POLISH POPPY SEED ROLLS
A real Polish poppy seed roll is actually baked in a loaf, then sliced and served, but here I tried to do individual rolls instead, as well as tweak a few other things. So, while not 100% authentic, these were 100% amazing.
Provided by Chef John
Categories Ingredients Herbs and Spices Recipes Spices Recipes Poppy Seed Recipes
Time 3h40m
Yield 8
Number Of Ingredients 16
Steps:
- Combine warm milk, yeast, and 1/2 cup of flour for dough in the bowl of a stand mixer and whisk to combine. Let sit until a "sponge" forms, about 30 minutes.
- Add egg yolks, sugar, melted butter, salt, and vanilla extract to the "sponge" and whisk until combined. Add remaining 1 cup flour and mix using a dough hook attachment on low speed, scraping down the bowl occasionally with a spatula, until a soft, smooth, slightly elastic dough forms, about 5 minutes. Add more flour and continue to knead if the dough seems too wet and sticky.
- Remove dough from the bowl and knead by hand, checking consistency, about 1 minute, adding a little more flour if necessary.
- Transfer the dough to a lightly greased bowl. Toss to coat, cover, and let rise in a warm spot until doubled in size, about 2 hours.
- While the dough is rising, add butter, milk, honey, sugar, and water to a saucepan and place over medium-high heat; bring to a simmer. Add poppy seeds and cook, stirring, until the mixture thickens up to a spreadable texture, about 5 minutes. Turn off the heat and allow to cool to room temperature before using, 20 to 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
- Once the dough has risen, transfer to a lightly floured surface and use your hands to roll into a log shape, about 15 inches long. Switch to a rolling pin and roll the dough out into a 10x18-inch rectangle, about 1/8-inch thick.
- Spread cooled filling over top, leaving about 1 1/2 inches of dough exposed on the longer side that you'll be rolling towards. Brush the exposed edge of dough very lightly with water.
- Roll up the dough and filling toward the edge you just brushed, finishing with the seam on the bottom. Seal the ends and use your hands to shape the roll as evenly as possible. If you have lots of excess dough on either end, it can be trimmed off.
- Cut the roll into 8 even pieces and lay flat on the prepared baking sheet. If possible, tuck any seams under the dough spiral as it's placed down. Let sit for 5 minutes.
- Bake in the center of the preheated oven until well-browned, 20 to 25 minutes. Transfer to a cooling rack and allow to cool to room temperature.
- While rolls are cooling, combine powdered sugar and milk in a bowl for glaze. Brush warm rolls with the glaze and serve.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 46.3 g, Cholesterol 76.3 mg, Fat 21.9 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 7.5 g, Sodium 139.5 mg, Sugar 25.4 g
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.
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
KOLACKY SLOVAK NUT OR POPPY SEED ROLLS/KOLACHI PAN DULCE DE NUECES O SEMILLAS DE POPPY SLOVAKO
My grandmother on my dads side was from Hungarian/Slovak origins. My stepdad Eddo was also Slovak, he has passed but was a wonderful person. He gave me a present many years ago an authentic Slovak cookbook with wonderful recipes from his country. Kolacky as they spell it in the book is a special yeast dough that is made into nut...
Provided by Juliann Esquivel
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 17
Steps:
- 1. Combine cream, yeast and sugar, let stand for 5 minutes.
- 2. Mix flour and butter, add yolks add yeast mixture and work with hands until dough is not sticky and hands are clean.
- 3. roll out thin, a small piece at a time. Fill with either nut filling or poppyseed filling and roll. Put on cookie sheet and set aside for about 30 minutes in a nice warm place. Let rise. Also Apricot filling is also very delicious, You can use apricot preserves if you do ot like poppyseed or nut fillings.
- 4. Bake at 350 degrees for about 20 minutes. Delicious Enjoy Above recipe is a Kolacky recipe that is fast. Most Kolacky take much longer because they are left to rise twice.
