STRUCLE Z MAKIEM

Poppy seed rolls

This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve.

Ingredients

(Makes 2 rolls)

Rolls

14 g active dry yeast (two standard envelopes)
120 ml warm water
450 g all-purpose flour
150 g sugar
2.5 ml salt
120 g butter
2 eggs
2 egg yolks (save whites for the filling)
120 ml sour cream
5 ml vanilla

Poppy

seed

30 g butter
300 g poppy seeds, coarsely ground
30 ml honey
10 ml lemon juice
2 egg whites
100 g sugar
30 g candied orange peel, chopped fine
40 g steamed raisins (steamed, or soaked in hot water, until soft)
10 ml grated lemon peel

Icing

150 g powdered sugar
30 ml lemon juice

Procedure

Make the dough: soften the yeast in warm water in a bowl.
Mix flour with sugar and salt. Cut in the butter until mixture has a fine, even crumb.
Beat eggs and extra yolks; mix with yeast, then stir into the flour mixture. Add the sour cream and the vanilla and mix well.
Knead dough on floured surface for 5 minutes. Divide in half and roll each half into a 12 inch square. Cover.
Make the filling: melt butter in a large pan. Add poppy seed and stir-fry for 3 minutes.
Add honey, lemon juice, and raisins to poppy seeds. Cover and remove from heat. Let stand for 10 minutes.
Beat egg whites with sugar until stiff moist peaks form. Fold in orange and lemon peels and then gently fold in poppy seed mixture.
Spread half of the filling on each dough square (after you uncover them). Roll up as you would for a jelly-roll and seal the edges. Place on greased baking sheets and cover. Let rise until doubled in bulk (approx. 1 1/2 hours).
Preheat oven to 175C Bake about 45 minutes, then remove from oven and cool.
Make the icing: mix powdered sugar and lemon juice until smooth. Spread this mixture evenly over the rolls.

Notes

You can grind poppy seeds in a mortar and pestle. Specialty food stores sell grinders specifically designed for poppy seeds. Some spice shops sell poppy seeds already ground, but like all spices they lose their freshness much more rapidly after they are ground. This year (1987) in Poland, the people are having a very hard time finding enough poppy seeds for their strucle z makiem because there is a government crackdown on the growing of all poppies in an attempt to control opium production.

Rating

Difficulty: moderate.
Time: 3-4 hours including yeast rising time.
Precision: Approximate measurement OK.

Contributor

 
Original recipe passed down through the generations and 
translated from Polish into English (with a few mods) by 
Edward Chrzanowski 
MFCF, University of Waterloo, Waterloo, Ontario, Canada 
echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski

Recipe last modified: 1 Dec 87

Original header

Path: decwrl!recipes
From: echrzanowski@watmath.waterloo.edu (Edward Chrzanowski)
Newsgroups: alt.gourmand
Subject: RECIPE: Polish Wigilia 9/13: Poppy-seed rolls
Message-ID: <12230@decwrl.DEC.COM>
Date: 14 Dec 87 19:50:53 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: University of Waterloo, Waterloo, Ontario, Canada
Lines: 96
Approved: reid@decwrl.dec.com

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