Canned Poppy Seed Recipes

HOW TO MAKE POPPYSEED FILLING (2 WAYS)

Steps:

• Rinse poppy seeds thoroughly in a fine mesh colander, then drain them and transfer to a medium sauce pan.
• Add 3 cups water to the pot. Over medium heat, bring to a simmer. (Don't boil). Turn off. Cover with lid and let it sit for 30 minutes. Return to a simmer (don't boil). Turn off. Cover and let it sit for another 30 minutes.
• Drain poppy seeds well through a colander or by keeping lid on and placing several layers of cheese cloth on lid to catch stray poppy seeds. Life is just easier when you use a fine mesh sieve.
• Push the poppy seeds through a food grinder, using the fine grinding plate. I use my KitchenAid food grinder attachment for my stand mixer. You can also use a coffee grinder and do it in smaller batches. Note: If using a meat grinder, you need to push firmly. The seeds won't grind well unless they are under pressure. P.S. I've tried putting them through a food processor and it did not work. Drain off excess liquid if any has accumulated in the bowl.
• Mix 8-10 ounces of sweetened condensed milk into ground poppy seeds. I like to add 10 oz. Add raisins if desired (depending on the recipe you're making). Store in tupperware and refrigerate until ready to use.

HOMEMADE POPPY SEED FILLING FOR MAKOWIEC AND OTHER CAKES

Steps:

• To get rid of any impurities, soak poppy seeds in water first. Collect any dirt that floats to the top with a slotted spoon.
• Rinse the poppy seeds and drain them on a sieve lined with gauze (cheese cloth or a muslin square). It can stay there for up to an hour if you're doing something else in the meantime.
• [Raisins] Rinse raisins under running water. Place them in a small bowl and pour 2-3 tablespoons of almond spirit or golden rum over them. Cover the bowl with a small plate and set aside.
• [Fresh Orange Peel] Chop fresh orange peel (finely) and set aside.
• Pour 2.5 cups of milk into a cooking pot (1.5 qt / litre pot should be large enough) and bring it to boil.
• Drop all the poppy seeds in. Are they fully submerged in milk? If not, pour in some more.
• Reduce the heat to 'low' and cook for 15-20 minutes, stirring from time to time. Poppy seeds absorb the milk quite a bit, so make sure there's enough of it.
• Drain the poppy seeds on a sieve lined with gauze, cheese cloth or a muslin square. If you can, try to squeeze out as much milk as possible.
• Using a disc with the smallest holes, grind the poppy seeds 2 to 3 times.
• Separate yolks from egg whites. Whisk yolks together with 6 tablespoons of powdered sugar, set aside.
• Place chopped walnuts and almonds in a wide pot (or a deep frying pan). Add a pinch of salt and roast them for 4-5 minutes on a medium heat, not allowing the nuts to burn.
• Add in 2 sticks of butter. Add 4 tablespoons of honey and 4 tablespoons of chopped orange peel. Let the orange peel fry for a bit, a few minutes is enough.
• Add in ground poppy seeds, chopped dried fruit and alcohol-soaked raisins. Mix everything together with a spatula, gradually adding egg yolks mixed with powdered sugar. Take the pot off the heat.
• Whip the remaining egg whites until stiff, adding 5 tablespoons of powdered sugar near the end of whipping. Gently add them into the poppy mass.
• And we're done! The poppy seed filling is ready to use in 'Makowiec' (Polish Poppy Seed Roll) or another dessert.

OLD WORLD POPPY SEED ROLL

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.

POPPY SEED CAKE

Steps:

• In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
• Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
• In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
• Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.

HUNGARIAN POPPY SEED FILLING

Steps:

• Grind the poppy seeds in a mill or coffee grinder.
• Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
• Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
• Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.