HUNGARIAN POPPY SEED FILLING
This is a filling often used for Middle European kolacs (also called kolacky or kolachke)--filled, rolled, baked yeast dough--and sweet rolls.
Provided by Hepzibah
Categories World Cuisine Recipes European Eastern European Czech
Time 1h
Yield 16
Number Of Ingredients 6
Steps:
- Grind the poppy seeds in a mill or coffee grinder.
- Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
- Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
- Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 13.5 g, Cholesterol 21.7 mg, Fat 10 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 49.8 mg, Sugar 12.1 g
HUNGARIAN POPPY SEED COFFEE CAKE
Makes for a delightful coffee cake to serve to family and friends. Frost with your favorite icing or dust with icing sugar before serving.
Provided by Gerry
Categories Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Soak poppy seed in buttermilk for twenty minutes.
- Cream butter and sugar, add egg yolks, vanilla and beat well.
- In separate bowl - the flour, baking soda and baking powder using a whisk to mix).
- Add the dry ingredients alternately with the buttermilk/poppy mix.
- Beat eggs, fold in the stiffly beaten egg whites
- In a greased angel food pan (I use a bundt pan) spread batter in layers sprinkling each layer with the sugar/cocoa/cinnamon mix and swirl with a knife.
- Bake one hour at 350 degrees or until toothpick come out clean.
Nutrition Facts : Calories 399.1, Fat 18.6, SaturatedFat 10.5, Cholesterol 103.5, Sodium 347.2, Carbohydrate 52.9, Fiber 1.4, Sugar 31.8, Protein 6.2
HUNGARIAN POPPY SEED CAKE
This is a moist cake with a creamy flavor! We grew up with this, and it was a family favorite served on special occasions. This old family recipe has been passed down for 3 generations!
Provided by prodigyaz
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with butter.
- Combine oil, poppy seed filling, eggs, evaporated milk, and milk in a bowl. Sift flour and baking soda together in a separate bowl and stir in sugar. Add flour mixture to the milk mixture and mix well. Pour batter into the prepared Bundt® pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 70 minutes.
Nutrition Facts : Calories 659.2 calories, Carbohydrate 77.6 g, Cholesterol 74.8 mg, Fat 35.3 g, Fiber 0.8 g, Protein 9.3 g, SaturatedFat 7.3 g, Sodium 248.1 mg, Sugar 37.3 g
HUNGARIAN COFFEE CAKE
This is my mom's recipe and one of my favorites for breakfast; love it warm out of the oven.
Provided by Camille
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix flour, brown sugar, white sugar, butter, and salt together in a bowl until crumbly. Measure 1 cup mixture and set aside for later use.
- Stir buttermilk, eggs, and baking soda into crumbly mixture until batter is smooth. Pour batter into the prepared baking dish. Sprinkle reserved crumbly mixture over top of batter; top with cinnamon.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 53.6 g, Cholesterol 72.5 mg, Fat 16.7 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 10.1 g, Sodium 299.4 mg, Sugar 29.5 g
POPPY SEED COFFEE CAKE
Make and share this Poppy Seed Coffee Cake recipe from Food.com.
Provided by CJAY8248
Categories Breads
Time 1h15m
Yield 1 coffee cake, 10 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, sugar and egg yolks. Soak poppy seeds in buttermilk. Sift dry ingredients ( flour, baking soda, baking powder, and salt). Alternately add buttermilk and dry ingredients to the creamed mixture. Fold in stiffly beaten egg whites flavored with almond. In a small bowl, combine 1/2 cup sugar, 1 Tblsp. cinnamon. Pour half the cake batter into a greased tube pan. Cover with part of the cinnamon sugar mixture. Pour in remaining cake batter and sprinkle with remaining cinnamon sugar mixture. Bake for 1 hour at 350*.
Nutrition Facts : Calories 461.1, Fat 23.1, SaturatedFat 12.7, Cholesterol 125.3, Sodium 497.9, Carbohydrate 57, Fiber 1.4, Sugar 32.2, Protein 7.7
HUNGARIAN CHEESE-FILLED COFFEE CAKE
This coffee cake has a cream cheese-filled center and is so good. Wonderful for that special brunch! Time does not include rising time for dough.
Provided by Chris Reynolds
Categories Yeast Breads
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve yeast in the warm water. Melt butter.
- Sift flour with 3/4 C of the sugar and the salt into a large bowl.
- Beat egg yolks until thick and light; blend in the sour cream and melted butter; stir in the dissolved yeast.
