Recipe: Poppy Seed Bread and Fillings

Title:
Recipe: Strucle Z Makiem/Makivnyk (Rolled Poppy
Seed Bread)
Posted By:
Dayle, B.C.
Date:
May 28th 1997
In Reply to:
ISO: Poppy Seed Rolls
Board:
TKL Cooking Club Scott, Carol and others, I hope this is close to what
you are looking for, it must be hard to
remember a family treat and have no idea how to make
it. Maybe between these
and what Joe posted, you will find an answer!

STRUCLE Z MAKIEM
Categories: Breads, Polish, Holiday, Usenet
Yield: 2 rolls
-----------------------------------ROLLS-----------------------------------
1/2 oz Yeast (dry), active
-(two standard envelopes)
1/2 c Water, warm
4 1/2 c Flour, all-purpose
3/4 c Sugar
1/2 ts Salt
1/2 c Butter
2 Eggs
2 Egg yolks (save
-whites for the filling)
1/2 c Sour cream
1 ts Vanilla
POPPY SEED FILLING
2 tb Butter
10 oz Poppy seeds,
-coarsely ground
2 tb Honey
2 ts Lemon juice
2 Egg whites
1/2 c Sugar
1/4 c Candied orange peel,
-chopped fine
1/4 c Raisins, steamed
-(steamed, or soaked in
-hot water, until soft)
2 ts Lemon peel, grated

-----------------------------------ICING-----------------------------------
1 c Sugar, powdered
2 tb Lemon juice

MAKE THE DOUGH: Soften the yeast in warm water
in a bowl. Mix flour with
sugar and salt. Cut in the butter until mixture has a
fine, even crumb.

Beat eggs and extra yolks; mix with yeast, then stir
into the flour
mixture. Add the sour cream and the vanilla and mix
well.

Knead dough on floured surface for 5 minutes. Divide in
half and roll each
half into a 12 inch square. Cover.

MAKE THE FILLING: Melt butter in a large pan. Add
poppy seed and stir-fry
for 3 minutes. Add honey, lemon juice and raisins to
poppy seeds. Cover
and remove from heat. Let stand for 10 minutes.

Beat egg whites with sugar until stiff moist peaks form.
Fold in orange
and lemon peels and then gently fold in poppy seed
mixture.

Spread half of the filling on each dough square (after
you uncover them).
Roll up as you would for a jelly-roll and seal the edges.
Place on greased
baking sheets and cover. Let rise until doubled in bulk
(approx. 1 1/2
hours).

Preheat oven to 350 degrees F. Bake about 45
minutes, then remove from
oven and cool.

MAKE THE ICING: Mix powdered sugar and lemon
juice until smooth. Spread
this mixture evenly over the rolls.

NOTES:

* Poppy seed rolls -- This recipe could be used as part
of a 12-course
meal known in Polish as Wigilia, or on its own. Wigilia
is eaten after
sundown on Christmas Eve. Yield: Makes 2 rolls.

* You can grind poppy seeds in a mortar and pestle.
Specialty food stores
sell grinders specifically designed for poppy seeds.
Some spice shops sell
poppy seeds already ground, but like all spices they
lose their freshness
much more rapidly after they are ground. This year
(1987) in Poland, the
people are having a very hard time finding enough
poppy seeds for their
strucle z makiem because there is a government
crackdown on the growing of
all poppies in an attempt to control opium production.

: Difficulty: moderate.
: Time: 3-4 hours including yeast rising time.
: Precision: Approximate measurement OK.

: Original recipe passed down through the generations
and
: translated from Polish into English (with a few mods)
by Edward
Chrzanowski

The following recipes are from the Silver Anniversary
Cookbook compiled by
the Ukraninian Catholic Women's League of St. Anne's
Parish in Manitoba
Canada.

* Exported from MasterCook *

Makivnyk (Rolled Poppy Seed Bread)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pkg. dry yeast
1/2 c. lukewarm water
2 tsp. sugar
1 c. lukewarm scalded milk
1 c. flour
1/2 c. butter
8 Tbsp. sugar
2 whole eggs plus
2 egg yolks
1 tsp. vanilla
1 1/2 tsp. grated lemon rind
1 tsp. salt
4 c. or 4 1/2 c. flour

Dissolve sugar in lukewarm water, add the yeast and
let stand 10 min. in a warm place. In a large bowl
combine warm milk, 1 c. flour with the yeast and let
the sponge rise until bubbles appear, about 1/2 to 3/4
hr. In a separate bowl beat the sugar and butter until
light. Set aside. Beat the eggs together until light and
foamy adding the salt. Combine the eggs and the
butter-sugar mixture and fold into the yeast sponge.
Add lemon rind and vanilla. Add the flour and knead in
the bowl for 10 min. until the dough feels smooth.
Cover and let rise until double in bulk. Punch down and let rise again. Divide the dough into three equal balls.

Roll each ball into a rectangular shape about 1/2 in. thick. Brush a stiffly beaten egg white on the
rectangular shaped dough not quite reaching the
edges. Then spread the poppy seed filling. Roll like a jelly roll and seal the edges. Place in a greased pan, cover and let rise in a warm place intil double in bulk.

Bake in a moderate oven (350 deg) for 15 min., lower the temp. and bake for 40 min. more. Brush
immediately with 1 Tbsp. brown sugar dissolved in 2 Tbsp. hot water. Cool completely before cutting.

Poppy Seed Filling for Makivnyk
1/2 lb. poppy seed 3/4 c. sugar 3 beaten egg whites 1/2 c. milk 1 tsp. vanilla 1 tsp. lemon juice Grind poppy seeds, add sugar and milk. Cook for 10-15 min. Cool. Add beaten egg whites and vanilla or lemon juice. Spread on rolled dough, roll up and let rise.- - - - - - - - - - - - - - - - - -

NOTES : This is a traditional Ukrainian Dish.Here is another Poppy seed filling:

1 c. poppy seeds
1/4 c. sugar
2 Tbsp. honey
1 egg white
1/2 c. chopped nuts, optional

Scald poppy seed with boiling water and drain. Let
stand 1 hr. Put through blender or food processor. Add sugar, honey, beaten egg white and mix well.
Increase filling as needed.