Makowiec (Polish Poppy Seed Roll)

下ごしらえ

材料

作り方

手順

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.

   約10 分

   調理のヒント： 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.

   約1 分

3. 3

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

   約2 分

4. 4

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

   約10 分

   調理のヒント： 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.

   約1 時間 30 分

   調理のヒント： 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.

   約20 分

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.

   約10 分

   調理のヒント： 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.

   約5 分

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).

   約5 分

10. 10

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

    約2 分

11. 11

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

    約3 分

    調理のヒント： 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.

    約45 分

13. 13

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

    約15 分

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.

    約1 分

    調理のヒント： This gives the roll a golden, shiny crust.

15. 15

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

    約40 分

    調理のヒント： 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.

    約1 時間

    調理のヒント： 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.

    約2 分

    調理のヒント： Adjust lemon juice for desired glaze consistency.