- Gradually stir the egg yolk mixture into the dry ingredients, mixing to make a soft, smooth dough. Turn out on a lightly floured board and knead for 5 minutes, or uintil the dough is smooth. Turn into a bowl, cover, and let rise until almost doubled in bulk.
- Prepare cheese filling. Cream the cheese until light and blend in the remaining 1/2 C sugar. Add the whole eggs, one at a time, and beat until smooth. Blend in vanilla.
- Punch down dough and knead a few minutes. Lightly flour a board; roll out dough into a large circle, about 18 inches in diameter, and lay it over a greased 3-quart ring mold (you may use two 9" ring molds. Roll 1/2 dough 13" thick for each 9" ring mold). Fit the dough down into the bottom and the sides of the ring mold, being careful not to poke holes in it, and let it hang over the outside. Pour in the cheese filling (1/2 cheese fill for each 9" ring mold).
- Lift outside edges of the dougn, and lap it over the filling, sealing to the inside ring of dough. Cut a cross in the dough which covers the center of the ring mold and fold each triangle formed back over the ring, completely encasing the filling.
- Let rise until doubled in bulk or until the dough comes to the top of the pan.
- Bake in a moderate oven (350 degrees) for 40 minutes, or until golden brown and a toothpick inserted comes out clean. (For 9" ring mold, bake for 30 minutes.) Let cool for 10 minutes, then turn out with top side down onto a rack.
- When bread ring is cool, heat jam until it runs easily; carefully spoon jam over the ring. When set, dust lightly with powdered sugar by shaking about 2 tbsp sugar through a sieve. To serve, slice the ring in 1" wedges.
Nutrition Facts : Calories 303.3, Fat 14.5, SaturatedFat 8.3, Cholesterol 92.7, Sodium 167.6, Carbohydrate 39, Fiber 0.9, Sugar 16.3, Protein 5
HUNGARIAN GOLDEN DUMPLING COFFEE CAKE (ARANYGALUSKA)
A traditional Hungarian dessert. Many sugary balls of coffee cake dough, studded with raisins and coated with cinnamon and nuts in a syrup-like glaze on the outside. Similar to monkey bread. This recipe is not a quick one. Yeast is used in the dough, so it does take 2 1/2-3 hours for the dough to rise. This does freeze well for later use.
Provided by littleturtle
Categories Breads
Time 1h25m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Soften yeast in warm water and let stand 5-10 minutes so that it proofs.
- In a large bowl, combine shortening, 1/2 cup sugar, and salt, then immediately pour scalded milk over mixture.
- While mixture is warm, mix in 1/2 cup flour and beat until dough is smooth.
- Stir the yeast, then add it to the dough, mixing well.
- Add half of the remaining flour and beat until dough is very smooth.
- Beat in the eggs and enough of the remaining flour to make a soft dough.
- Turn dough out on lightly floured surface and let rest 5-10 minutes.
- Knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process until smooth and elastic (5-10 minutes) (always turn the dough in the same direction and use as little additional flour as possible).
- Form dough into a large ball and place in a greased bowl.
- Turn the ball over so that the surface on the top is greased and cover bowl with waxed paper and a towel.
- Let rise in warm place (80°F) until doubled in bulk (1 1/2-2 hours).
- Punch dough down with fist, pull the edges into the center, and turn ball over inside the bowl.
- Cover bowl and let dough rise until nearly doubled again in bulk.
- Meanwhile, lightly grease the bottom of a 10-inch tubed pan.
- In a shallow dish combine 1 cup sugar, nuts, and cinnamon and set aside.
- Place melted butter in another shallow dish and set aside.
- Tear off bits of dough and form into balls 1-1 1/4-inch in diameter (about the size of walnuts).
- Roll balls first in melted butter, then lightly in the cinnamon mixture.
- Arrange a layer of balls in the bottom of the pan so that they don't touch each other.
- Sprinkle about 1/3 of the raisins over the balls and gently press into the dough.
- Continue this process until all of the dough is formed into balls and arranged in the pan and all of the raisins have been used up.
- Sprinkle any remaining butter and cinnamon mixture over the top layer.
- Cover pan with waxed paper and towel and let dough rise until light (30-45 minutes).
- Bake at 375°F until golden brown (35-40 minutes).
- Run spatula around sides of pan and invert onto a plate.
- To serve, break cake apart with 2 forks.
Nutrition Facts : Calories 407.6, Fat 18.2, SaturatedFat 6.4, Cholesterol 45.3, Sodium 248.2, Carbohydrate 55.9, Fiber 2, Sugar 23.6, Protein 6.8
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