RUSSIAN POPPY SEED ROLL
This classic Russian yeast bread is filled with a sweet poppy seed filling with honey, raisins, and nuts. Simply delicious
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 16
Number Of Ingredients 20
Steps:
- Combine warm milk, yeast, and 1 teaspoon sugar in a large bowl; stir well. Let stand until yeast softens and begins to form a bubbly foam, about 5 minutes.
- Stir 1/2 cup sugar and lemon zest into the yeast mixture. Whisk in 2 eggs and egg yolks, 1 at time, mixing well after each addition. Add salt. Stir in flour gradually. Add melted butter and blend well. Knead dough until glossy and elastic, about 10 minutes. Form into a ball and place in a large, lightly-oiled bowl and turn to coat. Cover with a clean towel and let rise in a warm place until doubled in volume, about 1 hour.
- Place poppy seeds in a small pot and cover with 1 cup milk or more as needed. Bring to a simmer over medium heat. Remove from heat and let sit, 15 to 20 minutes. Drain milk. Pulse poppy seeds in a food processor, or leave them as is. Add raisins, egg whites, honey, 1/4 cup sugar, walnuts, and 3 1/2 tablespoons butter to poppy seeds and stir to combine for the filling.
- Punch down dough, turn out onto a lightly floured surface, and knead briefly. Divide dough in half and roll one portion into a 10-inch sheet. Cover with 1/2 the filling, leaving a 1/4- to 1/2-inch edge. Roll up into a log. Repeat with the second half.
- Arrange both rolls onto a greased baking sheet. Cover with a kitchen towel and let rise until doubled in volume, about 30 minutes more.
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk remaining egg with 1 tablespoon water; brush mixture over tops of rolls.
- Bake rolls in the preheated oven until golden, 20 to 25 minutes.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 60 g, Cholesterol 83 mg, Fat 18.9 g, Fiber 3.5 g, Protein 11.7 g, SaturatedFat 6.7 g, Sodium 76.7 mg, Sugar 21.1 g
POPPY SEED LOAF
This is a white yeast bread with a sweet poppy seed filling.
Provided by Ruth Uitto
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 13
Steps:
- In a saucepan, heat together milk, sugar, shortening, and salt until warm.
- Combine 2 cups of the flour and the yeast in a large mixing bowl. Stir in warm milk mixture. Add 3 eggs; beat with an electric mixer at low speed for 1/2 min, scraping sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much of remaining flour as you can. Turn out onto a lightly floured surface. Knead in remaining flour to make a stiff dough, and continue kneading for 6 to 8 minutes. Place dough in a lightly greased bowl, and turn once to grease surface. Cover, and let rise in a warm place until doubled.
- Meanwhile, pour boiling water over poppy seeds; let stand 30 minutes. Drain thoroughly, and place in a blender. Grind. In a small bowl, blend together ground poppy seeds, chopped nuts, honey, and lemon zest. Beat 1 egg white until stiff, and fold into poppy seed mixture.
- Punch down dough, and divide in half. Cover, and let rest for 10 minutes. On a lightly floured surface, roll half of the dough into 24 x 8 inch rectangle. Spread with half the poppy seed mixture. Roll up jelly roll style, starting with the narrow edge. Seal the edge. Place seam side down, in a greased 8 x 4 inch loaf pan. Repeat with the other half of the dough. Cover. Let rise for 30 to 45 minutes, or until doubled.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes.
Nutrition Facts : Calories 211.8 calories, Carbohydrate 30.9 g, Cholesterol 24.5 mg, Fat 7.5 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 116.2 mg, Sugar 8.1 g
HONEY POPPY SEED ROLL - BREAD
From ancient times, the collection of honey and poppy in Russia began on the same day - August 14 (which happens to be my birthday!), the day of the First Savior, first day of the harvest season. This day was celebrated with honey cakes, pancakes with poppy and honey, buns and pirogues with poppy seeds. Special pancake dipping was made of finely grinded poppy seeds and honey. If poppy seeds were sprinkled around the house on that day, house would be protected from evil eye for the whole year. Girls used to weave poppy flowers into their hair in order to make hair strong and beautiful.
Provided by JackieOhNo
Categories Breads
Time 2h25m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- To make a dough: In a small bowl, stir together the yeast, sugar, and warm milk; put it aside for about 10 minutes until the mixture starts to foam. In a large bowl, combine the flour with salt. Add melted butter and yeast mixture. Knead until dough is well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest for 1 hour. For one honey poppy seed roll you need 1/2 dough. You may use the rest of the dough later; just wrap it and freeze it.
