Makowki Polish Poppy Seed Bread Pudding Recipes

POLISH "MAKOWKA" A BREAD PUDDING.. A NO-COOK RECIPE

Steps:

• Line the bottom of a 3 quart casserole with a slice of bread,then poppy seed and then the sugar Do this three times. Pour 2 or more cups of boiling milk over the layers. Be sure to have enough milk to moisten the bread. Let cool. Cover and refrigerate. Till serving time.
• Serve in individual dish. Dress it up a little..if you want. I like it straight out of the refrigerator!

MAKOWKI ( POLISH POPPY SEED BREAD PUDDING)

Steps:

• Prepare a day before because this needs to refridgerate over night.
• It is sometimes difficult to find ground poppy seeds so I use the poppy seeds, put them in a coffee filter and pour boiling water over the poppyseeds twice, to soften them up, then put them in the food processor, set aside.
• In a large pot over medium heat bring the milk, cream and butter almost to a boil.
• While constantly stirring with a wooden spoon, add the honey, rum, amaretto, cinnamon, raisins, walnuts, and almonds.
• Reduce heat to medium low and let this cook for 10 minutes, stirring occasionally.
• Turn the heat off and add the ground poppy seed, stir twice and let the mixture sit for 10-15 minute( its important to have the heat off because the poppy seeds can become bitter if heated too much).
• The mixture should be slightly thickened.
• In a large glass bowl alternate layers the poppy seed mixture and the bread slices, starting with a ladle of the poppy seed mixture and ending with poppy seed mixture.
• Should be 3 - 4 bread layers.
• Cover the top with chocolate shavings and almond slices.
• Cover and put in the fridge overnight.
• We just serve this out of the bowl like a trifle, it is fairly firm you could probably slice it.
• Can be served with whipped cream.
• ( It lasts in the fridge for at least a week).
• Enjoy.

MAKOWIEC (POPPY SEED CAKE/ROLL)

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.