Poppy Seed And Raisin Roll Food

MOM'S POPPY SEED ROLL (ROULETTE) RECIPE

Steps:

• Heat 1 1/3 cups milk in the microwave until it's luke-warm. Pour milk in a large mixing bowl (preferably the bowl from your KitchenAid mixer). Add 1 tbsp yeast, 2 Tbsp sugar and 1 cup flour. Mix until flour is well blended. Let stand in a warm oven (100 degrees) for 1/2 hour or put it on the counter for 1 hour at room temperature if you have all the time in the world. Dough should rise about 1.5 times in volume. Stir dough lightly.
• Melt 1 stick (8 Tbsp) butter (until it's just melted - it should not be hot). Add butter to the batter. Add 2 whole eggs. Add the rest of your 3/4 cup of sugar, 1/2 tsp vanilla and 1 cups flour. Whisk together.
• Using the dough hook (on speed 2), add the remaining 2 cups of the flour 1/2 cup at a time. After all the flour is in, let it continue mixing 15 minutes. Dough is ready when it is no longer sticking to the sides of the bowl. Finished dough will be soft. It will feel sticky to the touch but should not stick to your fingers.
• Place dough in a very large mixing bowl (our Kitchenaid bowl is 6 Qts so I left it in the same bowl), cover with plastic wrap and set in a warm place (in a 100 degree oven or in the sun) Let sit 2.5 hours to rise (until about 3-4 times in volume) Carefully peel off cellophane when it's done.
• Fill medium saucepan with 1 cup poppy seeds and add enough water for impurities to float to the top, drain off the water and repeat.
• Add 3 cups water to the pot. Over medium heat, bring to a simmer. (Don't boil). Turn off. Cover with lid and let it sit for 30 minutes.
• Return to a simmer (don't boil). Turn off. Cover and let it sit for another 30 minutes. Drain poppy seeds by keeping lid on and put cheese cloth on lid to catch stray poppy seeds, or if you have a fine mesh sieve, use it!
• Push the poppy seeds through a food grinder using the fine grinding plate. You can also use a coffee grinder and do it in smaller batches. With the meat grinder, you need to push firmly. The seeds won't grind well unless they are under pressure. P.S. I've tried putting them through a food processor and it did not work.
• Mix 8 ounces of sweetened condensed milk into ground poppy seeds.
• Line an extra large cookie sheet with parchment paper.
• Put dough onto a clean, dry, non-stick surface (a sheet of parchment paper works well). Divide into 4 equal pieces.
• Roll out the dough into an 11" x 8" oval-ish shape; similar to a thin crust pizza dough. It should not stick to your rolling pin. Spread 1/2 cup poppy seed mixture over the dough and sprinkle about 30-40 raisins over the poppy mixture.
• Roll the Roulette (not too tight!) and Place side-by-side on the lined baking sheet. Brush the top with egg wash (1 egg white, 1/2 tsp sour cream, 1/2 tsp sugar - whisked together). Let them rise on the counter for 1 hour (or in a 100˚F oven for 30 minutes).
• Preheat Oven to 360°F and bake 28-30 min until the tops are deep golden (but not brown).

WALNUT/POPPY SEED ROLLS.BEIGLI

Steps:

• Rub the butter or margarine into the flour with the yeast. If a food processor is used, divide the quantities into two halves.Blend until it looks like fine crumbs.
• Add the sugar, eggs beaten with yoghurt or soured cream. Pulse until dough clumps together.
• Mix and knead well until very smooth. The pastry should be fairly soft. Allow to rest for an hour and a half
• Take one half on the dough and divide into 5 balls. Roll each ball out on a floured surface to approximately 12in by 8in Spread 1/5 of the walnut filling and roll up. With the seam underneath place on a sheet on non stick baking paper. Brush twice with egg and prick with a fork. leave overnight in a cool place to "marble".
• Take the other half of the dough and divide into 5 pieces, roll out each as before and fill each with 1/5 of poppy seed mixture. Roll up place on baking sheet covered with non stick paper, paint with egg and prick with a fork.
• To make the walnut filling, make a syrup with the sugar, water and honey, add ground walnuts and the other ingredients. Allow to cool slightly before spreading on the pastry.
• To make the poppy seed filling, cook the ground poppy seeds with the sugar, water and honey in a saucepan, remove from heat and add rum cinnamon and raisins.
• The next day brush the tops of the 10 rolls with egg cook in a preheated oven at 160 Centigrade for about 25 minutes until nicely browned. If the filling is not too wet the roll should not split.
• When cool it can be kept in a tin for one to two weeks. To serve cut into 2-3 cm slices. Also freezes well.

