Ingredients
-
1/2
-
1/2
-
1
-
1/4
-
2
-
1/2
-
3
-
5
-
2
-
-
-
-
-
-
Directions
Poppy Seed Roll (Makowiec) & Bread Machine Method, Enjoyed at Christmas and Easter I make this for friends and family to take home on Easter Some likes lots of poppy seed filling and others request a little It’s hard to please everyone with one roll so I make a bunch Depending on how dry your flour is you may need more or less water You can make the dough the day before let raise one hour punch down then refrigerate over night Then bring to room temp Let rise 1 hour Posted pictures on March, 05 Alternate way to make dough in the food processor is the 1st picture, 2 is kneading in processor with eggs and wet ingredients, 3rd is the proof, 4th is 3 batches of dough one as recipe calls for, one is with 1 cup of rye and the third is with one cup of wheat flour(which made a drier dough) 5th picture dough rolled out with filling on it 6th is rolling up 7th Placed in loaf pans 8th is egg washed and topped with dry poppy seeds 9th baked EASTER 2006-made dough in Bread Machine and it came out beautiful The rest is really nice in the draft free and temp controlled machine , I baked it a little longer as the inside was not ready yet and it got a little hard on the outside but that is just ok used homemade filling which worked excellent Thank you for sharing and Happy Easter 2010!, Absolutely fantastic! Made it for Christmas Day brunch and it was heavenly First time I have attempted a poppy seed roll of any kind Mine too seemed to be cooking too fast at 425 though, so I did adjust the temp half way through I also went the easy route and used pre made poppy seed filling Looks like I am making one tomo for New Years Day too! Everyone’s begging for more Thanks Rita!
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Steps
|
1
Done
|
Scald Milk and Stir in Sugar, Salt and Shortening or Butter. |
|
2
Done
|
Cool to Lukewarm. |
|
3
Done
|
Dissolve Yeast in Warm Water. |
|
4
Done
|
Stir Until Dissolved, Then Stir Into the Lukewarm Milk Mixture. |
|
5
Done
|
Add Beaten Eggs and 3 Cups Flour. |
|
6
Done
|
Beat Until Smooth and Stir in an Additional 2 Cups Flour. |
|
7
Done
|
Turn Dough Out Onto Lightly Floured Board and Knead Until Smooth and Elastic. |
|
8
Done
|
Place in a Greased Bowl and Brush Top With Vegetable Oil. |
|
9
Done
|
Cover and Let Rise in a Warm Place, Free from Draft, Until Double in Bulk (about 1 Hour). |
|
10
Done
|
Punch Down and Turn Out Onto Lightly Floured Board. |
|
11
Done
|
Cut Into 2 Rounds or 4 to Make Smaller Loafs. |
|
12
Done
|
Roll Out One Dough Into a Rectangle About 12x9. |
|
13
Done
|
Spread 1 Can of Filling Within 1 Inch of Sides. |
|
14
Done
|
Roll Up Long Side Into a Roll. |
|
15
Done
|
Pinch Seams Tight So No Filling Escapes. You Can Use Egg Slightly Beaten to Seal. I Always Have Poppy Seed Escape. |