- Preheat the oven to 350°F.
- After the dough is ready, place it to a floured work surface. Roll the dough into a rectangle about 1/4-inch thick. Spread the honey over, then spread the poppy seed filling over the dough, leaving 1/2 inch edge. Roll the dough into a cylinder, place it the seam side down on a baking sheet, covered with parchment paper. Make a wheel out of it, carefully pressing the edges together. Cover with a towel and let rest for about 15 minutes.
- Using a sharp knife, make cuts on a top of the roll. Brush the roll with the egg wash and place in the oven. Bake for about 20-25 minutes until golden-brown. Let cool on a wire rack before slicing and serving. Serve warm or cooled, dusted with powdered sugar.
POPPY SEED ROLL
Make and share this Poppy Seed Roll recipe from Food.com.
Provided by Evelyn L Jepson
Categories Yeast Breads
Time P2DT1h
Yield 24-36 Slices, 24-36 serving(s)
Number Of Ingredients 19
Steps:
- Put the bread portion in a breadmachine, in order of liquids first, then dry. Putting the yeast in last in a little indent in top of the flour. Set on dough cycle.
- Filling:.
- 1/2 cup poppy seeds, put in grinder, just enough to pop the seeds. Take out and put in a large measuring cup with the 1/4 cup warm milk to soak overnight. Then without straining, mix the rest of the ingredients in with the poppy seed mixture. Mix well.
- When dough is finished, roll out to rectangle with the short side nearest you.
- Spread the poppy seed mixture on top of the dough, try to get the poppy mixture as close to the edges as possible.Roll up as a jelly roll. Place in well-greased deep pans.
- Give a egg wash, and sprinkle surface with poppy seeds and allow to rise. Bake at 350F, for 40 minutes or until a dark golden brown.
- Tip: You have to have the raspberry jam, either seeded or unseeded. It is the secret to the store-bought taste.
Nutrition Facts : Calories 230.7, Fat 10.5, SaturatedFat 5, Cholesterol 36.8, Sodium 123.4, Carbohydrate 29.9, Fiber 1.2, Sugar 11.9, Protein 4.7
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
POPPY-SEED SWEET BREAD
Categories Mixer Dairy Egg Dessert Bake Poppy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 2 (12-inch) loaves
Number Of Ingredients 23
Steps:
- Make dough:
- Stir together water and 1 teaspoon sugar in a small bowl. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
- Beat together butter and remaining 1/2 cup sugar in mixer at medium speed until pale and fluffy. Add yolks, vanilla, salt, and zest, beating until combined, then add yeast mixture. Reduce speed to low and add flour (2 1/2 cups) and milk, alternating in 2 batches and mixing until combined. Increase speed to medium and beat until dough is shiny and elastic, 4 to 6 minutes. (Dough will be very soft and sticky.)
- Scrape down side of bowl and cover bowl with plastic wrap and a kitchen towel. Dust dough with 2 tablespoons flour. Let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours.
- Make filling while dough rises:
- Bring raisins, cream, zest, and juice to a simmer in a 1-quart heavy saucepan over moderate heat, stirring occasionally. Remove from heat and let stand until most of cream is absorbed, about 20 minutes.
- Stir mixture into poppy-seed filling in a bowl.
- Assemble loaves:
- Line a 17- by 12-inch baking sheet with parchment paper.
- Punch down dough with a lightly oiled spatula and divide into 2 equal pieces. Roll out 1 piece on a well-floured surface with a floured rolling pin to a 12- by 9-inch rectangle (about 1/4 inch thick) with a long side nearest you.
- Spread half of filling evenly over dough with offset spatula, leaving a 1/2-inch border all around edge. Beat together yolk and cream for egg wash and brush on long border nearest you.
- Starting with long side farthest from you, roll dough toward you into a snug log, pinching firmly along egg-washed edge to seal. Pinch ends of loaf together and arrange lengthwise on baking sheet, off center and seam side down. Tuck ends under slightly. Form a second loaf in same manner, spacing loaves about 4 inches apart. Chill remaining egg wash to use later. Loosely cover with buttered plastic wrap and let rise in a warm, draft-free place until loaves double in bulk, about 1 hour.
