Cakes - Polish Poppy Seed Cake recipes
Traditional poppy seed cake in a bundt tin, made the old fashioned way, by soaking poppy seeds in milk. The Polish poppy seed roll or Makowiec is a traditional Easter or Christmas treat in Polish homes.
Polish Poppy Seed Roll
Provided by: Adina
Total time: 225 minutes
Cook time: 45 minutes
Prep time: 60 minutes
Yields: 1 serving
Number of ingredients: 22
- Yeast dough (Note:)
- 25 g fresh yeast OR 7 g active dry yeast (0.9 oz fresh yeast OR 0.24 oz active dry yeast)
- 250 ml lukewarm milk (8.5 fl.oz/ 1 cup + 1 tablespoon )
- 30 g granulated sugar (1 oz/ 2 ¼ tablespoon )
- 400 g all-purpose flour (14 oz/ 3 1/3 cups )
- ¼ teaspoon fine sea salt
- 1 egg yolk (Note 1)
- 50 g unsalted butter (1.8 oz/ scant ¼ cup )
- 1 teaspoon vanilla extract
- 220 g poppy seeds (ground, 7.8 oz/ 1 ½ cups (Note 3))
- 2 tablespoons raisins
- 2 tablespoons blueberries (Note 4)
- 2 tablespoons chopped walnuts
- 2 egg whites
- 80 g sugar (2.8 oz/ 1/3 cup + 1 tablespoon )
- 100 ml milk (3.4 fl.oz/ 1/3 cup + 2 tablespoons )
- 1 egg yolk
- 1 tablespoon milk
- 75 g icing sugar (2.6 oz/ ¾ cup )
- 2 to 3 tablespoons lemon juice/ milk/ water (as needed)
- Serving Size: 1 slice
- Calories: 265 kcal
- Carbohydrate: 37 g
- Protein: 7 g
- Fat: 10 g
- Saturated Fat: 3 g
- Cholesterol: 32 mg
- Sodium: 59 mg
- Fiber: 4 g
- Sugar: 13 g
- Unsaturated Fat: 7 g
- Proof yeast: If using fresh yeast, crumble it in a small bowl. If using active dry yeast, place it in the bowl. Add 2 teaspoons of the already measured sugar, 2 tablespoons of the measured flour, and a little lukewarm milk from the measured milk. Just enough milk to form a thick paste. Mix well and leave to stand for about 5-10 minutes, covered, in a warm place. It should double its volume.
- Melt butter: In the meantime, melt the butter and let it cool slightly.
- Combine: Place the flour into a large bowl or in the bowl of a stand mixer attached with dough hooks. Add salt and the remaining sugar. Mix well. Add the melted butter, egg yolk, vanilla extract, and yeast mixture. Mix well with a spoon.
- Knead: with a mixer with dough hooks or stand mixer for about 5 minutes or until elastic and smooth.
- Let rise: Place the dough in a clean bowl, cover with a kitchen cloth, and let rise in a warm place for 1 to 2 hours or until doubled in size. (Note 5)
- Make the filling while the dough rises.
- Beat egg whites
- Beat the egg whites until stiff.
- Mix: In another bowl, mix together the ground poppy seeds, raisins, blueberries, walnuts, and sugar.
- Combine: Heat the milk until boiling. Pour it over the poppy seed mixture and mix well. Set aside to cool.
- Form the roll:
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Melt the butter and let it cool slightly.
- Roll the dough on a lightly floured surface, about 1 cm/ 0.4 inch thick and about 40x30 cm/ 15x12 inches large.
- Brush with the butter.
- Spread the filling on top.
- Roll up and close the ends well so that the filling doesn't spill during baking. Then, place it on a baking tray lined with parchment paper, seam side down.
- Egg wash: Mix the egg yolk and the milk and brush the roll with the mixture.
- Bake in the preheated oven for about 45 minutes or until golden and baked through. Let cool on a wire rack.
- Mix the icing sugar with enough lemon juice (or milk or water) to form a thick, pourable glaze. Drizzle over the cooled roll. Sprinkle with a few poppy seeds if you have any left.
