Recipe: Poppy Seed Roll

Marian, this isn't Slovak recipe, but since it's Polish I think it will be very close to what you are looking for. I'm posting two different recipes for the yeast dough used in making the roll, both equally delicious. Poppy seed filling is a little bit tricky and time consuming, but well worth the troube and most important - it's an original recipe (the way it's been done for ages), so it's really wonderful. Hope you'll like it:

* Exported from MasterCook *

Sweet Yeast Dough for Poppy Seed Strudel (Strucla z Makiem)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads, Sweet Christmas And Holidays

Amount Measure Ingredient -- Preparation Method
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2 tablespoons active dry yeast
1/4 cup warm water
1 tablespoon granulated sugar
4 1/2 to 5 1/2 cup all-purpose flour
3/4 cup butter or margarine -- chilled
2 eggs
3 egg yolks
1/2 cup sour cream
1 cup powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
grated peel from 1 lemon
1 egg -- beaten

In a small bowl, dissolve yeast in warm water. Stir in 1 tablespoon granulated sugar and 2 tablespoons flour. Let stand until foamy, 5 to 10 minutes. Sift 4 cups flour into a large bowl. Cut chilled butter into small pieces; add to flour. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add eggs, egg yolks, sour cream, powdered sugar, vanilla, salt, lemon peel and yeast mixture. Work with your hands or an electric moxer into a soft dough. Turn out dough on lightly floured surface. Knead dough 8 to 10 minutes or until smooth and eleastic.
Makes 2 large poppy seed rolls.

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* Exported from MasterCook *

Sweet Yeast Dough

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads, Sweet Yeasted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages active dry yeast
1/2 cup warm water
1 stick unsalted butter
1/2 cup sour cream
1 teaspoon vanilla
2 large eggs -- lightly beaten
2 large egg yolks -- lightly beaten
4 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt

Dissolve the yeast in the warm water. Melt the butter. Sift the dry ingredients together.
In the bowl of an electric mixer, combine the yeast, melted butter, sour cream, vanilla, eggs and egg yolks. Sift the dry ingredients, add to the yeast mixture, and stir until well blended. Knead with a dough hook or with your hands on a floured board until smooth and elastic. Place in a buttered bowl, cover with plastic wrap, and allow to rise in a warm place until doubled in bulk, approximately 1 hour.
Use the dough for making Poppy Seed Rolls, apple filled crescents etc.
Bake in 350 F oven.


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Poppy Seed Filling:

This requires a little preparation, so it's best to start the day before. General rule in making this kind of filling is that poppy seeds have to be soaked and ground (to release the flavor). If you don't have time to do it, simply don't even attempt making this filling.
You will need:
1 1/2 pound poppy seeds (cover with boiling water, or even better with boiling milk, and either simmer for a few hours, or leave to soak overnight. Drain well on the kitchen towel lined colander. Grind (if you have the special poppy seed grinder - once is enough, if not - do it in a food grinder, and it has to be done 3 times! The seeds have to crushed, and milky white).
1 cup raisins, soaked in brandy overnight
4 tablespoons unsalted butter
1/2 cup honey
4 large egg whites
1 cup sugar
chopped nuts (walnuts, almonds)
chopped dates - optional
chopped figs - optional
1/2 teaspoon almond extract

In a large heavy saucepan, melt the butter. Add the poppy seeds and saut for a few minutes stirring constantly. Add honey and mix well. Add raisins with the soaking liquid, chopped nuts and dates and figs if using. Set the filling aside, and let it cool a little. It can be refrigerated at this point. Bring to room temperature before using.
Whip the egg whites until frothy. Add the sugar gradually, and beat until very stiff. Fold the egg whites into the poppy seed mixture.

On a floured board, roll the dough into the rectangle (the size is up to you). Spread the filling evenly on the dough, leaving a 1-inch margin on the two short and one long side. Roll up the rectangle, seal the edges.
Cover and allow to rise about 1 hour in a warm place.
Preheat oven to 350 . Bake until golden brown about 30 - 60 minutes (depending on the size). Cool on rack.

There is many version of that filling - some people also use beaten egg yolks to enrich the filling, some don't even use butter, just the honey.
The only thing that is constant are soaked and ground poppy seeds.

Ana