POLISH POPPY SEED LOAVES
Traditionally, these loaves were eaten after sundown on Christmas Eve as part of a 12-course meal. At our house, we never can wait that long to bite into the pretty spiral slices of this tender, coffee cake-like treat.-Linda Gronewaller, Hutchinson, Kansas
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (12 slices each).
Number Of Ingredients 23
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Combine eggs, yolks and yeast mixture; add to crumb mixture and mix well. Beat in sour cream and vanilla until smooth., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half. Roll out into two 12-in. squares; cover with plastic wrap., In a small skillet, cook and stir poppy seeds and butter over medium heat for 3 minutes. Stir in the raisins, honey and lemon juice. Transfer to a bowl; cool for 10 minutes. Stir in candied orange peel and lemon zest., In a small bowl, beat egg whites until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. Fold into poppy seed mixture. Spread over each square to within 1/2 in. of edges. Roll up each square jelly-roll style; pinch seams to seal., Place on a greased baking sheet. Cover and let rise until nearly doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool completely. Combine icing ingredients; drizzle over cooled loaves.
Nutrition Facts : Calories 234 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 118mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
MAKOWKI ( POLISH POPPY SEED BREAD PUDDING)
This is a very traditional Polish dessert. This is a recipe my grandmother got when they lived in Poland for 10 years. We usually have this at Christmas and other special occasions. It's a fairly rich, potent dessert so if children will be eating this you can leave out the alcohol and use 1 tsp each of rum and almond extracts to give the flavor. It is similar to a tiramisu but we use stale or toasted raisin bread or egg loaf slices. You could probably substitute lady fingers.
Provided by Marlitt
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Prepare a day before because this needs to refridgerate over night.
- It is sometimes difficult to find ground poppy seeds so I use the poppy seeds, put them in a coffee filter and pour boiling water over the poppyseeds twice, to soften them up, then put them in the food processor, set aside.
- In a large pot over medium heat bring the milk, cream and butter almost to a boil.
- While constantly stirring with a wooden spoon, add the honey, rum, amaretto, cinnamon, raisins, walnuts, and almonds.
- Reduce heat to medium low and let this cook for 10 minutes, stirring occasionally.
- Turn the heat off and add the ground poppy seed, stir twice and let the mixture sit for 10-15 minute( its important to have the heat off because the poppy seeds can become bitter if heated too much).
- The mixture should be slightly thickened.
- In a large glass bowl alternate layers the poppy seed mixture and the bread slices, starting with a ladle of the poppy seed mixture and ending with poppy seed mixture.
- Should be 3 - 4 bread layers.
- Cover the top with chocolate shavings and almond slices.
- Cover and put in the fridge overnight.
- We just serve this out of the bowl like a trifle, it is fairly firm you could probably slice it.
- Can be served with whipped cream.
- ( It lasts in the fridge for at least a week).
- Enjoy.
Nutrition Facts : Calories 524.6, Fat 34.6, SaturatedFat 14, Cholesterol 62.6, Sodium 196.5, Carbohydrate 45.4, Fiber 5.5, Sugar 19.5, Protein 11
POPPY SEED ROLL (MAKOWIEC) & BREAD MACHINE METHOD
Enjoyed at Christmas and Easter. I make this for friends and family to take home on Easter. Some likes lots of poppy seed filling and others request a little. It's hard to please everyone with one roll so I make a bunch. Depending on how dry your flour is you may need more or less water. You can make the dough the day before let raise one hour punch down then refrigerate over night. Then bring to room temp. Let rise 1 hour. Posted pictures on March,05 Alternate way to make dough in the food processor is the 1st picture, 2 is kneading in processor with eggs and wet ingredients, 3rd is the proof, 4th is 3 batches of dough one as recipe calls for,one is with 1 cup of rye and the third is with one cup of wheat flour(which made a drier dough). 5th picture dough rolled out with filling on it. 6th is rolling up. 7th Placed in loaf pans. 8th is egg washed and topped with dry poppy seeds. 9th baked. EASTER 2006-made dough in Bread Machine and it came out beautiful. The rest is really nice in the draft free and temp controlled machine.
Provided by Rita1652
Categories Yeast Breads
Time 1h
Yield 2 loafs, 16 serving(s)
Number Of Ingredients 9
Steps:
- Scald milk and stir in sugar, salt and shortening or butter.