- Put oven rack in middle position and preheat oven to 350°F.
- Cut 3 steam vents, spaced 3 to 4 inches apart, in each loaf with a sharp knife, then brush loaves with remaining egg wash. Bake until crusts are deep golden brown and bottoms sound hollow when tapped, about 45 minutes. Transfer to a rack and cool to room temperature.
POPPY SEED BREAD
This moist, rich bread is so delicious-it's very popular in our area. It gets golden brown and looks great sliced for a buffet. I also like to make miniature loaves to give as gifts. -Faye Hintz, Springfield, Missouri
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 17
Steps:
- In a large bowl, combine first five ingredients. Add the eggs, milk, oil and extracts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes. Cool completely in pans. , In a saucepan, bring glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 195 calories, Fat 8g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.
UKRAINIAN CHRISTMAS POPPY SEED ROLL MAKOVYI KNYSH
This is a delightful sweet dough. So good with only one egg. Do try this filling it is one of the best. Be careful as you are tasting it for sweetness you may just eat all of the filling.
Provided by Olha7397
Categories Breads
Time 1h15m
Yield 2 rolls
Number Of Ingredients 19
Steps:
- THE DAY BEFORE: Scald with boiling water 2 1/3 cups poppies and drain off the water. I do this about 3 times. I put poppy seeds in a bowl, scald with hot water and wait until the poppies have settled and then pour off the water.
- Let stand for 1 hour in hot water. Drain poppies through a cheesecloth covered net sieve. Let them dry preferably overnight. This way they smell fresh and not dusty.
- Grind in a coffee grinder, or through finest blade of food chopper or if you are lucky to have a poppy seed grinder. I use a large stone Mortar and Pestle.
- FOR THE DOUGH: DISSOLVE: 1/2 cup of warm water, 1 teaspoon sugar, 1 package yeast (1 Tablespoon).
- Sift the flour in a large bowl, Make a well in the middle of the flour and add the dissolved yeast. Add around the yeast, the sugar, butter, egg, lemon peel and milk.
- MIX and KNEAD for about 10 minutes and little more flour if necessary. This is a soft dough. Let rise in a greased bowl, covered, for about 45 minutes, till doubled in bulk.
- Punch down and divide into TWO parts. Roll each into rectangle. Spread with Poppy Seed Filling. Roll up each rectangle like a jelly roll. Pinch seams to make edges secure. Place on greased baking sheet. Cover, let rise until doubled, about 45 minutes, brush with egg wash or cream. (I use evaporated milk to brush tops) I like to slash tops lightly about 1/4 inch deep and 2 inches apart all the way up the roll.
- BAKE: preheated oven 350 degree F. for about 45 to 50 minutes or until done. They should be a nice dark brown colour.
- FOR THE POPPY SEEDS: Stir HOT milk into GROUND poppy seeds, add the rest of the ingredients in the order listed. Stir until cool. Sometimes I like it sweeter so then I add liquid honey to taste. I also might add some ground prunes to the mixture. You may cook it for a 5 minutes on top of the stove if you wish but it is not necessary.
- Sometimes I buy ground poppies (NOT in a can) from the German deli. I still give them a good scalding several times to remove the bitterness and dust from the poppies. This is a delightful sweet dough. So good with only one egg. Do try this filling it is one of the best.
- Olga's recipe.
POPPY SEED-HONEY DRESSING
I found this recipe in the 'Joy of Cooking' cookbook. I was looking for a poppy seed and honey dressing recipe that was like a dressing that I loved at the Bittersweet Cafe in Kent, WA. This dressing is delicious. 'Joy of Cooking' recommends using a salad of fruits and greens, but a simple garden salad is a perfect mate as well. The step with the immersion blender is optional and was not in the cookbook, but I found it helpful to keep the ingredients from seperating and it pureed the shallots perfectly. I hope you enjoy as much as I do.
Provided by KimmieCat1
Categories Salad Dressings
Time 20m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- 1. Whisk together in a small bowl until smooth: honey, vinegar, shallot, dijon, poppy seeds, and salt & pepper.
- 2. While whisking constantly, gradually add the olive oil.
- 3. (Optional) Once all ingredients are added together and salt & pepper has been added to taste. Blend with an immersion blender.
- 4. Serve with salad of your choice.
