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 OR NUT ROLL
A nice moderately sweet yeast Bread/coffee cake. Can be made with poppy seeds or ground nuts. Nice for breakfast in the morning with coffee or a no too sweet dessert.
Provided by Steve P.
Categories Yeast Breads
Time 5h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Combine all filling ingredients (except raisins) and beat well.
- Set aside.
- Dissolve yeast in 1/2 cup of the warm milk.
- Combine the flour, sugar, salt and eggs.
- Add remainder of the milk, butter and yeast mixture.
- Beat until elastic.
- Sprinkle top with a little flour and cover with a cloth.
- Let stand in a warm place until double in size.
- Punch down.
- Divide the dough into 2 pieces.
- Put on floured board and roll out into a rectangle.
- Spread with cooled filling and sprinkle with raisins.
- Roll like a jelly roll.
- Place in greased pan and let stand to rise again.
- Brush top with margarine or butter bake for 45-60 minutes in 350 degree oven.
NUSSBEUGEL (NUT AND POPPY SEED ROLL)
Make and share this Nussbeugel (Nut and Poppy Seed Roll) recipe from Food.com.
Provided by Nana Lee
Categories Breads
Time 1h10m
Yield 4 Rolls
Number Of Ingredients 13
Steps:
- DOUGH:.
- Dissolve yeast in lukewarm water in large bowl; reserve.
- Cut butter into flour, salt, sugar until coarse.
- Make a "well"; add unbeaten yolks.
- Add yeast mixture; stir well for 5 minutes.
- Divide dough into 4 portions; set aside to rise while fillings are being prepared.
- POPPYSEED FILLING:.
- Heat milk. Add poppy seeds, stirring until milk is absorbed.
- Remove from heat. Add sugar.
- NUT FILLING:.
- Heat milk. Add nuts, sugar, stirring until milk is absorbed.
- ASSEMBLY:.
- Oven at 425ºF.
- When dough is ready and filling is made, roll 1 section of dough into rectangle 1/4 inch thick.
- Spread filling on dough.
- Roll as for jelly roll.
- Make 4 rolls; 2 of poppy seed, 2 of nut mixture.
- Place rolls on lightly greased baking sheet.
- Brush with egg. Wait 20 minutes.
- Bake 30 minutes.
POPPY SEED AND PECAN STRUDEL
Every Easter when I was growing up, I would wake up to the smell of makoviy rulet, a poppy seed and nut roll that's a traditional baked delicacy popular all over Ukraine. Making the dough can be quite time-consuming, but here I've made the process quicker and easier by using store-bought phyllo pastry instead of the usual yeast dough. A slice of this strudel with some black tea with lemon (how we drink it in Ukraine) or coffee is heavenly.
Provided by Olia Hercules
Categories Easter Dessert Pecan Milk/Cream Poppy Vanilla Phyllo/Puff Pastry Dough Egg Ukraine
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Spread out pecans on a large rimmed baking sheet and toast until slightly darkened in color and fragrant, 13-15 minutes. Let cool.
- Bring milk and poppy seeds to a boil in a medium saucepan; reduce heat to medium-low and simmer, stirring occasionally, until milk is almost completely evaporated, 13-15 minutes. Let mixture cool.
- Scrape into a food processor. Cut 6 Tbsp. butter into pieces and add to food processor along with pecans, brown sugar, salt, and vanilla. Process until a paste forms.
- Melt remaining 4 Tbsp. butter in a small saucepan over medium heat (or in a microwave). Line a rimmed baking sheet with parchment, then brush with some of the melted butter.
- Place a stack of 6 phyllo sheets on a work surface. Cover with plastic wrap, then a damp kitchen towel.
- Arrange prepared baking sheet so a long side is facing you and stack 2 phyllo sheets on top; brush lightly with butter. Top with another sheet of phyllo and brush lightly with butter. Repeat with 2 more sheets, then top with final sheet; do not brush with butter.
- Using an offset or rubber spatula, spread poppy seed mixture over pastry in an even layer, leaving a 1" border on all sides. Starting with the long side closest to you, gently roll up pastry and turn seam side down; tuck exposed ends underneath. Using a sharp knife, cut horizontal slits about halfway through roll, spacing every 1" along length. Brush with egg.
- Bake strudel until golden and crisp, 40-45 minutes. Transfer baking sheet to a wire rack and let strudel cool.
- Just before serving, dust with powdered sugar and slice.
- Do Ahead: Strudel can be baked 1 day ahead. Let cool completely, then cover with plastic wrap and store at room temperature.
