Polish Poppy Seed Rolls
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Date: 2020-10-13
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Comments and reviews: 9
Fr ulein
Poppy seeds are delicious. They are much more smooth and rich when ground. Simmer them slowly and give them lots of time to rest to absorb the milk. I always grind a batch in small portions in a spice blender. Here in Germany you can buy precooked ground poppy seeds in the super market. But it tastes awful loaded with way too much sugar and artificial flavouring. Better to make your own mixture. I often add a shot of dark Rum and prune jam as sweetener. Chopped almonds or walnuts are a good addition too, rum soaked currants. Good in a Babka, in cornets, two layered cheesecake, traybake with Streusel mixed in pound cake or a hazelnut poppy seed cake. You can mix the ground and cooked seeds in runny vanilla custard and spread the sauce over steamed yeast dough dumplings. I never heart of any one who had problems with the police after consuming a piece of poppy seed cake. But you may be at risk to end up quite heavy eating too many poppy seed pastries: Low in Opium but high on fat.
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Poppy seeds are delicious. They are much more smooth and rich when ground. Simmer them slowly and give them lots of time to rest to absorb the milk. I always grind a batch in small portions in a spice blender. Here in Germany you can buy precooked ground poppy seeds in the super market. But it tastes awful loaded with way too much sugar and artificial flavouring. Better to make your own mixture. I often add a shot of dark Rum and prune jam as sweetener. Chopped almonds or walnuts are a good addition too, rum soaked currants. Good in a Babka, in cornets, two layered cheesecake, traybake with Streusel mixed in pound cake or a hazelnut poppy seed cake. You can mix the ground and cooked seeds in runny vanilla custard and spread the sauce over steamed yeast dough dumplings. I never heart of any one who had problems with the police after consuming a piece of poppy seed cake. But you may be at risk to end up quite heavy eating too many poppy seed pastries: Low in Opium but high on fat.
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DreamIggy
As someone who makes a version of this for Christmas every year I can say that making them into these little swirls is ingenious. It's quite difficult to get it right when you make an entire roll not to have it split open in the oven. On another note I personally put raisins and lemon zest into the poppy seed paste as well. I also believe the groud poppy seeds help with retaining mositure in the filling as the oil from the seeds is released. If you do that you won't need to add extra butter to them when you cook them: )
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As someone who makes a version of this for Christmas every year I can say that making them into these little swirls is ingenious. It's quite difficult to get it right when you make an entire roll not to have it split open in the oven. On another note I personally put raisins and lemon zest into the poppy seed paste as well. I also believe the groud poppy seeds help with retaining mositure in the filling as the oil from the seeds is released. If you do that you won't need to add extra butter to them when you cook them: )
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Thank You, Thank You, Thank You. My Grandmother used to make the roll in old 1950's metal ice cube trays. She'd roll out the dough, sprinkle MASSIVE seeds on top, fold it over, plop cut log it in the tray, let it rise and bake it. A growing up tradition that I used to hate as a kid but dearly miss today. I'd forgotten all about them. I have her trays. now I have the filling she'd put in them.
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Thank You, Thank You, Thank You. My Grandmother used to make the roll in old 1950's metal ice cube trays. She'd roll out the dough, sprinkle MASSIVE seeds on top, fold it over, plop cut log it in the tray, let it rise and bake it. A growing up tradition that I used to hate as a kid but dearly miss today. I'd forgotten all about them. I have her trays. now I have the filling she'd put in them.
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andy
i did something like that but with currants, but parked the rolls in a giant muffin tin. incidentally, if you subbed out a spreadable ground walnut, egg white, sugar, lemon zest, boozy raisin mixture, left the roll in log form, baking it in a pan (narrow loaf, bundt, coiled in a cake pan, etc) you would have potica.
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i did something like that but with currants, but parked the rolls in a giant muffin tin. incidentally, if you subbed out a spreadable ground walnut, egg white, sugar, lemon zest, boozy raisin mixture, left the roll in log form, baking it in a pan (narrow loaf, bundt, coiled in a cake pan, etc) you would have potica.
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Dustin
It's interesting that you call these Polish because my German grandmother (born in Prussia) makes these, so I've always associated this sort of thing with German cooking. It's always fun to see what kinds of food different cultures have in common, especially in places as diverse as Central/Eastern Europe!
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It's interesting that you call these Polish because my German grandmother (born in Prussia) makes these, so I've always associated this sort of thing with German cooking. It's always fun to see what kinds of food different cultures have in common, especially in places as diverse as Central/Eastern Europe!
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Mark
My Slovak grandmother made this as a loaf. Also a version with chopped walnuts instead of poppy seeds. She also made individual ones as rolled crescents sprinkled with powdered sugar, which kept the fillings nicely tucked inside, instead of on the top where they could get singed in the oven. Just saying.
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My Slovak grandmother made this as a loaf. Also a version with chopped walnuts instead of poppy seeds. She also made individual ones as rolled crescents sprinkled with powdered sugar, which kept the fillings nicely tucked inside, instead of on the top where they could get singed in the oven. Just saying.
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audiochicky
You just blew my mind, Chef John! This in loaf form is a staple at my family holiday gatherings, but we always called it poppy strudel. Even though this is a polish recipe, and we are mostly German, and strudel is an Austrian thing. I've never seen it outside my dad's side of the family!
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You just blew my mind, Chef John! This in loaf form is a staple at my family holiday gatherings, but we always called it poppy strudel. Even though this is a polish recipe, and we are mostly German, and strudel is an Austrian thing. I've never seen it outside my dad's side of the family!
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christina
A pair of docs indeed! But don't docs always come in pairs? Sadly I'm so allergic to all things poppy related, I can only dream of these delicious treats. The seeds taste the best when you grow them yourself, imho. Good on fresh noodles too. I'll make these with cinnamon instead.
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A pair of docs indeed! But don't docs always come in pairs? Sadly I'm so allergic to all things poppy related, I can only dream of these delicious treats. The seeds taste the best when you grow them yourself, imho. Good on fresh noodles too. I'll make these with cinnamon instead.
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Johnny
The European Union is a failing project. What was initially designed to be a trading bloc has slowly mutated into a political union. The UK will not be the last country to leave, I assure you of that.
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The European Union is a failing project. What was initially designed to be a trading bloc has slowly mutated into a political union. The UK will not be the last country to leave, I assure you of that.
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