- 5. Poppyseed Filling: Combine all the ingredients and cook until the milk is absorbed. Spred on dough and roll up jelly roll fashion pinch edges. Let rise for 30 minutes
- 6. Walnut Filling: Course grind one pound of walnut meats, Combine with warm milk, butter, and sugar stir well with a wisk until most of the sugar is dissolved, sugar does not have to be totaly dissolved add ground nut meats and spred out on rolled dough. Roll up jelly roll fashion and pinch edges. Let rise for 30 minutes Enjoy
- 7. Will post my picture later as this is for a member as a special request. LOL
- 8. Variation: Cultural Explosion: For my Cream Cheese and Guava filling, take a four ounce package of cream cheese the small one, leave out to soften, then add 1/4 cup powdered sugar and blend in well. The cheese should be very soft to spread easily Spread this cream cheese on the dough, then take guava marmalade (Conchita, Ancel or Goya are brands I buy in the Latin food markets) Guava marmalade comes in a can. Take a large tablespoon and put a few spoonfulls of the marmalade over the cream cheese and spred all over the cream cheese. Then roll jelly roll fashion. Pinch edges or fold under so spread wont come out. Follow the recipe above and bake. Delicious.
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 :
SLOVAK POPPYSEED ROLLS
Steps:
- Sift flour and salt. Add vanilla and yeast which has been dissolve in canned milk. Cut in shortening. Add 1 egg at a time and beat well after each addition. Mix all ingredients well. Place dough in refrigerator overnight.
- Next day, roll dough 1/4 inch thick. Combine filling ingredients; add enough milk to make filling of right consistency. Spread filling and roll like jelly roll. Brush top with egg yolk to which a little milk has been added.
- Bake 30-35 minutes, at 350 degrees F or until brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "slovak poppyseed rolls food"
POPPY SEED ROLL RECIPE – CZECH MAKOVý ZáVIN - COOK LIKE …
From cooklikeczechs.com
5/5 (3)Total Time 2 hrsCategory Dessert, Sweet Bread, Sweet PastryCalories 2412 per serving
- Put the ground poppy seeds in a saucepan, pour in the milk. Bring to the boil, turn down the heat to a minimum and cook for 10 minutes while stirring.
- Heat the milk to warm but not hot. Add the butter, let it melt in the milk. Add the egg and beat in the mixture with a fork.
POPPY SEED AND NUT ROLL (MAKOVNíK A ORECHOVNíK)
From slovakcooking.com
BOBALKI (SLOVAK SWEET BREAD BALLS) RECIPE - THE SPRUCE …
From thespruceeats.com
SLOVAK POPPY SEEDS ROLL - YOUTUBE
From youtube.com
POPPY SEED ROLL - JO COOKS
From jocooks.com
POPPY SEED ROLL — HOUSE OF CZECH & SLOVAK REPUBLICS
From czechandslovakcottage.com
6 MOST POPULAR SLOVAK DESSERTS - TASTEATLAS
From tasteatlas.com
MOE’S SOUTHWEST GRILL - 95 BROADVIEW AVE, WARRENTON, VA - YELP
From yelp.com
79 Yelp reviewsLocation 95 Broadview Ave Warrenton, VA 20186
KOLACHE (KOLáčE) RECIPE - SLOVAK COOKING
From slovakcooking.com
POLISH POPPY SEED ROLL (MAKOWIEC) RECIPE - THE SPRUCE EATS
From thespruceeats.com
SLOVAK NUT OR POPPY SEED ROLLS - BIGOVEN.COM
From bigoven.com
ORECHOVNíK & MAKOVNíK (SLOVAK WALNUT & POPPYSEED ROLLS)
From thepiethatbinds.com
SLOVAK POPPYSEED ROLLS - RECIPE - COOKS.COM
From cooks.com
POPPY SEED ROLL - WIKIPEDIA
From en.wikipedia.org
BIRD SEED & FOOD - BACKYARD BIRDS & WILDLIFE - PETS & WILDLIFE - ALL ...
From ruralking.com
DND BAKERY NAMES RECIPES
From findrecipes.info
CLAIRE'S AT THE DEPOT RESTAURANT - WARRENTON, , VA | OPENTABLE
From opentable.co.uk
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