- Cool to lukewarm.
- Dissolve yeast in warm water.
- Stir until dissolved, then stir into the lukewarm milk mixture.
- Add beaten eggs and 3 cups flour.
- Beat until smooth and stir in an additional 2 cups flour.
- Turn dough out onto lightly floured board and knead until smooth and elastic.
- Place in a greased bowl and brush top with vegetable oil.
- Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour).
- Punch down and turn out onto lightly floured board.
- Cut into 2 rounds or 4 to make smaller loafs.
- Roll out one dough into a rectangle about 12x9.
- Spread 1 can of filling within 1 inch of sides.
- Roll up long side into a roll.
- Pinch seams tight so no filling escapes. You can use egg slightly beaten to seal. I always have poppy seed escape.
- A Hint if you want it to keep the shape of the roll place it in parchment paper securing the seams of the parchment and make sure the seam of the dough is down. I prefer to bake in loaf pans as you see in the pictures I posted here.
- Place on pan and let rise 1 hour until doubled.
- Bake in a preheated oven at 425°F for 30 minutes.
- Until nicely browned.
- Remove parchment if using and let cool.
- You can top with a powdered sugar glaze or slice and spread some sweet butter on it.
- Alternative Bread machine Method:.
- Place the eggs, room temperature buttermilk, and 1/2 water in first unless your machine has wet last then reverse. Cover with 2 cups flour add butter and salt top with the rest of the flour and sugar. Make a small indent in the flour and place yeast in (Using 2 1/2 teaspoons Rapid Rise Active yeast for bread machines).
- Set on dough cycle and let process for a bit if it needs more water slowly add. Then follow with rolling and filling as above. I found that the last rising was 15 minutes with this method!
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
POPPY SEED SWIRL LOAVES
During the holidays, "Makowiec" makes an appearance in many Polish homes.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (14 slices each).
Number Of Ingredients 26
Steps:
- Place poppy seeds in a small saucepan and cover with water. Bring to a boil. Remove from the heat; let stand until cool. Strain through a fine mesh strainer., Place poppy seeds and almonds in a food processor; cover and process until blended. In a large skillet, melt butter. Add sugar and poppy seed mixture; cook and stir over low heat for 10 minutes. Remove from the heat. Transfer to a large bowl; cool to room temperature. , Stir in the citron, egg, orange peel, honey, lemon zest and vanilla. In a small bowl, beat egg whites on high speed until stiff peaks form. Gradually fold into poppy seed mixture; set aside., In a small bowl, dissolve yeast in warm water; let stand for 5 minutes. In a large bowl, combine 3 cups flour, confectioners' sugar and salt; cut in butter until crumbly. Add the sour cream, eggs, egg yolks, lemon zest, vanilla and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough in half. Roll each portion into a 14x12-in. rectangle. Spread poppy seed filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. , Place loaves seam side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Cool for 15 minutes. Combine glaze ingredients; drizzle over loaves.
Nutrition Facts :
POLISH POPPY SEED CAKE
This traditional Polish cake is rich with poppy seeds and usually served for special occasions like Christmas and Easter, but it's wonderful any time. A short crust base is topped with a poppy seed mixture, then glazed. Unique, delicious, and quite easy to do!
Provided by Olenka
Categories World Cuisine Recipes European Eastern European Polish
Time P1DT5h25m
Yield 15
Number Of Ingredients 19
Steps:
- Place poppy seeds in a small pot, cover with boiling water and set aside for 24 hours.
- Line a colander with a cheesecloth and spoon in the poppy seeds. Allow to drain for several hours. Once drained, transfer to a food processor and process until fine.
- Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough.
- Preheat oven to 350 degrees F (175 degrees C). Grease a deep quarter sheet pan (9x13-inches) and line with parchment paper.
- Roll out dough on a slightly floured surface and place in the prepared sheet pan.
- Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, honey, breadcrumbs, walnuts, and raisins and mix well.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over base in sheet pan.
- Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
- Mix enough boiling water with confectioner's sugar to form a smooth icing. Spread generously over cooled cake.
Nutrition Facts : Calories 581.2 calories, Carbohydrate 63.7 g, Cholesterol 67 mg, Fat 34 g, Fiber 4.5 g, Protein 10.4 g, SaturatedFat 5 g, Sodium 256.2 mg, Sugar 47.6 g
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