MAKOWIEC (POLISH POPPY SEED ROLL)
Steps:
- To prepare the filling: Put poppy seeds in a small saucepan. Cover with water and bring to a boil. Remove from heat and let stand until cool. Strain the poppy seeds through a fine strainer. Combine the poppy seeds, walnuts, and almonds in a blender or food processor and grind. Melt the butter in a skillet. Add the poppy seed mixture and sugar to the skiller and simmer over low heat for 10 to 15 minutes. Stir in the egg, honey, orange peel, lemon peel, and raisins. Whip the egg whites until stiff and then folk into the poppy seed mixture. Let cool. 2.)To make the dough: Prime the yeast in the warm water. Cut the butter into the flour until the mixture resembles course crumbs. Mix in the salt, and sugar, then mix in the yeast, eggs, egg yolks, sour cream, vanilla extract, and lemon rind. Once the ingredients are mixed and can form a ball of dough, turn out onto a work surface and knead for 8-10 minutes (or use a stand mixer to knead for 5-8 minutes) until the dough is smooth and satiny. To make the rolls: Divide the dough in two. Roll out each piece into a thin, roughly square shape. 3.)Spread half of the filling onto each piece and then roll the dough up, sealing the seam and ends as tightly as you can. 4.)Place each roll onto a baking sheet. Cover with a damp towel or place the baking sheets into plastic garbage bags and set aside to rise for approximately 90 minutes. 5.)Bake in an oven heated to 350 for 30-35 minutes, until the exterior is golden brown. Allow to cool for at least 15 minutes then glaze.
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