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LOCATION: Recipes >> Polish >> Poppyseed Rolls 01

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STRUCLE Z MAKIEM
Makowiec (POPPYSEED ROLL)
Yield: 2 rolls

1/2 oz active dry yeast (two envelopes)
1/2 cup water
4 1/2 cup flour
3/4 cup sugar
1/2 t salt
1/2 cup butter
2 eggs
2 egg yolks (save whites for the filling)
1/2 cup sour cream
1 t vanilla

2 T butter
10 oz poppy seeds, coarsely ground
2 T honey
2 t lemon juice
2 egg whites
1/2 cup sugar
1/4 cup candied orange peel, chopped fine
1/4 cup raisins, steamed or soaked in hot water, until soft

2 t lemon peel, grated

1 cup sugar, powdered
2 T lemon juice

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.

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.

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.

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