Hungarian Poppy Seed Filling Recipes

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OLD WORLD POPPY SEED ROLL



Old World Poppy Seed Roll image

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

½ pound poppy seeds
¾ cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
½ cup hot milk
1 (.25 ounce) package active dry yeast
½ cup warm water (100 degrees F/38 degrees C)
2 tablespoons white sugar
2 cups all-purpose flour, or more if needed
½ teaspoon salt
¼ cup butter
1 egg, separated - white reserved

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

HUNGARIAN POPPY SEED CAKE



Hungarian Poppy Seed Cake image

This is a moist cake with a creamy flavor! We grew up with this, and it was a family favorite served on special occasions. This old family recipe has been passed down for 3 generations!

Provided by prodigyaz

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 1h25m

Yield 12

Number Of Ingredients 9

1 tablespoon butter for greasing, or as needed
1 ½ cups vegetable oil
1 (12 ounce) can poppy seed filling
4 eggs
1 (12 fluid ounce) can evaporated milk
⅔ cup milk
3 cups all-purpose flour
1 ½ teaspoons baking soda
2 cups white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with butter.
  • Combine oil, poppy seed filling, eggs, evaporated milk, and milk in a bowl. Sift flour and baking soda together in a separate bowl and stir in sugar. Add flour mixture to the milk mixture and mix well. Pour batter into the prepared Bundt® pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 70 minutes.

Nutrition Facts : Calories 659.2 calories, Carbohydrate 77.6 g, Cholesterol 74.8 mg, Fat 35.3 g, Fiber 0.8 g, Protein 9.3 g, SaturatedFat 7.3 g, Sodium 248.1 mg, Sugar 37.3 g

HUNGARIAN POPPY SEED ROLL (BEIGLI)



Hungarian Poppy Seed Roll (Beigli) image

This is my recipe that I made after trying a recipe from the internet that just didn't work (thank goodness I made a trial batch before taking it to my Hungarian fiances' sisters' house for Christmas dinner, and had time to make it again). If you try this, don't be alarmed if the beigli seem to "explode" in the oven. I was worried about it to the first time making it, but my soon-to-be mother-in-law assured me that most of the time it happens. Also, I recommend letting them cool completely before eating because they are not really good when warm. Enjoy!

Provided by MizEmerilLagasse

Categories     Dessert

Time 2h

Yield 4 poppy seed rolls

Number Of Ingredients 14

2 (1/4 ounce) packets active dry yeast
1 cup lukewarm water
2 tablespoons sugar
4 1/2-4 3/4 cups flour
1/2 teaspoon salt
1 cup cold butter, cut into cubes
2 eggs, separated
1/2 cup sour cream
1/2 lb poppy seed, ground (it is very important to grind them. I use a coffee grinder)
1/2 cup butter
1 cup whole milk
1 1/4 cups sugar
2 eggs
2 lemons, zest of

Steps:

  • In a small bowl, mix together the yeast, water and sugar. Set aside.
  • In a large bowl, mix the flour, salt and cold butter with a pastry cutter or by hand.
  • Make a well in the center and add the egg yolks (save the whites!), sour cream, and yeast mixer. You will know that you yeast has "bloomed" properly if it has formed a frothy dome on top. This has 100% to due with the water temperature.
  • Mix this together until it forms a dough ball.
  • Remove dough from bowl and clean bowl. Grease clean bowl and place dough back inches Cover with a tea towel and put in a warm spot while making filling. I just toss it in the microwave or the oven and it rises just fine.
  • To make the filling:.
  • Place all the filling ingredients in a heavy bottom saucepan and heat to a boil over medium-low heat. Stir constantly. This takes about 20 minutes, but don't leave it because it will scorch.
  • Pore into a clean bowl and put in the refrigerator until completely cool. I cheat by put it in the freezer and stirring it every 15 or so minutes.
  • When the filling has cooled, divide risen dough into four balls.
  • Roll them out on a lightly floured surface into 12"-15" squares. You can set them aside stacked on each other while you are filling them to save room.
  • Spread them with a even layer of poppy seed filling about 1/2" from the edge. Roll them loosely into logs and place on cookie sheets.
  • Let them sit for 20 minutes to rise a little.
  • Preheat oven to 425F.
  • Rolls with beaten egg white.
  • Bake for 25-30 minutes.
  • Cool on wire racks and slice into 1/2" slices.
  • Enjoy!

