POPPY SEED STRUDEL / ROLL (KOLACH OD MAKA)
Make and share this Poppy Seed Strudel / Roll (Kolach Od Maka) recipe from Food.com.
Provided by Srb719
Categories Dessert
Time 2h30m
Yield 2 Strudels/rolls, 20 serving(s)
Number Of Ingredients 10
Steps:
- In 1 cup of milk that is about 130 degrees F, whisk in 4 Tbls of sugar and 1 package of rapid rise yeast. Set aside in a warm place, covered for a few minutes.
- Add only 3 cups of flour first.
- Mix in 1 tsp of baking powder, 3 Tbls sugar and 3 Tbls oil.
- Add the final cup of flour, if needed. If too much, add the 1-2 Tbls water. Work the dough so that it doesn't stick to the bowl.
- Allow dough to rest again, covered, in a warm place for at least one hour, or until doubled in size.
- Preheat oven to 350 degrees.
- Divide dough in half. Roll out into a rectangle. Spread 1 can of the poppy seed filling to within one inch of the edges.
- Roll the dough, from the longer side. Transfer to an greased baking pan, seam side down.
- Beat one egg white and brush on to top of strudel.
- Bake 30 minutes or until golden brown.
- Repeat steps with the other half of the dough and the other can of filling for the second strudel roll.
- If desired, you may ice the strudel by beating powdered sugar, some room temperature butter and a splash of milk.
Nutrition Facts : Calories 303.5, Fat 17.8, SaturatedFat 2.3, Cholesterol 11, Sodium 37.6, Carbohydrate 29.6, Fiber 7.6, Sugar 5.5, Protein 9.2
OLD WORLD POPPY SEED ROLL
Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.
Provided by Linda
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g
NUT AND POPPY SEED ROLL ( HEDEG KELET)
From Goldie again at Hope Lodge. I hope I spelled the Hungarian name of the recipe right; it was in little print. She says roll thick. Again, help from anyone on these would be GREATLY loved since I have never done Hungarian cooking before. Just learning Czech for my sweetie Rudy and this seemed very close, and poppyseed is his favorite.
Provided by Dienia B.
Categories Yeast Breads
Time P1DT35m
Yield 4 loaves
Number Of Ingredients 16
Steps:
- Dissolve yeast in lukewarm milk; add 1 teaspoon sugar and 1 tablespoon flour; set aside.
- Melt butter; add 1/2 and 1/2 cream and beaten egg yolks; add this mixture to the yeast mixture.
- To the combined mixture add salt, 1 tablespoon sugar and flour; mix together, and divide into 4 parts.
- Put in refrigerator overnight.( the dough is very soft so must be chilled to work with ).
- Roll each part 1/2 inch thick.
- Spread with filling. ( i use solo brand canned filling here , but i put recipe of how they made the filling so its not lost ).
- Sprinkle with butter; roll into loaves as for a jelly roll;( spray sheet with pam cause these suckers stick) let stand 2 hours.
- Brush with egg white slightly beaten.
- Bake at 375 degrees Fahrenheit for 35 minutes.
Nutrition Facts : Calories 2443.2, Fat 170.3, SaturatedFat 53.6, Cholesterol 365, Sodium 927, Carbohydrate 201.4, Fiber 22.4, Sugar 71.8, Protein 47.7
POPPY SEED DINNER ROLLS
From Bon Appetit. These are beautiful and very rich - the inside is almost like a croissant. Yummy! Prep time includes rising time and overnight refrigeration.
Provided by LA286570
Categories Yeast Breads
Time P1DT2h25m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Place warm water in large bowl. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 8 minutes.
- Whisk milk, 1 egg, salt and remaining 1/3 cup sugar into yeast mixture. Add melted butter and whisk until smooth. Add 1 cup flour and mix until smooth. Combine 4 cups flour and 1 cup chilled butter in processor. Using on/off turns, process until mixture resembles coarse meal. Add to yeast mixture and stir until dry ingredients are moistened. Knead in bowl until smooth dough forms, adding more flour if dough is sticky, about 5 minutes.
- Cover bowl with plastic wrap. Refrigerate dough overnight. (Can be prepared 2 days ahead. Keep refrigerated.).
- Butter twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes. Divide dough into 4 equal portions. Place 1 dough portion on work surface; cover and chill remaining dough. Roll out 1 dough portion on floured surface to 13x11-inch rectangle (about 1/8 inch thick). Cut rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack strips atop one another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, 1 cut side down, into each muffin cup (dough will fan out slightly and fill muffin cups as dough rises). Repeat with remaining chilled dough pieces.
- Cover rolls with kitchen towel. Let rise in warm draft-free area until rolls are puffed and doubled in volume, about 1 hour and 15 minutes.
- Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F Brush rolls gently with egg glaze. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer pans to rack and cool rolls 5 minutes. Remove rolls from pans and cool on racks. Serve warm or at room temperature. (Can be prepared 1 week ahead. Wrap in aluminum foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.).
Nutrition Facts : Calories 208.7, Fat 10.5, SaturatedFat 6.4, Cholesterol 43.7, Sodium 253.2, Carbohydrate 24.6, Fiber 0.9, Sugar 3.3, Protein 3.9
MOHNKRANZERL AUS HEFETEIG (POPPY SEED ROLLS)
By Jennifer McGavin. These Poppy Seed Rolls are an Austrian specialty, often served with coffee or brunch. There are just a few options offered in making these great rolls, which stretches the instructions to the point that it appears rather complicated. But it's not a complicated recipe.
Provided by Northwestgal
Categories Breads
Time 2h
Yield 6 rolls, 12 serving(s)
Number Of Ingredients 20
Steps:
- To Make the Filling: Grind the poppy seeds. You may use a mill or grinder, or grind it in several batches in a coffee grinder. Grind them for 1 - 2 minutes or until they are cracked and become darker and oily looking.
- Mix together the milk, butter, sugar, vanilla, salt, rum, lemon juice, lemon zest, and cinnamon in a saucepan, and bring to a simmer. Cook, stirring, for about 10 minutes, then remove from heat and cool.
- To Make the Dough: *This recipe calls for instant yeast. If you are using regular dry yeast, mix it with part of the lukewarm milk and let it sit for 10 minutes to rehydrate. Add with the milk to the dry ingredients and proceed as usual. If you wish to use fresh yeast, use a cake (20 - 30 grams) and dissolve in the milk prior to mixing with the flour.
- Mix the flour, instant yeast*, sugar and salt in a bowl. Melt butter and milk together, cool to lukewarm.
- Add the milk, butter and egg to the flour and work (mix, then knead) it into a smooth dough. Knead for about 5 minutes, then form it into a ball, dust it with flour and let it rest for 30 minutes.
- Preheat oven to 400°.
- To Form Braided Rolls: Divide dough in half, then cut each into six equal pieces each.
- Roll out each piece to about 2 by 6 inches on a lightly floured surface. Place about 2 tablespoons of poppy seed filling down the center of each piece, lengthwise. Fold the dough lengthwise around the filling and pinch closed to form a rope. Roll this rope a little longer by rocking it back and forth with your hands.
- Twist two filled ropes together and then form them into a ring, pinching the ends closed so that the ring does not untwist in the oven.
- Repeat to make six rolls. Place them on a parchment-lined baking sheet.
- Mix the egg yolk and water together, and brush it over the rolls. Sprinkle poppy seeds on top.
- Bake the rolls as soon as you finish making all of them (no further rise) for 25 to 30 minutes. Reduce the temperature to 350° after 5 - 10 minutes baking time, and turn the baking sheet about half-way through for even baking.
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