Best 2 Polish Poppy Seed Rolls Recipes
# Polish Poppy Seed Rolls: A Taste of Tradition and Delight
In the realm of Polish cuisine, few pastries hold a more prominent place than the delectable poppy seed rolls, known as "makówki." With their golden-brown crust, soft and fluffy interior, and generous filling of sweet poppy seeds, these rolls are a true embodiment of Polish culinary heritage. Whether enjoyed as a festive treat during Christmas or as a delightful indulgence on any occasion, makówki offer a captivating sensory experience that has captivated taste buds for generations.
This article presents a collection of three diverse yet equally enticing poppy seed roll recipes, each promising a unique culinary journey. The first recipe introduces the classic makówki, a traditional Polish poppy seed roll that embodies the essence of this beloved pastry. With its rich filling of ground poppy seeds, honey, and raisins, encased in a soft and airy yeast dough, this recipe captures the authentic flavors and textures that have made poppy seed rolls a cherished Polish delicacy.
The second recipe offers a delightful twist on the classic makówki, incorporating a tantalizing chocolate filling. This indulgent variation combines the irresistible flavors of poppy seeds and chocolate, creating a symphony of sweet and decadent notes. The chocolate filling adds a layer of richness and depth to the traditional poppy seed filling, making these rolls a true delight for chocolate lovers.
Last but not least, the third recipe presents a savory take on poppy seed rolls with a filling made from sauerkraut and mushrooms. This unique and flavorful combination might surprise your taste buds, bringing a savory and tangy element to the traditional sweet poppy seed roll. The sauerkraut and mushrooms add a delightful complexity to the filling, creating a savory pastry that is perfect for a hearty breakfast or lunch.
Whether you prefer the classic makówki, the chocolate-infused delight, or the savory surprise of the sauerkraut and mushroom filling, these recipes offer a captivating culinary adventure that pays homage to the rich tradition of Polish poppy seed rolls. Embark on this journey of flavors and create these delectable pastries that are sure to impress your family and friends.
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
POLISH POPPY SEED ROLLS
A real Polish poppy seed roll is actually baked in a loaf, then sliced and served, but here I tried to do individual rolls instead, as well as tweak a few other things. So, while not 100% authentic, these were 100% amazing.
Provided by Chef John
Categories Ingredients Herbs and Spices Recipes Spices Recipes Poppy Seed Recipes
Time 3h40m
Yield 8
Number Of Ingredients 16
Steps:
- Combine warm milk, yeast, and 1/2 cup of flour for dough in the bowl of a stand mixer and whisk to combine. Let sit until a "sponge" forms, about 30 minutes.
- Add egg yolks, sugar, melted butter, salt, and vanilla extract to the "sponge" and whisk until combined. Add remaining 1 cup flour and mix using a dough hook attachment on low speed, scraping down the bowl occasionally with a spatula, until a soft, smooth, slightly elastic dough forms, about 5 minutes. Add more flour and continue to knead if the dough seems too wet and sticky.
- Remove dough from the bowl and knead by hand, checking consistency, about 1 minute, adding a little more flour if necessary.
- Transfer the dough to a lightly greased bowl. Toss to coat, cover, and let rise in a warm spot until doubled in size, about 2 hours.
- While the dough is rising, add butter, milk, honey, sugar, and water to a saucepan and place over medium-high heat; bring to a simmer. Add poppy seeds and cook, stirring, until the mixture thickens up to a spreadable texture, about 5 minutes. Turn off the heat and allow to cool to room temperature before using, 20 to 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
- Once the dough has risen, transfer to a lightly floured surface and use your hands to roll into a log shape, about 15 inches long. Switch to a rolling pin and roll the dough out into a 10x18-inch rectangle, about 1/8-inch thick.
- Spread cooled filling over top, leaving about 1 1/2 inches of dough exposed on the longer side that you'll be rolling towards. Brush the exposed edge of dough very lightly with water.
- Roll up the dough and filling toward the edge you just brushed, finishing with the seam on the bottom. Seal the ends and use your hands to shape the roll as evenly as possible. If you have lots of excess dough on either end, it can be trimmed off.
- Cut the roll into 8 even pieces and lay flat on the prepared baking sheet. If possible, tuck any seams under the dough spiral as it's placed down. Let sit for 5 minutes.
- Bake in the center of the preheated oven until well-browned, 20 to 25 minutes. Transfer to a cooling rack and allow to cool to room temperature.
- While rolls are cooling, combine powdered sugar and milk in a bowl for glaze. Brush warm rolls with the glaze and serve.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 46.3 g, Cholesterol 76.3 mg, Fat 21.9 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 7.5 g, Sodium 139.5 mg, Sugar 25.4 g
Tips:
- Activate the yeast properly: Always proof the yeast in lukewarm water (105-115°F) with a bit of sugar to ensure it's active and bubbly before adding it to the dough.
- Knead the dough well: Kneading the dough for at least 5-7 minutes develops the gluten and elasticity, resulting in a soft and fluffy roll.
- Let the dough rise in a warm place: Find a warm spot in your kitchen, such as near a stove or oven, to let the dough rise. This helps the yeast work its magic and double in size.
- Roll out the dough evenly: Use a rolling pin to roll out the dough into a uniform thickness. This ensures even cooking and a consistent texture throughout the roll.
- Brush with melted butter: Before adding the poppy seed filling, brush the dough with melted butter. This helps the filling adhere and prevents it from drying out during baking.
- Bake at the right temperature: Bake the rolls at a moderate temperature (350°F) for about 20-25 minutes, or until golden brown. This ensures the rolls are cooked through without over-browning.
Conclusion:
Polish poppy seed rolls are a delightful pastry that combines a soft and fluffy yeast dough with a sweet and nutty poppy seed filling. By following these tips and the step-by-step recipe, you can create these delicious rolls at home and impress your family and friends. Serve them warm with a cup of coffee or tea for a cozy and comforting treat.
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