Poppy Seed Strudel Roll Kolach Od Maka Recipes

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.

UKRAINIAN CHRISTMAS POPPY SEED ROLL MAKOVYI KNYSH

Steps:

• THE DAY BEFORE: Scald with boiling water 2 1/3 cups poppies and drain off the water. I do this about 3 times. I put poppy seeds in a bowl, scald with hot water and wait until the poppies have settled and then pour off the water.
• Let stand for 1 hour in hot water. Drain poppies through a cheesecloth covered net sieve. Let them dry preferably overnight. This way they smell fresh and not dusty.
• Grind in a coffee grinder, or through finest blade of food chopper or if you are lucky to have a poppy seed grinder. I use a large stone Mortar and Pestle.
• FOR THE DOUGH: DISSOLVE: 1/2 cup of warm water, 1 teaspoon sugar, 1 package yeast (1 Tablespoon).
• Sift the flour in a large bowl, Make a well in the middle of the flour and add the dissolved yeast. Add around the yeast, the sugar, butter, egg, lemon peel and milk.
• MIX and KNEAD for about 10 minutes and little more flour if necessary. This is a soft dough. Let rise in a greased bowl, covered, for about 45 minutes, till doubled in bulk.
• Punch down and divide into TWO parts. Roll each into rectangle. Spread with Poppy Seed Filling. Roll up each rectangle like a jelly roll. Pinch seams to make edges secure. Place on greased baking sheet. Cover, let rise until doubled, about 45 minutes, brush with egg wash or cream. (I use evaporated milk to brush tops) I like to slash tops lightly about 1/4 inch deep and 2 inches apart all the way up the roll.
• BAKE: preheated oven 350 degree F. for about 45 to 50 minutes or until done. They should be a nice dark brown colour.
• FOR THE POPPY SEEDS: Stir HOT milk into GROUND poppy seeds, add the rest of the ingredients in the order listed. Stir until cool. Sometimes I like it sweeter so then I add liquid honey to taste. I also might add some ground prunes to the mixture. You may cook it for a 5 minutes on top of the stove if you wish but it is not necessary.
• Sometimes I buy ground poppies (NOT in a can) from the German deli. I still give them a good scalding several times to remove the bitterness and dust from the poppies. This is a delightful sweet dough. So good with only one egg. Do try this filling it is one of the best.
• Olga's recipe.

KOLACKY SLOVAK NUT OR POPPY SEED ROLLS/KOLACHI PAN DULCE DE NUECES O SEMILLAS DE POPPY SLOVAKO

Steps:

• 1. Combine cream, yeast and sugar, let stand for 5 minutes.
• 2. Mix flour and butter, add yolks add yeast mixture and work with hands until dough is not sticky and hands are clean.
• 3. roll out thin, a small piece at a time. Fill with either nut filling or poppyseed filling and roll. Put on cookie sheet and set aside for about 30 minutes in a nice warm place. Let rise. Also Apricot filling is also very delicious, You can use apricot preserves if you do ot like poppyseed or nut fillings.
• 4. Bake at 350 degrees for about 20 minutes. Delicious Enjoy Above recipe is a Kolacky recipe that is fast. Most Kolacky take much longer because they are left to rise twice.
• 5. Poppyseed Filling: Combine all the ingredients and cook until the milk is absorbed. Spred on dough and roll up jelly roll fashion pinch edges. Let rise for 30 minutes
• 6. Walnut Filling: Course grind one pound of walnut meats, Combine with warm milk, butter, and sugar stir well with a wisk until most of the sugar is dissolved, sugar does not have to be totaly dissolved add ground nut meats and spred out on rolled dough. Roll up jelly roll fashion and pinch edges. Let rise for 30 minutes Enjoy
• 7. Will post my picture later as this is for a member as a special request. LOL
• 8. Variation: Cultural Explosion: For my Cream Cheese and Guava filling, take a four ounce package of cream cheese the small one, leave out to soften, then add 1/4 cup powdered sugar and blend in well. The cheese should be very soft to spread easily Spread this cream cheese on the dough, then take guava marmalade (Conchita, Ancel or Goya are brands I buy in the Latin food markets) Guava marmalade comes in a can. Take a large tablespoon and put a few spoonfulls of the marmalade over the cream cheese and spred all over the cream cheese. Then roll jelly roll fashion. Pinch edges or fold under so spread wont come out. Follow the recipe above and bake. Delicious.

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 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.

POPPY SEED STRUDEL / ROLL (KOLACH OD MAKA)

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.