Nutrition Facts : Calories 806.9, Fat 42.9, SaturatedFat 5.8, Sodium 183.3, Carbohydrate 111.1, Fiber 1.6, Sugar 104.9, Protein 2.4
POPPY SEED ROLLS
I've made these often for Sunday dinner, and they are delicious! There's nothing like homemade rolls to top off a meal.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in water. Add 1 teaspoon of sugar; let stand for 5 minutes. Beat in milk, shortening, salt, egg and remaining sugar. Add enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape into balls. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes. , Brush tops with butter; sprinkle with poppy seeds. Bake at 375° for 11-13 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts :
More about "honey poppy seed roll bread food"
POPPY SEED ROULETTE | UKRAINIAN RECIPES
From ukrainian-recipes.com
UKRAINIAN POPPY SEED ROLL, MAKIVNYK - SUGARLOVESPICES
From sugarlovespices.com
POPPY SEED BREAD ROLLS MADE EASY WITH A BREAD MACHINE
From saladinajar.com
POPPY SEED ROLL - JO COOKS
From jocooks.com
ASTRAY RECIPES: POPPY SEED ROLL
From astray.com
ROSEMARY DINNER ROLLS + POPPY SEED HONEY BUTTER - SIP
From sipandsanity.com
POPPY SEED BREAD ROLLS (VEGAN) | #BREADBAKERS | AMBROSIA
From ambrosiasoulfulcooking.com
BEST EVER POPPY SEED BREAD - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
OLD WORLD POPPY SEED ROLL - TASTYCOOKERY
From tastycookery.com
RECIPE: POPPY SEED ROLL STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
RUSSIAN MONDAY: HONEY POPPY SEED ROLL - BREAD AT COOKING …
From melangery.blogspot.com
ALL RECIPES FOR YOU: HONEY POPPY SEED ROLL - BREAD
From allrecipes103.blogspot.com
POLISH POPPY SEED ROLL, BEST MAKOWIEC RECIPE - JENNY CAN COOK
From jennycancook.com
POPPY SEED ROLLS IN THE BREAD MACHINE - HANDY.RECIPES
From handy.recipes
BEST POPPY SEED BREAD RECIPES - THE BREAD SHE BAKES
From thebreadshebakes.com
RUSSIAN MONDAY: HONEY POPPY SEED ROLL - BREAD | RUSSIAN RECIPES, FOOD ...
From pinterest.ca
BREAD ROLLS WITH POPPY AND SESAME SEEDS | BY KLAUDIA HANSSEN
From medium.com
HONEY-POPPY SEED ROLLED COOKIES - HOUSE BEAUTIFUL RECIPE
From bakerrecipes.com
UKRAINIAN POPPY SEED AND HONEY ROLLS RECIPE - FOOD.COM
From food.com
RUSSIAN MONDAY: HONEY POPPY SEED ROLL - BREAD | RUSSIAN RECIPES, …
From pinterest.com
LEMON POPPY SEED CHALLAH ROLLS - BREADS - MADELEINE KITCHEN
From madeleinekitchen.com
HONEY POPPY SEED ROLL - BREAD RECIPE - FOOD.COM
From pinterest.co.uk
HONEY-GLAZED POPPY SEED ROLLS RECIPE | MYRECIPES
From myrecipes.com
QUICK & EASY POPPY SEED ROLL - ALYONA’S COOKING
From alyonascooking.com
HONEY POPPY SEED ROLL BREAD RECIPE - WEBETUTORIAL
From webetutorial.com
RUSSIAN MONDAY: HONEY POPPY SEED ROLL – BREAD | RUSSIAN FOOD, …
From russian.neurezept.com
8 DELICIOUS REASONS TO GROW BREADSEED POPPIES - RURAL SPROUT
From ruralsprout.com
RECIPE: POPPY HONEY ROLL STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
RYE, HONEY AND SEED BREAD ROLLS | NEW ZEALAND WOMAN'S WEEKLY …
From nzwomansweeklyfood.co.nz
HONEY POPPY SEED DRESSING – FIT MAMA REAL FOOD
From fitmamarealfood.com
POPPY SEED ROLL - PINTEREST.CA
From pinterest.ca
COOKING CLASS: CROATIAN POPPY SEED ROLL RECIPE - CANADIAN LIVING
From canadianliving.com
DEEP-FRIED POPPY-SEED ROLLS?! | RECIPES, YUMMY FOOD, I LOVE FOOD
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love