Best Polish Poppy Seed Roll Recipes

MAKOWIEC (POLISH POPPY SEED ROLL)

Steps:

• 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. 2.)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. 3.)Spread half of the filling onto each piece and then roll the dough up, sealing the seam and ends as tightly as you can. 4.)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. 5.)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.

POLISH POPPY SEED ROLL

Steps:

• Directions:Prep Time: 1 hrTotal Time: 2 hrs For the dough: Mix together yeast, sugar, and salt in a large bowl. -Pour in milk, stir until dissolved. -Whisk in 1 cup of flour, cover, and let rise in a warm place until doubled, about 15 minutes. -Stir in egg, egg yolk, and vanilla extract. -Knead remaining 2 cups flour and butter into yeast mixture, adding each alternately a little at a time. -Kneed until smooth and elastic, about 15 minutes. -Place dough in a large bowl, cover, and let rise until doubled, about 1 hour. For the filling: -Simmer poppy seeds in a medium pot full of water until soft, about 40 minutes. -Drain and puree in a food processor, about 4 minutes. -Return poppy seed puree to same saucepan. -Add sugar, butter, raisins, almonds, vanilla extract, and honey. -Cook, stirring, over medium-low heat for 15 minutes. -Set aside to cool. To Cook: Preheat oven to 350*F.15Roll out dough to a 16" x 12" rectangle. -Whisk egg white in a bowl into stiff peaks, fold into the poppy seed filling. -Spread over dough, leaving a 1" border all around. -Fold dough lengthwise in thirds to form a long log. -Pinch ends to seal. -Place cake on nonstick baking sheet, brush with beaten egg white, and bake until it sounds hollow when tapped, about 50 minutes. Cool before serving.