RUSSIAN POPPY SEED ROLL

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.

POPPY SEED ROLL APRICOT PISTACHIO ROLL

Steps:

• Soak currants in cognac for 3 hours.
• Dissolve yeast in the warm water. Melt butter. Combine yeast, melted butter, sour cream, vanilla, eggs, and egg yolks. Sift together flour, sugar, and salt, add to yeast mixture, and stir until well blended. Knead on a floured board until smooth and elastic. Place in a buttered bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours.
• In a large, heavy skillet, melt butter for the poppy-seed filling. Add poppy seeds and saute or a few minutes. Transfer to a bowl and mix in the honey, lemon juice, and currants. Whip the egg whites until frothy. Add the sugar 1 tablespoon at a time and continue whipping until very stiff. Fold the egg whites into the poppy-seed mixture.
• In another bowl, combine apricot lekvar and pistachios for the apricot filling.
• Divide dough into four equal parts. On a floured board, roll each portion of dough into a large rectangle 1/4 inch thick. Spread poppy-seed filling evenly on two of the rectangles and the apricot filling on the other two rectangles, leaving a 1-inch margin on the two short sides and one long side of each. Wet the margins with water and roll up each rectangle, beginning with the edge that has no margin. Form each into a crescent, sealing the edges together, and place on parchment-lined baking sheets. Cover and allow to rise approximately 1 hour in a warm place.
• Heat the oven to 350 degrees.
• Brush the rolls with the egg glaze. Using a sharp knife, make slits in the top of each crescent. Bake for 45 to 60 minutes, until deep gold. Cool on a wire rack.

NUT ROLL AND POPPY SEED ROLL

Steps:

• Put flour in bowl and crumble yeast into flour. Cut in butter as for pie crust. Mix yolks and sour cream, vanilla (yeast in water if dry is used), and salt. Mix well with flour mixture well. Divide into 4 (6 for smaller rolls) parts and refrigerate in plastic wrap overnight.
• Roll out one piece of dough into rectangle on powdered sugar. Spread 1/2 of one type of filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Brush with beaten egg and bake on greased sheets in a preheated 350-degree F oven for 45 minutes.
• Combine all ingredients in a saucepan. Simmer for 30 minutes. Let cool entirely before using as a filling.
• Mix all ingredients together.

HOMEMADE POPPY SEED FILLING FOR MAKOWIEC AND OTHER CAKES

Steps:

• To get rid of any impurities, soak poppy seeds in water first. Collect any dirt that floats to the top with a slotted spoon.
• Rinse the poppy seeds and drain them on a sieve lined with gauze (cheese cloth or a muslin square). It can stay there for up to an hour if you're doing something else in the meantime.
• [Raisins] Rinse raisins under running water. Place them in a small bowl and pour 2-3 tablespoons of almond spirit or golden rum over them. Cover the bowl with a small plate and set aside.
• [Fresh Orange Peel] Chop fresh orange peel (finely) and set aside.
• Pour 2.5 cups of milk into a cooking pot (1.5 qt / litre pot should be large enough) and bring it to boil.
• Drop all the poppy seeds in. Are they fully submerged in milk? If not, pour in some more.
• Reduce the heat to 'low' and cook for 15-20 minutes, stirring from time to time. Poppy seeds absorb the milk quite a bit, so make sure there's enough of it.
• Drain the poppy seeds on a sieve lined with gauze, cheese cloth or a muslin square. If you can, try to squeeze out as much milk as possible.
• Using a disc with the smallest holes, grind the poppy seeds 2 to 3 times.
• Separate yolks from egg whites. Whisk yolks together with 6 tablespoons of powdered sugar, set aside.
• Place chopped walnuts and almonds in a wide pot (or a deep frying pan). Add a pinch of salt and roast them for 4-5 minutes on a medium heat, not allowing the nuts to burn.
• Add in 2 sticks of butter. Add 4 tablespoons of honey and 4 tablespoons of chopped orange peel. Let the orange peel fry for a bit, a few minutes is enough.
• Add in ground poppy seeds, chopped dried fruit and alcohol-soaked raisins. Mix everything together with a spatula, gradually adding egg yolks mixed with powdered sugar. Take the pot off the heat.
• Whip the remaining egg whites until stiff, adding 5 tablespoons of powdered sugar near the end of whipping. Gently add them into the poppy mass.
• And we're done! The poppy seed filling is ready to use in 'Makowiec' (Polish Poppy Seed Roll) or another dessert.

