Mohnkranzerl Aus Hefeteig Poppy Seed Rolls Recipes

MOHNKRANZERL AUS HEFETEIG (POPPY SEED ROLLS)

Steps:

• To Make the Filling: Grind the poppy seeds. You may use a mill or grinder, or grind it in several batches in a coffee grinder. Grind them for 1 - 2 minutes or until they are cracked and become darker and oily looking.
• Mix together the milk, butter, sugar, vanilla, salt, rum, lemon juice, lemon zest, and cinnamon in a saucepan, and bring to a simmer. Cook, stirring, for about 10 minutes, then remove from heat and cool.
• To Make the Dough: *This recipe calls for instant yeast. If you are using regular dry yeast, mix it with part of the lukewarm milk and let it sit for 10 minutes to rehydrate. Add with the milk to the dry ingredients and proceed as usual. If you wish to use fresh yeast, use a cake (20 - 30 grams) and dissolve in the milk prior to mixing with the flour.
• Mix the flour, instant yeast*, sugar and salt in a bowl. Melt butter and milk together, cool to lukewarm.
• Add the milk, butter and egg to the flour and work (mix, then knead) it into a smooth dough. Knead for about 5 minutes, then form it into a ball, dust it with flour and let it rest for 30 minutes.
• Preheat oven to 400°.
• To Form Braided Rolls: Divide dough in half, then cut each into six equal pieces each.
• Roll out each piece to about 2 by 6 inches on a lightly floured surface. Place about 2 tablespoons of poppy seed filling down the center of each piece, lengthwise. Fold the dough lengthwise around the filling and pinch closed to form a rope. Roll this rope a little longer by rocking it back and forth with your hands.
• Twist two filled ropes together and then form them into a ring, pinching the ends closed so that the ring does not untwist in the oven.
• Repeat to make six rolls. Place them on a parchment-lined baking sheet.
• Mix the egg yolk and water together, and brush it over the rolls. Sprinkle poppy seeds on top.
• Bake the rolls as soon as you finish making all of them (no further rise) for 25 to 30 minutes. Reduce the temperature to 350° after 5 - 10 minutes baking time, and turn the baking sheet about half-way through for even baking.

UKRAINIAN POPPY SEED ROLL

Steps:

• THE NIGHT BEFORE: Scald with boiling water 2 1/3 cups poppies. I do this about three times. I put the poppies in a large bowl add boiling water and swish them poppies. Wait until the poppies have settled and then pour off the water.
• After the third wash let the poppies stand in hot water for 1 hour.
• Drain poppies through a cheesecloth covered net sieve.
• Air dry in the sieve, preferably overnight.
• FOR THE DOUGH: MIX and KNEAD for about 10 minutes addin more flour if necessary.
• This is a soft dough.
• Let rise in a greased bowl, covered, for about 45 minutes, till doubled in bulk.
• Punch down and divide into two parts.
• Roll each into rectangle.
• Spread with Poppy Seed Filling all over the rectangle.
• Roll up each rectangle from the long end like a jelly roll.
• Pinch seams to make edges secure.
• Place on greased baking sheet.
• Cover, let rise until doubled, about 45 minutes, brush with egg wash or cream.
• (I use evaporated milk to brush tops) I like to slash tops lightly about 1/4 inch deep and 2 inches apart all the way up the roll.
• BAKE: preheated oven 350 degree F.
• for about 45 to 50 minutes or until done and brown on top.
• POPPY SEED FILLING: Stir HOT milk into poppy seeds, add the rest of the ingredients in order. Sometimes I add liquid honey for more sweetness. Add to taste.
• Stir until cool.
• When cool fill rolls.