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
MáKOS KIFLI (HUNGARIAN POPPY SEED CRESCENTS) KIPFLI / KIP
Traditional Hungarian Christmas cookies or just nice for breakfast in the morning with coffee. The filling can also be used for kolach. These are very good, but fairly labor intensive. We usually make these over two days, making the dough up the first day and refrigerating overnight, then assembling and baking the next day. We also usually have one person roll them out while 2 or 3 people finish assembling them, so it goes much faster.
Provided by littleturtle
Categories Breakfast
Time 3h45m
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and egg yolks; add sour cream and extract.
- Mix in flour; mix until smooth.
- Gather dough into a ball.
- Turn out onto lightly floured surface.
- With palms of hands, shape dough into a smooth roll.
- Slice dough into 48 pieces (if dough is too soft and sticky to handle, chill for a short time).
- Roll each piece into a ball (about the size of a walnut).
- Can be refrigerated overnight at this point.
- In a heavy 1 1/2 qt saucepan, combine all filling ingredients and mix together.
- Cook over low heat, stirring constantly until mixture is slightly thickened (5 minutes).
- Remove from heat and cool.
- Filling should be smooth and easy to spread, if on standing it thickens too much, stir in a little milk.
- Preheat oven to 350°F.
- Lightly sprinkle work surface with flour or powdered sugar.
- Roll one dough ball out at a time into a circle 1/16-inch thick.
- Place 1-2 teaspoons of filling in the middle of each circle.
- Gently lifting nearest edge, roll over to cover filling (continuing to roll so that the dough overlaps on the bottom); pinch the ends slightly around the filling and shape into a crescent by curving the ends in slightly.
- Place crescent onto lightly greased cookie sheet so that the overlapped side remains on the bottom.
- In this way, make crescents from each of the remaining dough balls, sprinkling the work surface lightly between each cookie.
- Bake until lightly browned 10-15 minutes; remove to cooling racks.
- When cool, sprinkle with powdered sugar.
Nutrition Facts : Calories 162.2, Fat 10.6, SaturatedFat 4.5, Cholesterol 32.2, Sodium 19.5, Carbohydrate 14.9, Fiber 1.1, Sugar 7.8, Protein 2.8
HUNGARIAN POPPY SEED ROLL (BEIGLI)
This is my recipe that I made after trying a recipe from the internet that just didn't work (thank goodness I made a trial batch before taking it to my Hungarian fiances' sisters' house for Christmas dinner, and had time to make it again). If you try this, don't be alarmed if the beigli seem to "explode" in the oven. I was worried about it to the first time making it, but my soon-to-be mother-in-law assured me that most of the time it happens. Also, I recommend letting them cool completely before eating because they are not really good when warm. Enjoy!
Provided by MizEmerilLagasse
Categories Dessert
Time 2h
Yield 4 poppy seed rolls
Number Of Ingredients 14
Steps:
- In a small bowl, mix together the yeast, water and sugar. Set aside.
- In a large bowl, mix the flour, salt and cold butter with a pastry cutter or by hand.
- Make a well in the center and add the egg yolks (save the whites!), sour cream, and yeast mixer. You will know that you yeast has "bloomed" properly if it has formed a frothy dome on top. This has 100% to due with the water temperature.
- Mix this together until it forms a dough ball.
- Remove dough from bowl and clean bowl. Grease clean bowl and place dough back inches Cover with a tea towel and put in a warm spot while making filling. I just toss it in the microwave or the oven and it rises just fine.
- To make the filling:.
- Place all the filling ingredients in a heavy bottom saucepan and heat to a boil over medium-low heat. Stir constantly. This takes about 20 minutes, but don't leave it because it will scorch.
- Pore into a clean bowl and put in the refrigerator until completely cool. I cheat by put it in the freezer and stirring it every 15 or so minutes.
- When the filling has cooled, divide risen dough into four balls.
- Roll them out on a lightly floured surface into 12"-15" squares. You can set them aside stacked on each other while you are filling them to save room.
- Spread them with a even layer of poppy seed filling about 1/2" from the edge. Roll them loosely into logs and place on cookie sheets.
- Let them sit for 20 minutes to rise a little.
- Preheat oven to 425F.
- Rolls with beaten egg white.
- Bake for 25-30 minutes.
- Cool on wire racks and slice into 1/2" slices.
- Enjoy!
Nutrition Facts : Calories 1873, Fat 108.9, SaturatedFat 53.2, Cholesterol 413.3, Sodium 908.3, Carbohydrate 195.3, Fiber 10.2, Sugar 80.6, Protein 36
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