POPPY SEED KOLACHES

Steps:

• In a bowl, dissolve yeast in water. Add the next seven ingredients and 2 cups of flour; beat until smooth. Add enough remaining 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 dough down. Shape into walnut-size balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets; brush with butter. Cover and let rise until doubled, about 30 minutes. , Meanwhile, in a saucepan, bring poppy seeds and water to a boil; boil 1 minute or until thickened. Add milk and raisins; simmer for 10 minutes. Add sugar, butter, vanilla and cinnamon; simmer for 5 minutes. Remove from the heat; stir in the graham cracker crumbs. , Make a depression, about 1-1/2 in. in diameter, in the center of each roll; fill with 2 teaspoons of filling. Bake at 400° for 7-10 minutes or until golden brown. Cool on wire racks. Drizzle with glaze if desired.

HOW TO MAKE POPPYSEED FILLING (2 WAYS)

Steps:

• Rinse poppy seeds thoroughly in a fine mesh colander, then drain them and transfer to a medium sauce pan.
• Add 3 cups water to the pot. Over medium heat, bring to a simmer. (Don't boil). Turn off. Cover with lid and let it sit for 30 minutes. Return to a simmer (don't boil). Turn off. Cover and let it sit for another 30 minutes.
• Drain poppy seeds well through a colander or by keeping lid on and placing several layers of cheese cloth on lid to catch stray poppy seeds. Life is just easier when you use a fine mesh sieve.
• Push the poppy seeds through a food grinder, using the fine grinding plate. I use my KitchenAid food grinder attachment for my stand mixer. You can also use a coffee grinder and do it in smaller batches. Note: If using a meat grinder, you need to push firmly. The seeds won't grind well unless they are under pressure. P.S. I've tried putting them through a food processor and it did not work. Drain off excess liquid if any has accumulated in the bowl.
• Mix 8-10 ounces of sweetened condensed milk into ground poppy seeds. I like to add 10 oz. Add raisins if desired (depending on the recipe you're making). Store in tupperware and refrigerate until ready to use.

POPPYSEED BREAD

Steps:

• Sift the flour, salt, and sugar in a bowl. Stir in the yeast and make a well. Heat the milk and lemon in a pan with the butter. Let mixture cool and then mix with dry ingredients. Knead the dough mixture until smooth and elastic and cover in a bowl. Let rise in warm place until it doubles in size. While the dough is rising get started on the filling. Melt butter in a medium sized pan and add all the poppy seeds except for 1 tablespoon. Add the honey, raisins and zest. Cook on low for 5 minutes and remove from heat, add the almonds and let cool. Cream the egg yolk and sugar together, and fold into poppy seed mixture. Begin to roll out dough on a floured surface into a 12 by 12-inch square. Roll dough to 1/8-inch thick. Spread your filling to within 1-inch of the edge of the dough. Roll both ends towards the center. Brush with olive oil and cover with plastic wrap and let rise for 1 hour. Brush with milk and sprinkle with remaining poppy seeds. Bake in a preheated 375 degree oven for 30 minutes or until golden brown.