POPPY SEED DINNER ROLLS
From Bon Appetit. These are beautiful and very rich - the inside is almost like a croissant. Yummy! Prep time includes rising time and overnight refrigeration.
Provided by LA286570
Categories Yeast Breads
Time P1DT2h25m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Place warm water in large bowl. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 8 minutes.
- Whisk milk, 1 egg, salt and remaining 1/3 cup sugar into yeast mixture. Add melted butter and whisk until smooth. Add 1 cup flour and mix until smooth. Combine 4 cups flour and 1 cup chilled butter in processor. Using on/off turns, process until mixture resembles coarse meal. Add to yeast mixture and stir until dry ingredients are moistened. Knead in bowl until smooth dough forms, adding more flour if dough is sticky, about 5 minutes.
- Cover bowl with plastic wrap. Refrigerate dough overnight. (Can be prepared 2 days ahead. Keep refrigerated.).
- Butter twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes. Divide dough into 4 equal portions. Place 1 dough portion on work surface; cover and chill remaining dough. Roll out 1 dough portion on floured surface to 13x11-inch rectangle (about 1/8 inch thick). Cut rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack strips atop one another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, 1 cut side down, into each muffin cup (dough will fan out slightly and fill muffin cups as dough rises). Repeat with remaining chilled dough pieces.
- Cover rolls with kitchen towel. Let rise in warm draft-free area until rolls are puffed and doubled in volume, about 1 hour and 15 minutes.
- Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F Brush rolls gently with egg glaze. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer pans to rack and cool rolls 5 minutes. Remove rolls from pans and cool on racks. Serve warm or at room temperature. (Can be prepared 1 week ahead. Wrap in aluminum foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.).
Nutrition Facts : Calories 208.7, Fat 10.5, SaturatedFat 6.4, Cholesterol 43.7, Sodium 253.2, Carbohydrate 24.6, Fiber 0.9, Sugar 3.3, Protein 3.9
NUT AND POPPY SEED ROLLS
My grandmother always made Nut and Poppyseed Roll, a Hungarian family favorite, as a treat for Christmas. It tastes extra delicious with a cup of coffee on Christmas morning as you sit by the Christmas tree. -Carrie J. Gamble, Doylestown, Pennsylvania
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (14 slices each).
Number Of Ingredients 23
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, sour cream, sugar, butter, eggs, salt and 3 cups flour. Beat until smooth. Beat in remaining flour until mixture forms a soft dough. Transfer to a greased bowl, turning once the grease the top; cover and refrigerate overnight., Divide dough in half. Roll each portion into a 14x12-in. rectangle. For nut filling, in a small bowl, combine pecans, sugar, dates, milk and salt. In another bowl, beat egg white until stiff peaks form; fold into pecan mixture. Spread over 1 portion. Spread poppy seed filling over remaining dough; sprinkle with raisins and walnuts. Roll up each jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on parchment-lined baking sheets. Let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar and enough water to achieve desired consistency; drizzle over breads.
Nutrition Facts : Calories 290 calories, Fat 9g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 298mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
NUT AND POPPY SEED ROLL ( HEDEG KELET)
From Goldie again at Hope Lodge. I hope I spelled the Hungarian name of the recipe right; it was in little print. She says roll thick. Again, help from anyone on these would be GREATLY loved since I have never done Hungarian cooking before. Just learning Czech for my sweetie Rudy and this seemed very close, and poppyseed is his favorite.
Provided by Dienia B.
Categories Yeast Breads
Time P1DT35m
Yield 4 loaves
Number Of Ingredients 16
Steps:
- Dissolve yeast in lukewarm milk; add 1 teaspoon sugar and 1 tablespoon flour; set aside.
- Melt butter; add 1/2 and 1/2 cream and beaten egg yolks; add this mixture to the yeast mixture.
- To the combined mixture add salt, 1 tablespoon sugar and flour; mix together, and divide into 4 parts.
- Put in refrigerator overnight.( the dough is very soft so must be chilled to work with ).
- Roll each part 1/2 inch thick.
- Spread with filling. ( i use solo brand canned filling here , but i put recipe of how they made the filling so its not lost ).
- Sprinkle with butter; roll into loaves as for a jelly roll;( spray sheet with pam cause these suckers stick) let stand 2 hours.
- Brush with egg white slightly beaten.
- Bake at 375 degrees Fahrenheit for 35 minutes.
Nutrition Facts : Calories 2443.2, Fat 170.3, SaturatedFat 53.6, Cholesterol 365, Sodium 927, Carbohydrate 201.4, Fiber 22.4, Sugar 71.8, Protein 47.7
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
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