HUNGARIAN POPPY SEED ROLL (BEIGLI)
This is my recipe that I made after trying a recipe from the internet that just didn't work (thank goodness I made a trial batch before taking it to my Hungarian fiances' sisters' house for Christmas dinner, and had time to make it again). If you try this, don't be alarmed if the beigli seem to "explode" in the oven. I was worried about it to the first time making it, but my soon-to-be mother-in-law assured me that most of the time it happens. Also, I recommend letting them cool completely before eating because they are not really good when warm. Enjoy!
Provided by MizEmerilLagasse
Categories Dessert
Time 2h
Yield 4 poppy seed rolls
Number Of Ingredients 14
Steps:
- In a small bowl, mix together the yeast, water and sugar. Set aside.
- In a large bowl, mix the flour, salt and cold butter with a pastry cutter or by hand.
- Make a well in the center and add the egg yolks (save the whites!), sour cream, and yeast mixer. You will know that you yeast has "bloomed" properly if it has formed a frothy dome on top. This has 100% to due with the water temperature.
- Mix this together until it forms a dough ball.
- Remove dough from bowl and clean bowl. Grease clean bowl and place dough back inches Cover with a tea towel and put in a warm spot while making filling. I just toss it in the microwave or the oven and it rises just fine.
- To make the filling:.
- Place all the filling ingredients in a heavy bottom saucepan and heat to a boil over medium-low heat. Stir constantly. This takes about 20 minutes, but don't leave it because it will scorch.
- Pore into a clean bowl and put in the refrigerator until completely cool. I cheat by put it in the freezer and stirring it every 15 or so minutes.
- When the filling has cooled, divide risen dough into four balls.
- Roll them out on a lightly floured surface into 12"-15" squares. You can set them aside stacked on each other while you are filling them to save room.
- Spread them with a even layer of poppy seed filling about 1/2" from the edge. Roll them loosely into logs and place on cookie sheets.
- Let them sit for 20 minutes to rise a little.
- Preheat oven to 425F.
- Rolls with beaten egg white.
- Bake for 25-30 minutes.
- Cool on wire racks and slice into 1/2" slices.
- Enjoy!
Nutrition Facts : Calories 1873, Fat 108.9, SaturatedFat 53.2, Cholesterol 413.3, Sodium 908.3, Carbohydrate 195.3, Fiber 10.2, Sugar 80.6, Protein 36
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 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 BARS
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Line an 8- or 9-inch square baking pan with foil, extending ends over edges. Grease foil.In a large mixer bowl at medium speed, beat butter and brown sugar until fluffy. Beat in vanilla. At low speed, beat in flour and baking soda. Beat in 2 cups of the oats until combined. Set 1/2 cup of the mixture aside. Pat remaining mixture into pan, flouring fingers if needed. Spread filling over. Add remaining 1/4 cup oats to reserved topping. Crumble topping mixture over poppy seed filling and pat gently.Bake 30 minutes or until lightly browned. Cool pan on a wire rack, loosening from edge of pan while warm. Holding foil edges, lift cookie from pan. Cut into bars.Store loosely covered.HIGH ALTITUDE ADJUSTMENT: At 6,000 feet, decrease baking soda to 1/2 teaspoon.
Nutrition Facts : Nutritional Facts Serves
HUNGARIAN POPPY SEED COOKIES
Posted for the Zaar World Tour 2006-Hungary. From the "Best of Baking" cookbook. Lemon peel, clove and poppy seed often flavor Eastern European cookies. Poppy seed filling can be found next to the canned pie filling at the supermarket.
Provided by Bayhill
Categories Dessert
Time 1h46m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- In a large bowl, beat margarine or butter and granulated sugar until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda and cloves, mixing well.
- Roll dough, between two pieces of waxed paper, into a 1/4-inch thick, 12"x10" rectangle. Refrigerate 30 minutes or until firm.
- Heat oven to 350ºF. Grease a large cookie sheet. Remove waxed paper from one side of cookie dough. Spread poppy seed filling on dough to within 1/4-inch of the edges. Roll up dough tightly, beginning with long (12") side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal well. Cut dough into 1/2-inch slices. Place on cookie sheet about 1-inch apart.
- Bake 10 to 12 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Sprinkle with powdered sugar.
Nutrition Facts : Calories 34.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 5.2, Sodium 34.4, Carbohydrate 4.7, Fiber 0.1, Sugar 1.4, Protein 0.6
POPPY SEED HUNGARIAN STYLE COOKIES
Poppy seed cookies with a hint of lemon. Delicious!
Provided by sal
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
- Combine cream and poppy seeds in a small saucepan. Heat mixture over medium heat until mixture is hot; do not boil. Remove from heat and allow to cool.
- In a medium bowl, combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cooled poppy seed mixture.
- Drop by small spoonfuls onto prepared baking sheet.
- Bake in the preheated oven until edges are golden brown, about 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 27.2 g, Cholesterol 44.1 mg, Fat 21.7 g, Fiber 3.5 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 204.9 mg, Sugar 9.3 g
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