Strucle Z Makiem
Submitted by careys
Strucle z makiem, a traditional Polish poppy seed roll with a rich yeast dough filled with ground poppy seeds, honey, raisins, and candied orange peel, finished with lemon icing.
YIELD
2 rollsPREP
3 hrsCOOK
45 minREADY
3 hrsStrucle z makiem is a Polish poppy seed roll traditionally served during Wigilia, the Christmas Eve supper. A buttery, sour cream-enriched yeast dough wraps around a filling of ground poppy seeds stir-fried in butter with honey, raisins, and candied orange peel.
The filling is where the real craft happens. Beating the egg whites to stiff peaks and folding them into the poppy seed mixture lightens the filling so it’s not dense or paste-like. That step separates a good poppy seed roll from a great one.
Knead the dough for the full five minutes. The sour cream and extra egg yolks make it rich and tender, but it still needs proper gluten development to hold its shape when rolled around the filling. Let it rise until truly doubled, about 1 ½ hours. Rushing the rise gives you a tight, bready texture instead of a soft, pull-apart crumb.
Chef Tips
- Grind the poppy seeds yourself if possible. Pre-ground seeds lose their nutty, slightly sweet flavor quickly. A dedicated poppy seed grinder or a clean coffee grinder works well.
- Seal the edges of the jelly-roll tightly by pinching the seam. If the filling leaks during baking, you’ll lose that beautiful spiral when you slice it.
- Let the rolls cool completely before icing. The lemon glaze slides right off warm bread and pools on the baking sheet.
- These rolls freeze well before icing. Wrap tightly, freeze, then thaw and ice the day you serve.
Variations
- Add a tablespoon of rum to the poppy seed filling for a boozy holiday twist.
- Swap raisins for dried cranberries for a tarter, more colorful filling.
- Dust with powdered sugar instead of icing for a simpler, less sweet finish.
Ingredients
Directions
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 (approximately 1½ hours).
Preheat oven to 350℉ (180℃).
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: * 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.
Yield: Makes 2 rolls.
- 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.
: Difficulty: moderate.
: Time: 3 to 4 hours including yeast rising time.
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