Transcript Makowiec (Poppy Seed Roll)

Makowiec (Poppy Seed Roll)
Makowiec (pronounced "Ma-KOH-viets")
isn't, strictly speaking, a holiday bread. But it
is a classic Polish dessert or tea bread that is
commonly served around the holidays. And it
is delicious.
Almost all of the moisture in this dough comes
from the sour cream, butter, and eggs. There is
no primary fermentation: it is one rise and in
the oven. This suprised me enough that I
verified the recipe in 3 different Polish
cookbooks. All of them used this same
technique.
Ingredients:
•
•
Makes 2 large rolls
Filling
1 lb. (about half a kilo) poppy
seeds
3/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons butter
1 egg
1/4 cup honey
1/4 cup candied orange peel
1 teaspoon grated lemon rind
1/4 cup chopped walnuts
1/4 cup chopped almods
1/2 cup golden raisins
2 egg whites
•Dough:
1 tablespoon instant yeast
1/4 cup warm water
5 cups all-purpose flour
3/4 cup butter
2 eggs
2 egg yolks
1/2 cup sour cream
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons grated lemon peel
•Glaze:
1 cup powdered sugar
1 tablespoon lemon juice
• To prepare the filling: Put poppy seeds in a
small saucepan. Cover with water and bring to a
boil. Remove from heat and let stand until cool.
Strain the poppy seeds through a fine strainer.
• Combine the poppy seeds, walnuts, and almonds
in a blender or food processor and grind.
• Melt the butter in a skillet. Add the poppy seed
mixture and sugar to the skiller and simmer over
low heat for 10 to 15 minutes. Stir in the egg,
honey, orange peel, lemon peel, and raisins. Whip
the egg whites until stiff and then folk into the
poppy seed mixture. Let cool.
• To make the dough: Prime the yeast in the warm
water. Cut the butter into the flour until the
mixture resembles course crumbs. Mix in the salt,
and sugar, then mix in the yeast, eggs, egg yolks,
sour cream, vanilla extract, and lemon rind. Once
the ingredients are mixed and can form a ball of
dough, turn out onto a work surface and knead
for 8-10 minutes (or use a stand mixer to knead
for 5-8 minutes) until the dough is smooth and
satiny.
• To make the rolls: Divide the dough in two. Roll
out each piece into a thin, roughly square shape.
Spread half of the filling onto each piece and then roll the dough up,
sealing the seam and ends as tightly as you can.
Place each roll onto a baking sheet.
• Cover with a damp towel or place the baking sheets into plastic
garbage bags and set aside to rise for approximately 90 minutes.
• Bake in an oven heated to 350 for 30-35 minutes, until the exterior is
golden brown. Allow to cool for at least 15 minutes then glaze.
Smacznego!