Nutrition Facts : Calories 1873, Fat 108.9, SaturatedFat 53.2, Cholesterol 413.3, Sodium 908.3, Carbohydrate 195.3, Fiber 10.2, Sugar 80.6, Protein 36

HUNGARIAN POPPY SEED FILLING RECIPE - (4/5)



Hungarian Poppy Seed Filling Recipe - (4/5) image

Provided by xoxochef

Number Of Ingredients 6

1/2 pound poppy seeds
1 cup milk
1/4 cup margarine
3/4 cup white sugar
1 pinch salt
2 eggs, beaten

Steps:

  • 1.Grind the poppy seeds in a mill or coffee grinder. 2.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. 3.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. 4.Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

HUNGARIAN POPPY SEED COOKIES



Hungarian Poppy Seed Cookies image

Posted for the Zaar World Tour 2006-Hungary. From the "Best of Baking" cookbook. Lemon peel, clove and poppy seed often flavor Eastern European cookies. Poppy seed filling can be found next to the canned pie filling at the supermarket.

Provided by Bayhill

Categories     Dessert

Time 1h46m

Yield 36 cookies

Number Of Ingredients 9

1/2 cup margarine or 1/2 cup butter
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup poppy seed filling
powdered sugar

Steps:

  • In a large bowl, beat margarine or butter and granulated sugar until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda and cloves, mixing well.
  • Roll dough, between two pieces of waxed paper, into a 1/4-inch thick, 12"x10" rectangle. Refrigerate 30 minutes or until firm.
  • Heat oven to 350ºF. Grease a large cookie sheet. Remove waxed paper from one side of cookie dough. Spread poppy seed filling on dough to within 1/4-inch of the edges. Roll up dough tightly, beginning with long (12") side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal well. Cut dough into 1/2-inch slices. Place on cookie sheet about 1-inch apart.
  • Bake 10 to 12 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Sprinkle with powdered sugar.

Nutrition Facts : Calories 34.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 5.2, Sodium 34.4, Carbohydrate 4.7, Fiber 0.1, Sugar 1.4, Protein 0.6

MáKOS KIFLI (HUNGARIAN POPPY SEED CRESCENTS) KIPFLI / KIP



Mákos Kifli (Hungarian Poppy Seed Crescents) Kipfli / Kip image

Traditional Hungarian Christmas cookies or just nice for breakfast in the morning with coffee. The filling can also be used for kolach. These are very good, but fairly labor intensive. We usually make these over two days, making the dough up the first day and refrigerating overnight, then assembling and baking the next day. We also usually have one person roll them out while 2 or 3 people finish assembling them, so it goes much faster.

Provided by littleturtle

Categories     Breakfast

Time 3h45m

Yield 48 serving(s)

Number Of Ingredients 13

3 cups flour, sifted
1 cup unsalted butter
4 egg yolks
1/3 cup sour cream
2 teaspoons lemon extract or 2 teaspoons vanilla
3 cups poppy seeds, freshly ground (2/3 lb)
1 1/2-2 cups sugar
3/4 cup milk
1/2 cup butter
3/4 teaspoon vanilla
flour, to dust work surface
powdered sugar, to dust work surface (optional)
2 tablespoons powdered sugar or 2 tablespoons vanilla powdered sugar, to dust cookies

Steps:

  • In a large bowl, cream butter and egg yolks; add sour cream and extract.
  • Mix in flour; mix until smooth.
  • Gather dough into a ball.
  • Turn out onto lightly floured surface.
  • With palms of hands, shape dough into a smooth roll.
  • Slice dough into 48 pieces (if dough is too soft and sticky to handle, chill for a short time).
  • Roll each piece into a ball (about the size of a walnut).
  • Can be refrigerated overnight at this point.
  • In a heavy 1 1/2 qt saucepan, combine all filling ingredients and mix together.
  • Cook over low heat, stirring constantly until mixture is slightly thickened (5 minutes).
  • Remove from heat and cool.
  • Filling should be smooth and easy to spread, if on standing it thickens too much, stir in a little milk.
  • Preheat oven to 350°F.
  • Lightly sprinkle work surface with flour or powdered sugar.
  • Roll one dough ball out at a time into a circle 1/16-inch thick.
  • Place 1-2 teaspoons of filling in the middle of each circle.
  • Gently lifting nearest edge, roll over to cover filling (continuing to roll so that the dough overlaps on the bottom); pinch the ends slightly around the filling and shape into a crescent by curving the ends in slightly.
  • Place crescent onto lightly greased cookie sheet so that the overlapped side remains on the bottom.
  • In this way, make crescents from each of the remaining dough balls, sprinkling the work surface lightly between each cookie.
  • Bake until lightly browned 10-15 minutes; remove to cooling racks.
  • When cool, sprinkle with powdered sugar.

Nutrition Facts : Calories 162.2, Fat 10.6, SaturatedFat 4.5, Cholesterol 32.2, Sodium 19.5, Carbohydrate 14.9, Fiber 1.1, Sugar 7.8, Protein 2.8

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