Old World Poppy Seed Roll Recipes

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.

Steps:

• Put flour in bowl and crumble yeast into flour. Cut in butter as for pie crust. Mix yolks and sour cream, vanilla (yeast in water if dry is used), and salt. Mix well with flour mixture well. Divide into 4 (6 for smaller rolls) parts and refrigerate in plastic wrap overnight.
• Roll out one piece of dough into rectangle on powdered sugar. Spread 1/2 of one type of filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Brush with beaten egg and bake on greased sheets in a preheated 350-degree F oven for 45 minutes.
• Combine all ingredients in a saucepan. Simmer for 30 minutes. Let cool entirely before using as a filling.
• Mix all ingredients together.

Steps:

• TO MAKE THE DOUGH: Place the poppy seeds in a bowl, pour in enough boiling water to cover them by an inch and soak for 3 hours.
• Pour the lukewarm water into a small, shallow bowl and sprinkle the yeast and 1/2 teaspoon of the sugar over it.
• Let the yeast and sugar stand 2 or 3 minutes, then stir to dissolve them completely.
• Set in a warm, draft-free spot, such as an unlighted oven, for 3 to 5 minutes, or until the mixture almost doubles in volume.
• Transfer the yeast to a large mixing bowl.
• Dissolve the 1/2 cup of sugar in the milk and then stir the milk into the yeast.
• Beat in 3 cups of the sifted flour about 1/4 at a time.
• Beat in the eggs one at a time and then the 1/4 pound butter broken into bits, and continue to beat until the dough can be gathered into a compact ball.
• Transfer it to a lightly floured board and knead in the remaining cup of flour a few tablespoons at a time, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself.
• Knead until all the flour is incorporated and the dough is stiff and quite dry.
• Shape it into a rough ball, place it in a mixing bowl, and add enough COLD water to cover the dough by several inches.
• In 10 to 15 minutes, the top of the ball of dough should rise above the surface of the water.
• Remove the dough from the water and pat the surface as dry as you can with paper towels.
• Return it to a floured board, punch it down, and knead again for 10 minutes, until the dough is smooth and elastic.
• Shape the dough into a ball, place it in a lightly buttered bowl, and cover loosely with a kitchen towel.
• Let the dough rise in a warm draft-free place for about 30 minutes, or until it doubles in bulk.
• I put the dough in the oven with the pilot light on for warmth.
• FOR THE FILLING: Meanwhile, for the filling, drain the poppy seeds and spread them out on paper towels to dry.
• Then pulverize them, 1/2 cup or so at a time, in an electric blender or with a mortar and pestle and combine them with the almonds, raisins and lemon peel in a large bowl.
• In a heavy saucepan, combine 3/4 cup of the milk and sugar and bring to a boil over moderate heat.
• Reduce the heat to low.
• With a whisk, beat the 2 Tablespoons of flour into the remaining 1/4 cup of milk, then slowly beat it into the simmering milk.
• Again bring to a boil, whisking constantly, until the mixture is thick and smooth.
• Pour it over the poppy-seed mixture and stir well.
• Then beat in the egg yolk.
• In a separate bowl, beat the egg white until it forms firm unwavering peaks on the beater when it is lifted out of the bowl.
• With a rubber spatula, fold the egg white gently but thoroughly, into the poppy-seed filling.
• TO MAKE THE ROLL: Coat the bottom and sides of two 5 – by 10 – by 2 1/2-inch loaf pans with 2 tablespoons of soft butter and set them aside.
• Preheat the oven to 375 F.
• When the dough has risen, punch it down and divide it into two equal pieces.
• On a lightly floured surface, roll each half into a rectangle about 10 by 15 inches and a little less than 1/4 inch thick.
• With a spatula, spread the filling evenly over the two rectangles to within 1/2 inch of their edges.
• Dribble 4 Tablespoons of melted butter over each and then shape them as follows: First roll one long side to the center, jelly-roll fashion, then roll the opposite side to the center jelly-roll fashion.
• Firmly holding both sides together, turn each cake over so that the seam is on the bottom when the cake is set in its pan.
• Brush the tops with the egg and cream mixture and bake in the middle of the oven for 1 hour, or until the cakes are golden brown and crusty.
• Cool in the pans for 5 minutes or so, then turn them out on a cake rack.
• Cool completely before serving.
• To make two 10-inch loaves The Cooking of Germany.
• Time Life Web site to order poppy seed grinders.
• http://www.
• texastastes.
• com/p275.
• htm.

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.

Steps:

• Preheat the oven to 350°F Butter and flour an 8" x 2" round cake pan.
• In a small bowl, stir 1 tablespoon of the lemon juice into 1/2 cup of the milk and set aside.
• In another bowl, stir together the flour, poppyseeds, baking soda and salt.
• In another bowl, cream the butter and 1 cup of the granulated sugar.
• Beat in the whole eggs one at a time.
• Beat in 1 teaspoon of the lemon zest (if using) and the lemon extract.
• Alternately beat in the dry ingredients and the lemon juice/ milk mixture.
• Pour the batter into the pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake in the pan on a rack for 10 minutes.
• Remove from the pan to cool completely.
• Meanwhile, in a small saucepan, combine the remaining 1/3 cup granulated sugar with the 1 1/2 teaspoon cornstarch and remaining 1/4 cup milk.
• Cook over medium heat, stirring until thickened-- about 3 to 4 minutes.
• In a small bowl, beat the egg yolk.
• Beat in about 2 tablespoons of the hot cornstarch/ milk mixture.
• Stir the warmed yolk mixture into the saucepan and cook over medium heat for 1 to 2 minutes.
• Remove the pan from the heat and stir in the remaining 2 teaspoons lemon juice and 1 teaspoon lemon zest (if using).
• Loosely cover the custard with waxed paper and let cool to room temperature.
• In a mixing bowl, beat the heavy cream until soft peaks form.
• Fold the whipped cream into the cooled lemon custard in the saucepan.
• With a long serrated knife, split the cake in half horizontally.
• Spread all of the lemon filling over the cut side of the bottom layer.
• Top with the remaining layer, cut-side down, and dust the cake with the confectioner's sugar.
• Enjoy!

Steps:

• In a saucepan, heat milk, butter, sugar and salt. Cool to lukewarm. Add 2 beaten eggs and the vanilla extract. Dissolve yeast in warm water. , In a large bowl, combine milk mixture, yeast mixture and enough flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and let rest for 5 minutes. Roll dough into a 12-in. x 18-in. rectangle. Spread with poppy seed filling and 1 cup nuts. Starting with the long side, roll up dough and pinch the edges to seal. , Place on a large greased baking sheet, seam side down. Curve slightly to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes. , Beat remaining egg with 1 teaspoon water; brush over top. Bake at 350° for about 30 minutes. Cool on wire rack. Glaze with confectioners' sugar icing and top with remaining nuts.