Makowiec (Polish Poppy Seed Roll)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, combine the lukewarm milk, granulated sugar, and active dry yeast for the dough. Let it sit for 5-10 minutes until foamy.

   Ca. 10 min.

   Kokkens note: Ensure your milk is not too hot, as it will kill the yeast.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour and salt.

   Ca. 1 min.

3. 3

   Add the proofed yeast mixture, egg, melted unsalted butter, and vanilla extract to the flour mixture. Mix until a shaggy dough forms.

   Ca. 2 min.

4. 4

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   Ca. 10 min.

   Kokkens note: The dough should spring back when lightly poked.

5. 5

   Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   Ca. 1 t. 30 min.

   Kokkens note: A slightly warm oven (turned off) can be a good place for rising.

6. 6

   While the dough is rising, prepare the poppy seed filling. Place the poppy seeds in a saucepan and cover with milk. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the milk is absorbed and the seeds are softened.

   Ca. 20 min.

7. 7

   Remove from heat and let the poppy seeds cool slightly. If you have a meat grinder or food processor, grind the poppy seeds twice for a smoother texture. If not, mash them well with a fork or potato masher.

   Ca. 10 min.

   Kokkens note: Grinding the poppy seeds is key for a traditional texture.

8. 8

   In a bowl, combine the ground poppy seeds with granulated sugar, honey, melted unsalted butter, finely chopped walnuts, raisins, and orange zest. Mix well to combine.

   Ca. 5 min.

9. 9

   Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 12x16 inches (30x40 cm).

   Ca. 5 min.

10. 10

    Spread the poppy seed filling evenly over the dough, leaving a 1-inch border on all sides.

    Ca. 2 min.

11. 11

    Starting from one long side, carefully roll the dough tightly into a log. Pinch the seam closed to seal.

    Ca. 3 min.

    Kokkens note: Rolling tightly helps prevent air pockets.

12. 12

    Transfer the roll to a baking sheet lined with parchment paper, seam-side down. Cover loosely with plastic wrap or a clean towel and let it rise for another 30-45 minutes.

    Ca. 45 min.

13. 13

    Preheat your oven to 180°C (350°F).

    Ca. 15 min.

14. 14

    In a small bowl, whisk the egg for the egg wash. Gently brush the top of the risen makowiec with the egg wash.

    Ca. 1 min.

    Kokkens note: This gives the roll a golden, shiny crust.

15. 15

    Bake for 35-40 minutes, or until golden brown and cooked through.

    Ca. 40 min.

    Kokkens note: If the top browns too quickly, you can loosely tent it with foil.

16. 16

    Remove from the oven and let it cool completely on a wire rack.

    Ca. 1 t.

    Kokkens note: Cooling completely prevents the filling from spilling when sliced.

17. 17

    To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled makowiec.

    Ca. 2 min.

    Kokkens note: Adjust lemon juice for desired glaze consistency.