Best Poppy Seed And Raisin Roll Recipes

POPPY SEED AND RAISIN ROLL

Steps:

• Poppyseed Filling: Melt margarine in a skillet, add ground poppyseeds and cook, stirring, for about 4-6 minutes over medium heat.
• Stir in confectioner's sugar, honey, lemon peel and raisins.
• Mix well.
• Fold into stiffly beaten egg whites.
• Dough: In a large bowl, crumble yeast into lukewarm milk.
• Add sugar and egg yolks, mix with a beater until well blended and set mixture aside for 1 hour.
• In another large bowl, combine 7 cups flour, 1 cup sugar, 1/2 pound margarine and 1/2 teaspoon salt; mixing together as you would for pie crust.
• Add egg mixture, working dough until it comes away from the sides of the bowl.
• Grease dough and cover with a towel to rise in a warm draft free place until doubled.
• Divide dough into 4 pieces.
• On a lightly floured board, roll each piece of dough into a rectangle about 1/4 inch thick.
• Spread filling to desired thickness on each dough rectangle, leaving about 1/4 inch of dough along the edge uncovered by filling.
• Roll dough up, like you would for a jelly roll.
• Pinch along the edge to seal.
• Place rolls (seam side down) on greased cookie sheet.
• Brush each roll with egg wash*.
• Cut several small slits across top of each roll.
• Cover with plastic wrap and let rise about 20 minutes.
• Place rolls in preheated 350°F oven and bake for 35-45 minutes or until done.
• Carefully remove rolls to wire rack to cool.

POPPY SEED KOLACHES

Steps:

• In a bowl, dissolve yeast in water. Add the next seven ingredients and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place 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. Shape into walnut-size balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets; brush with butter. Cover and let rise until doubled, about 30 minutes. , Meanwhile, in a saucepan, bring poppy seeds and water to a boil; boil 1 minute or until thickened. Add milk and raisins; simmer for 10 minutes. Add sugar, butter, vanilla and cinnamon; simmer for 5 minutes. Remove from the heat; stir in the graham cracker crumbs. , Make a depression, about 1-1/2 in. in diameter, in the center of each roll; fill with 2 teaspoons of filling. Bake at 400° for 7-10 minutes or until golden brown. Cool on wire racks. Drizzle with glaze if desired.

RUSSIAN POPPY SEED ROLL

Steps:

• Combine warm milk, yeast, and 1 teaspoon sugar in a large bowl; stir well. Let stand until yeast softens and begins to form a bubbly foam, about 5 minutes.
• Stir 1/2 cup sugar and lemon zest into the yeast mixture. Whisk in 2 eggs and egg yolks, 1 at time, mixing well after each addition. Add salt. Stir in flour gradually. Add melted butter and blend well. Knead dough until glossy and elastic, about 10 minutes. Form into a ball and place in a large, lightly-oiled bowl and turn to coat. Cover with a clean towel and let rise in a warm place until doubled in volume, about 1 hour.
• Place poppy seeds in a small pot and cover with 1 cup milk or more as needed. Bring to a simmer over medium heat. Remove from heat and let sit, 15 to 20 minutes. Drain milk. Pulse poppy seeds in a food processor, or leave them as is. Add raisins, egg whites, honey, 1/4 cup sugar, walnuts, and 3 1/2 tablespoons butter to poppy seeds and stir to combine for the filling.
• Punch down dough, turn out onto a lightly floured surface, and knead briefly. Divide dough in half and roll one portion into a 10-inch sheet. Cover with 1/2 the filling, leaving a 1/4- to 1/2-inch edge. Roll up into a log. Repeat with the second half.
• Arrange both rolls onto a greased baking sheet. Cover with a kitchen towel and let rise until doubled in volume, about 30 minutes more.
• Preheat oven to 350 degrees F (175 degrees C).
• Whisk remaining egg with 1 tablespoon water; brush mixture over tops of rolls.
• Bake rolls in the preheated oven until golden, 20 to 25 minutes.