooled filling over top, leaving about 1 1/2 inches of dough exposed on the longer side that you'll be rolling towards. Brush the exposed edge of dough very lightly with water.
- Roll up the dough and filling toward the edge you just brushed, finishing with the seam on the bottom. Seal the ends and use your hands to shape the roll as evenly as possible. If you have lots of excess dough on either end, it can be trimmed off.
- Cut the roll into 8 even pieces and lay flat on the prepared baking sheet. If possible, tuck any seams under the dough spiral as it's placed down. Let sit for 5 minutes.
- Bake in the center of the preheated oven until well-browned, 20 to 25 minutes. Transfer to a cooling rack and allow to cool to room temperature.
- While rolls are cooling, combine powdered sugar and milk in a bowl for glaze. Brush warm rolls with the glaze and serve.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 46.3 g, Cholesterol 76.3 mg, Fat 21.9 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 7.5 g, Sodium 139.5 mg, Sugar 25.4 g
MAKOWKI ( POLISH POPPY SEED BREAD PUDDING)
This is a very traditional Polish dessert. This is a recipe my grandmother got when they lived in Poland for 10 years. We usually have this at Christmas and other special occasions. It's a fairly rich, potent dessert so if children will be eating this you can leave out the alcohol and use 1 tsp each of rum and almond extracts to give the flavor. It is similar to a tiramisu but we use stale or toasted raisin bread or egg loaf slices. You could probably substitute lady fingers.
Provided by Marlitt
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Prepare a day before because this needs to refridgerate over night.
- It is sometimes difficult to find ground poppy seeds so I use the poppy seeds, put them in a coffee filter and pour boiling water over the poppyseeds twice, to soften them up, then put them in the food processor, set aside.
- In a large pot over medium heat bring the milk, cream and butter almost to a boil.
- While constantly stirring with a wooden spoon, add the honey, rum, amaretto, cinnamon, raisins, walnuts, and almonds.
- Reduce heat to medium low and let this cook for 10 minutes, stirring occasionally.
- Turn the heat off and add the ground poppy seed, stir twice and let the mixture sit for 10-15 minute( its important to have the heat off because the poppy seeds can become bitter if heated too much).
- The mixture should be slightly thickened.
- In a large glass bowl alternate layers the poppy seed mixture and the bread slices, starting with a ladle of the poppy seed mixture and ending with poppy seed mixture.
- Should be 3 - 4 bread layers.
- Cover the top with chocolate shavings and almond slices.
- Cover and put in the fridge overnight.
- We just serve this out of the bowl like a trifle, it is fairly firm you could probably slice it.
- Can be served with whipped cream.
- ( It lasts in the fridge for at least a week).
- Enjoy.
Nutrition Facts : Calories 524.6, Fat 34.6, SaturatedFat 14, Cholesterol 62.6, Sodium 196.5, Carbohydrate 45.4, Fiber 5.5, Sugar 19.5, Protein 11
POPPY SEED SWIRL LOAVES
During the holidays, "Makowiec" makes an appearance in many Polish homes.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (14 slices each).
Number Of Ingredients 26
Steps:
- Place poppy seeds in a small saucepan and cover with water. Bring to a boil. Remove from the heat; let stand until cool. Strain through a fine mesh strainer., Place poppy seeds and almonds in a food processor; cover and process until blended. In a large skillet, melt butter. Add sugar and poppy seed mixture; cook and stir over low heat for 10 minutes. Remove from the heat. Transfer to a large bowl; cool to room temperature. , Stir in the citron, egg, orange peel, honey, lemon zest and vanilla. In a small bowl, beat egg whites on high speed until stiff peaks form. Gradually fold into poppy seed mixture; set aside., In a small bowl, dissolve yeast in warm water; let stand for 5 minutes. In a large bowl, combine 3 cups flour, confectioners' sugar and salt; cut in butter until crumbly. Add the sour cream, eggs, egg yolks, lemon zest, vanilla and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough in half. Roll each portion into a 14x12-in. rectangle. Spread poppy seed filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. , Place loaves seam side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Cool for 15 minutes. Combine glaze ingredients; drizzle over loaves.
Nutrition Facts :
POLISH POPPY SEED LOAVES (2)
One of my very favorite desserts growing up in a small eastern mill town, I was thrilled to find this in a Taste of Home Magazine and even more suprised to not find it here. This stuff is perfect traditional ethnic holiday fare. Cook time does not include rise/cool time
Provided by Dawnab
Categories Breads
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 21
Steps:
- Dissolve yeast in warm water.
- In a large mixing bowl. combine flour, salt and sugar, cut in butter till crumbly.
- Combine eggs, yolks and yest mixture, add to crumb mixture, mix well.
- Add sour cream and vannilla and beat till smooth.
- Turn onto floured surface, knead till smooth ( 6-8 minutes) Do not let rise. Divide in half and roll into 2- 12 inch squares, cover with plastic wrap.
- In a small sauce pan, cook and stir poppy seeds and honey for 3 minutes. Add raisins, honey and lemon juice. Cook one more minute and remove from heat, stir in orange and lemon peel and allow to cool ten minutes,.
- In a small mixing bowl, beat egg whites, slowly stirring in sugar until stiff peaks form. Fold in poppy mixture.
- Spread over each dough square to within 1/2 inch of edges. Roll jelly roll style pinch seams to seal.
- Cover and Place on a greased cookie sheet and allow to rise till nearly doulbled.
- Bake at 350 for 35-30 minutes or untill golden brown.
- Cool.
- Combine icing ingredients and drizzle over cooled loaves.
Nutrition Facts : Calories 228.1, Fat 7.3, SaturatedFat 4, Cholesterol 48.2, Sodium 97.5, Carbohydrate 37, Fiber 1, Sugar 18, Protein 4.1
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