echrzanowski@watmath.waterloo.edu (Edward Chrzanowski) (12/15/87)
WIGILIA-9(B) USENET Cookbook WIGILIA-9(B)
STRUCLE Z MAKIEM
WIGILIA-9 - 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
1/2 oz active dry yeast (two standard envelopes)
1/2 cup warm water
4 1/2 cups
all-purpose flour
3/4 cups sugar
1/2 tsp salt
1/2 cup butter
2 eggs
2 egg yolks (save whites for the filling)
1/2 cup sour cream
1 tsp vanilla
POPPY SEED FILLING
2 Tbsp butter
10 oz poppy seeds, coarsely ground
2 Tbsp honey
2 tsp lemon juice
2 egg whites
1/2 cup sugar
1/4 cup candied orange peel, chopped fine
1/4 cup steamed raisins (steamed, or soaked in hot water,
until soft)
2 tsp grated lemon peel
ICING
1 cup powdered sugar
2 Tbsp lemon juice
PROCEDURE
(1) Make the dough: soften the yeast in warm water in
a bowl.
(2) Mix flour with sugar and salt. Cut in the butter
until mixture has a fine, even crumb.
(3) Beat eggs and extra yolks; mix with yeast, then
stir into the flour mixture. Add the sour cream
and the vanilla and mix well.
(4) Knead dough on floured surface for 5 minutes.
Divide in half and roll each half into a 12 inch
square. Cover.
(5) Make the filling: melt butter in a large pan. Add
poppy seed and stir-fry for 3 minutes.
(6) Add honey, lemon juice, and raisins to poppy
seeds. Cover and remove from heat. Let stand for
10 minutes.
(7) Beat egg whites with sugar until stiff moist peaks
form. Fold in orange and lemon peels and then
gently fold in poppy seed mixture.
(8) 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).
(9) Preheat oven to 350 deg. F. Bake about 45
minutes, then remove from oven and cool.
(10) 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 peo-
ple 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 ris-
ing 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