MAKOWIEC (POPPY SEED CAKE/ROLL)
A traditional Polish dessert, especially popular during the Christmas season. My grandmother used to make one for each son, or else they would fight over them! It's a lot of work, but totally worth it, it's delicious.
Provided by basia1
Categories Breads
Time 1h50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- For the dough: Mix together yeast, sugar, and salt in a large bowl.
- Pour in milk, stir until dissolved.
- Whisk in 1 cup of flour, cover, and let rise in a warm place until doubled, about 15 minutes.
- Stir in egg, egg yolk, and vanilla extract.
- Knead remaining 2 cups flour and butter into yeast mixture, adding each alternately a little at a time.
- Kneed until smooth and elastic, about 15 minutes.
- Place dough in a large bowl, cover, and let rise until doubled, about 1 hour.
- For the filling: Simmer poppy seeds in a medium pot full of water until soft, about 40 minutes.
- Drain and puree in a food processor, about 4 minutes.
- Return poppy seed puree to same saucepan.
- Add sugar, butter, raisins, almonds, vanilla extract, and honey.
- Cook, stirring, over medium-low heat for 15 minutes.
- Set aside to cool.
- To Cook: Preheat oven to 350*F.
- Roll out dough to a 16" x 12" rectangle.
- Whisk egg white in a bowl into stiff peaks, fold into the poppy seed filling.
- Spread over dough, leaving a 1" border all around.
- Fold dough lengthwise in thirds to form a long log.
- Pinch ends to seal.
- Place cake on nonstick baking sheet, brush with beaten egg white, and bake until it sounds hollow when tapped, about 50 minutes.
- Cool before serving.
VICTORIA SKONIECZKI'S (GRANDMOM'S) NUT ROLL (MAKOWIEC)
This Polish/Czech holiday roll is great as a dessert or breakfast treat. This bread may be filled with nut meats or a poppy seed filling. You can freeze the loaves after they are completely cooled.
Provided by Brigid Hegarty
Categories Bread Yeast Bread Recipes
Time 4h40m
Yield 36
Number Of Ingredients 12
Steps:
- Place walnuts in a food processor. Process until roughly ground.
- Melt 3/4 cup butter in a skillet over medium heat. Stir in 1/2 cup sugar until dissolved, about 1 minute. Remove from heat. Add ground walnuts and maple flavoring; stir to combine.
- Mix 2 cups flour, yeast, 3 tablespoons sugar, and salt together in a bowl.
- Combine sour cream, 1 cup butter, and water in a saucepan over low heat. Warm until melted, about 2 minutes; do not boil. Remove from heat; let stand until cool enough to dip a finger in, about 3 minutes.
- Add sour cream mixture to the flour mixture slowly. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl as you go. Add eggs and 1 additional cup flour; stir briefly to combine. Beat on high speed for 2 minutes more. Stir in remaining flour 1 cup at a time until a soft dough forms.
- Turn dough out onto a floured surface; knead several times and roll into a ball. Let rise for 10 minutes. Grease 2 jelly roll pans.
- Divide dough into 4 pieces; roll each out to a 14x12-inch rectangle. Spread 1/4 of the filling over each rectangle, leaving a 1-inch space around all edges. Roll each up lengthwise, jelly-roll fashion; pinch seams closed. Place, seams down, on the prepared pans. Cover with a damp cloth; let rise in a warm place for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden, about 35 minutes. Place rolls on a rack to cool completely, 2 to 3 hours.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 22.6 g, Cholesterol 42 mg, Fat 21.8 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 7.7 g, Sodium 138.5 mg, Sugar 4.5 g
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