Polish Poppyseed Roll ~ Makowiec
Ingredients:
Filling:
About 17 oz / 500 g of raw black or blue poppyseeds*
3 cups / 750 ml of boiling water
4 oz / 100 g of butter
1 cup / 250 g of sugar
4 tbs of honey
3/4 cup / 100 g raisins
1 cup / 100 g walnuts
Dough:
3/4 cup / 150 ml of warm milk
1/2 cup / 110 g of sugar
1 1/2 tbs of dry active yeast
3 1/2 cups / 500 g of all purpose flour
1 egg plus 2 yolks (large eggs)
2 oz / 50 g of butter
Pinch of salt
For glaze:
5 tbs / 55 of powdered sugar
2 tbs of lemon juice
1 tbs of hot water
3-5 tablespoons of orange peel or sliced almonds
Directions:
Place raisins in hot water (or rum, whiskey or brandy) and set aside to soak.
Warm milk slightly, add yeast and sugar and set aside in a warm spot for 10 min. Melt butter and set aside to cool slightly.
To make dough, place flour in a mixing bowl. Whisk egg with egg yolks and add to flour. Add milk/sugar/yeast mixture and start combining. Add melted butter and work to combine all ingredients. Add a few tablespoons of milk if dough is too dry. Dough should have consistency of play-dough - not sticky but playable. Once a dough ball is formed, cover and set aside in a warm place for at least 1 hour.
To make filling, place poppyseeds in a pot, add boiling water and soak for 10 min, then boil for 20-25 min. Add a bit more water if they get dry, enough to cover. Drain well. Once it cools slightly you will have to put it through a meat grinder with the fine grinding plate - TWICE.
In a large skillet or a pot heat butter, add poppyseeds, sugar, honey, drained raisins and mix well. Heat through and mix until sugar is dissolved. Add crushed walnuts and mix. Set aside to cool. Whip egg whites with a pinch of salt until stiff. Add to poppyseed mixture and fold in gently.
Once the dough rises, divide in half. Roll out each half into a rectangular shape (30 cm x 25 cm / 12 in x 9 in). Place rolled out dough onto parchment paper large enough to go around your roll twice. Place half of the filling on the first rectangle leaving a bit of space on each side(** see pictures below). Roll starting from the shorter side, pinch the ends together as you go along. Wet the edge with water or egg white for better seal.
Once rolled, make sure to leave on parchment paper with the long seam down. Roll parchment paper around the poppyseed roll twice, leaving space for roll to "grow" (about 3/4 inch / 2 cm). Make sure the end of the paper is under the roll. Set aside in a warm place to rise for about 30-45 min.
Do the same with the second roll.
When ready to bake, heat oven to 350°F / 180°C. Place in hot oven and bake for 40-50 min. Remove and cool.
To make glaze, mix powdered sugar with lemon juice. Add hot water teaspoon at a time and whisk to combine. It should make a thick paste. If it comes out too watery, add more powdered sugar. Spoon onto each roll. Sprinkle with orange peel or almond shavings. Let set.
Prep time, 1 1/2 hr. Cook Time, 45 to 50 minutes Yield, 2 twelve inch rolls.
NOTES Slice at an angle to serve.
To make dough, place flour in a mixing bowl. Whisk egg with egg yolks and add to flour. Add milk/sugar/yeast mixture and start combining. Add melted butter and work to combine all ingredients. Add a few tablespoons of milk if dough is too dry. Dough should have consistency of play-dough - not sticky but playable. Once a dough ball is formed, cover and set aside in a warm place for at least 1 hour.
To make filling, place poppyseeds in a pot, add boiling water and soak for 10 min, then boil for 20-25 min. Add a bit more water if they get dry, enough to cover. Drain well. Once it cools slightly you will have to put it through a meat grinder with the fine grinding plate - TWICE.
In a large skillet or a pot heat butter, add poppyseeds, sugar, honey, drained raisins and mix well. Heat through and mix until sugar is dissolved. Add crushed walnuts and mix. Set aside to cool. Whip egg whites with a pinch of salt until stiff. Add to poppyseed mixture and fold in gently.
Once the dough rises, divide in half. Roll out each half into a rectangular shape (30 cm x 25 cm / 12 in x 9 in). Place rolled out dough onto parchment paper large enough to go around your roll twice. Place half of the filling on the first rectangle leaving a bit of space on each side(** see pictures below). Roll starting from the shorter side, pinch the ends together as you go along. Wet the edge with water or egg white for better seal.
Once rolled, make sure to leave on parchment paper with the long seam down. Roll parchment paper around the poppyseed roll twice, leaving space for roll to "grow" (about 3/4 inch / 2 cm). Make sure the end of the paper is under the roll. Set aside in a warm place to rise for about 30-45 min.
Do the same with the second roll.
When ready to bake, heat oven to 350°F / 180°C. Place in hot oven and bake for 40-50 min. Remove and cool.
To make glaze, mix powdered sugar with lemon juice. Add hot water teaspoon at a time and whisk to combine. It should make a thick paste. If it comes out too watery, add more powdered sugar. Spoon onto each roll. Sprinkle with orange peel or almond shavings. Let set.
Prep time, 1 1/2 hr. Cook Time, 45 to 50 minutes Yield, 2 twelve inch rolls.
NOTES Slice at an angle to serve.
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