Ukrainian Christmas Poppy Seed Roll Makovyi Knysh Recipes

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UKRAINIAN CHRISTMAS POPPY SEED ROLL MAKOVYI KNYSH



Ukrainian Christmas Poppy Seed Roll Makovyi Knysh image

This is a delightful sweet dough. So good with only one egg. Do try this filling it is one of the best. Be careful as you are tasting it for sweetness you may just eat all of the filling.

Provided by Olha7397

Categories     Breads

Time 1h15m

Yield 2 rolls

Number Of Ingredients 19

1/2 cup warm water
1 teaspoon sugar
1 tablespoon dry yeast
3 2/3 cups all-purpose flour or 3 2/3 cups unbleached flour
1/2 cup sugar
6 tablespoons soft butter
1 beaten egg
1 grated lemon, rind of
2/3 cup warm milk
2 1/3 cups ground poppy seeds
1 cup milk or 1 cup light cream, boiling hot
6 tablespoons butter
2/3 cup sugar
honey (optional)
1/2 teaspoon almond flavoring (or vanilla)
3/4 cup golden raisin (or finely chopped up prunes)
2/3 cup chopped almonds (or pecans or walnuts)
1 egg
1/3 cup breadcrumbs

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.

UKRAINIAN CHRISTMAS KUTYA ( KUTIA)



Ukrainian Christmas Kutya ( Kutia) image

Svyata Vechera, the Holy Supper, was an important feast on both the Uniate and Orthodox Christian calendars.

Provided by Olha7397

Categories     Grains

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups wheat berries, soaked in warm water for 24 hours, and then strained (kernels)
4 1/2 cups water (or more) or 4 1/2 cups milk (or more)
3/4 cup poppy seed
2/3 cup sliced roasted almonds or 2/3 cup walnuts
1/2 cup honey, to taste
2/3 cup chopped dried apricot (optional)
1/2 cup raisins
1 pinch salt, to taste
1 dash ground cinnamon

Steps:

  • In a medium pot, combine wheat kernels and milk.
  • Bring to a boil.
  • Reduce heat, cover, and simmer 3 hours.
  • Add more liquid as necessary to keep kernels covered.
  • Scald the poppy seeds with boiling water, drain, and add lukewarm water to cover.
  • Soak 30 minutes, drain and grind in a food processor.
  • Set aside.
  • Drain water from wheat kernels and keep 1/2 cup of the liquid.
  • Add the honey to the liquid and mix well.
  • Mix kernels, honey, ground poppy seeds, almonds, apricots, raisins, and salt.
  • Bake in a 2-quart casserole dish, uncovered, at 325 degrees for 20 minutes.
  • Kutia may be served warm or chilled, and sprinkled with cinnamon, but it is best when prepared several days ahead of time in order for the full flavor to develop.
  • Kutia can be refrigerated for up to two weeks.

Nutrition Facts : Calories 230.6, Fat 12, SaturatedFat 1.1, Sodium 26.8, Carbohydrate 30, Fiber 3.1, Sugar 25.1, Protein 5.3

UKRAINIAN CHRISTMAS POPPY SEED RUM CAKE MAKOVYI TORTE



Ukrainian Christmas Poppy Seed Rum Cake Makovyi Torte image

The queen of Christmas desserts combines the oldest ingredients found in Ukrainian cooking; honey, poppy seeds, and nuts. The rum butter cream and white icing marry very well with the heavier poppy seed sponge. Decorating tortes is a specialty in itself. Some cooks lay out elaborate folkloric designs and motifs from Ukrainian embroidery or tapestry patterns, using jellied candies or even multicolored hard candy. The white icing serves as a fine background. The only limit to one's imagination is that decorations should be edible.

Provided by Olha7397

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 12

1/2 cup poppy seed
1/2 cup honey
7 extra large eggs
1/2 cup blanched grated almonds
1 lemon, zest of, grated
1/2 lb unsalted butter
2 cups powdered sugar (icing)
2 tablespoons rum or 1/4 teaspoon rum extract
1 -2 teaspoon heavy cream (whipping cream)
4 cups powdered sugar
1/4 cup heavy cream
1/2 teaspoon vanilla

Steps:

  • FOR THE CAKE: Pour boiling water over seeds, let stand for 5 minutes, pour off water and repeat.
  • Drain well.
  • Grind with steel blade in processor until seeds release milk and turn white.
  • Butter a 9 inch springform pan and dust it with ground almonds. (This may be done in advance.) Best to butter parchment paper to cover bottom of pan and sprinkle with ground almonds.
  • Place poppy seeds and honey in a large bowl.
  • Separate eggs.
  • Add room-temperature yolks, one by one, to the mix, beating until thick.
  • Stir in grated almonds and lemon zest.
  • Beat egg whites until satiny but no dry.
  • Fold a little into the mixture, then fold in the rest, until no white shows.
  • Pour mixture into pan, rapping it gently to release air pockets, and smooth the top with a spatula.
  • Bake on the middle rack of a preheated 350°F oven for 50 to 60 minutes, or until a toothpick comes out clean from the center.
  • Do not open oven door or disturb the cake while baking.
  • Cool slowly, not in a draft.
  • Run a sharp knife around the sides, then slowly release the spring.
  • Run a knife under the bottom and cool on rack.
  • TO FILL CAKE: Cover work surface with double sheets of wax paper.
  • With a sharp knife, make a small incision around the torte to mark where it should be cut in half.
  • Make horizontal cuts at four equidistant points, then gently pull a long thread through the cake to cut it into two layers.
  • Sprinkle bottom layer with 2 or 3 tablespoons of rum, and evenly spread rum butter filling about 3/4 inch thick.
  • Cover with top layer and press gently.
  • Cover the sides with the rest of the filling.
  • Refrigerate overnight wrapped in foil.
  • TO ICE CAKE, cover work surface or a lazy susan with wide double-strength foil.
  • Apply a third of the icing to sides with a spatula, pulling from the bottom up.
  • Wipe spatula occasionally to avoid pulling crumbs, and dip in hot water to smooth out ridges.
  • With the rest of the icing, smoothly cover the top.
  • Refrigerate for at least 2 days.
  • Run a sharp knife around bottom to release icing from paper.
  • Slide the torte onto one hand, pull off the remaining paper and gently place torte on serving platter, taking care not to crack the icing.
  • Yields about 20 slices.
  • Keeps well in refrigerator.
  • Serve at room temperature.
  • RUM BUTTER FILLING: (Rumova masa) This is an excellent cream, the base of which may be used with different flavors.
  • Here, rum is used.
  • It is used as a filling for the poppy seed torte.
  • This filling can also be used as icing.
  • Cream butter until light, add sugar a little at a time, rum, and cream.
  • Beat until very fluffy.
  • WHITE ICING: Bila Shklytsia.
  • This hard icing dries quickly and forms a lovely cover for a torte.
  • It cures hard, not fluffy.
  • Place 2 cups sugar in a bowl and add cream and vanilla.
  • Mix well, gradually adding the rest of the sugar.
  • Add a little more cream if too stiff.

Nutrition Facts : Calories 551.6, Fat 26.4, SaturatedFat 12.5, Cholesterol 191.1, Sodium 73.4, Carbohydrate 74.3, Fiber 1.3, Sugar 71.7, Protein 6.9

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