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
SWEET BUNS WITH POPPY SEEDS
Steps:
- Makes 16 medium sized pastries.
- Click the link for Sweet Yeast Bread recipe and prepare 1 batch of dough according to those instructions, cover and allow it to proof until doubled in size (~2 hrs).
Nutrition Facts : Calories 309 kcal, Carbohydrate 47 g, Protein 7 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 67 mg, Sodium 76 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
POPPY SEED BUNS
Poppy seed buns are so soft and filled with an abundance of delicious filling. An Eastern European classic, these are just to die for.
Provided by Natalya Drozhzhin
Categories Pastries
Time 2h30m
Number Of Ingredients 4
Steps:
- Roll out the dough into a long, flat piece. Place the prepared poppy seeds into the center of the piece.
- Seal both ends of the dough, keeping the poppy seeds on the inside. Roll the dough into a spiral shape. Place buns next to each other on a lined baking sheet.
- Let buns rise for about an hour. Using a small bowl, whisk eggs with sugar. Glaze each bun using an egg mixture.
- Bake in a preheated oven, at 350 °F, for about 30 minutes or until golden brown.
Nutrition Facts : Calories 172 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 57 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POPPY SEED BUNS
This recipe is originally my Great Grandmother's- Muriel. But I remember my grandmother- Rita- making these every Christmas. They are the absolute best. We looked forward to them all year. I love them so much I make all throughout the year. They freeze really well too. After the buns have cooled, I wrap individually in...
Provided by Jessica Dayon
Categories Other Breads
Time 1h50m
Number Of Ingredients 8
Steps:
- 1. Combine hot roll mix and yeast packet in a large bowl. Mix well. Combine water and milk and heat until very warm. Add water and milk mixture, Crisco and egg and stir until dough pulls away from sides of bowl. Turn dough out onto floured surface. Shape dough into a ball. Knead dough for 5 minutes until smooth. Sprinkle additional flour over surface to reduce stickiness if necessary.
- 2. Return dough to bowl and cover with greased waxed paper. Let rise in a warm place 20 to 30 minutes or until doubled in size.
- 3. Roll out the dough with a rolling pin. Too much flour toughens the dough, so use no more than needed to prevent sticking. Roll out to uniform thickness, about 20 x 16 inches.
- 4. Spread the two cans of poppy seed evenly over dough, leaving a ¼-inch border. Sprinkle lightly with sugar. Add small dabs of butter. Roll up the dough jelly-roll fashion into a long log. Pinch firmly along the seam to seal it. If necessary, gently shape the roll so it is a uniform log. Cut into 12 equal pieces.
- 5. Place onto lightly greased sheet pan. Let rise uncovered until the buns have almost doubled in size, about 20 to 30 minutes.
- 6. Preheat oven to 350 degrees F. Bake for about 15 to 20 minutes or until the tops of the buns are golden brown. Let cool for five minutes on the pan. Remove buns from sheet pan and place on rack to cool completely.
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