Back to 60 servings 500 g flour 25 g yeast 5 egg yolks 200 ml milk 100 g butter ), (melted 100 g sugar ), (approx. ½ cup 12 g vanilla sugar salt 400 g ground poppy seeds 450 g water ), (hot 150 g sugar 100 g dried apricots 100 g raisin 100 g walnuts 100 g almond flakes 100 g honey 1 tsp cinnamon 50 ml amaretto 15 g almond sugar ), (or almond flavoring 50 g butter 3 tbsp breadcrumbs 5 egg whites ), (beaten 1 tbsp candied orange peel salt 1 cup powdered sugar 2 tbsp hot water 2 tbsp lemon juice 1 tbsp candied orange peel ), (optional 1 handful almond flakes ), (optional 1 handful chopped walnuts ), (optional
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Separate the egg whites from the yolks. First, prepare the leaven: crumble the yeast into a mixing bowl, add about half the sugar, and warm milk (approx. 30℃ (~86℉)), stirring until the yeast dissolves. Finally, add the sifted flour and cover with a cloth. Let rise for 5-10 minutes.2 Step 2: When there is foam visible from beneath the flour, add the remaining ingredients to the starter: the egg yolks, the remaining sugar, vanilla sugar, and salt. Mix for about 5 minutes. Then, while constantly mixing, slowly add the melted butter. Knead for another few minutes until the dough is smooth and elastic. Then cover and let rise for about 30 minutes.3 Step 3: While the dough is rising, prepare the poppy seed filling. Chop the nuts and dried fruit into larger or smaller pieces, depending on your preference. Bring 450 ml of water to a boil in a pot (or pour it from the kettle) and add the poppy seeds. Cook the poppy seeds over low heat, stirring frequently to prevent burning. Add the chopped dried fruit, sugar, honey, and flavorings. Cook for a few minutes. Finally, add the butter and breadcrumbs. Cook and stir until the butter is completely melted. Cook for a total of about 5-10 minutes. Set aside to cool.4 Step 4: While the mixture is cooling, whisk the egg whites with a pinch of salt. Add the beaten egg whites into the cooled mixture. It's best to add the egg whites in batches and mix them in with a spatula to prevent them from collapsing too much.5 Step 5: Place the risen dough on a floured surface. Divide the dough into three pieces. Return two pieces to the bowl and cover to prevent drying. Roll out one piece to form a rectangle about 5 mm thick. Spread ⅓ of the poppy seed filling over the dough and fold it (see how to do this in the video).6 Step 6: Place the roll on a parchment paper and roll it up tightly, leaving a small gap. Repeat with the remaining dough to form three rolls. Place them on a baking sheet and bake in an oven preheated to 170°C (350 °F) for approximately 35 minutes. Remove the baked poppy seed rolls from the oven. Let them cool slightly for 10 minutes, then unwrap them from the parchment paper to prevent from steaming. When the poppy seed rolls have cooled completely, you can glaze them and sprinkle them with dried fruit or nuts. You can also freeze the unglazed poppy seed rolls.getsaucepan.com/r/315dc8b9-f536-4f95-b753-d9671720cc61 · Original: https://saltedpasta.com/en/polish-makowiec/