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poppyseed #cake #polishdessert #polishcooking Please watch, Link to recipe:https://www
The 12 Dishes of Polish Christmas: Poppy Seed Rolled Cake
Polish Poppy Seed Cake
Provided by: Magdalena Wszelaki
Total time: 70 minutes
Cook time: 40 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 17
- 1½ cups poppy seeds
- 2 cups boiling water
- 2 ripe bananas, chopped
- ⅓ cup arrowroot flour
- ¼ cup melted coconut oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon orange extract
- ¼ teaspoon sea salt
- ½ cup sweetened cranberries, chopped
- ¾ cup sweet sour cherries; fresh, frozen (if frozen, thaw and drain to measure ¾ cup), dried (if dried, rehydrate in hot water for 15 minutes), roughly chopped
- ½ cup chopped 70% (or higher) dark chocolate
- 3 tablespoons almond meal or flour (or, freshly grind a handful of almonds), or tigernut flour
- 1 tablespoon brown, cane or coconut sugar
- ½ teaspoon ground Ceylon cinnamon
- 2 tablespoons almond slivers, roasted
- Place the poppy seeds in a heavy-bottomed medium pan, add the boiling water, cover and simmer for 30 minutes on medium high heat. If any water remains, continue simmering until all water evaporates.
- Preheat the oven to 350F.
- Transfer the poppy seeds to a high speed blender and whizz on high for about 3 minutes, or until the poppy seeds become a well blended mixture. Stop the blender and use a spatula to scrapes the sides and restart.
- To the blender, add the bananas, arrowroot flour, coconut oil, lemon juice, all the extracts and salt. Whizz for another minute, or until well combined.
- Transfer the mixture to a large bowl and fold in the cranberries, cherries, chocolate and almond meal. Taste and if the mixture needs more sweetness, mix in a tablespoon of maple syrup or honey at that time. If the bananes were ripe, the cake should be sweet enough.
- Grease the springform and pour the mixture and distribute it evenly with a spatula.
- Bake for 40 minutes or until a toothpick comes out dry.
- Loosen sides from springform with a knife and remove the rim. Cool on a wire rack for at least 4 hours. The cake will be soft but will harden as it cools.
- Grind sugar and cinnamon in a coffee grinder. Use a fine sieve to dust the cake with the sugar cinnamon mixture. Sprinkle with almond slivers.
Poppy seed cake
Provided by: Cuisine fiend
Total time: 105 minutes
Yields: 12 servings
Number of ingredients: 10
- 125g (1 cup) poppy seeds
- 240ml (1 cup) whole milk
- 225g (1 cup) unsalted butter, softened
- 400g (2 cup) caster sugar
- 3 large eggs, separated
- 2 tsp vanilla extract
- 250g (2 cup) plain flour
- 1/2 tsp fine salt
- 21/2 tsp baking powder
- icing sugar, for dusting
- Place the poppy seeds in a small pan with the milk and bring to the boil. Take off the heat and leave to cool, for about 20 minutes.
- Preheat the oven to 180C/350F/gas 4. Butter and flour a Bundt tin or a large (2 pound) loaf tin.
- Beat the butter with sugar until creamy. Add the egg yolks, one at a time, and the vanilla extract, still beating.
- Pour in the cooled poppy seed mixture and beat until smooth.
- Mix the flour with the baking powder and salt and add to the batter gradually, until well combined.
- With the clean mixer paddles or a balloon whisk attachment beat the egg whites until stiff peaks. Spoon into the batter and gently fold in, trying not to deflate the egg whites.
- Spoon the mixture into the prepared tin and bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean.
- Cool in the tin for 15-20 minutes, then unmould and cool completely before dusting generously with icing sugar.
Polish Apple Poppy Seed Cake Recipe (Makowiec Japoński)
Provided by: Karolina Klesta
Total time: 100 minutes
Cook time: 60 minutes
Prep time: 40 minutes
Yields: 24 servings
Number of ingredients: 12
- 3 cups of poppy seed
- 3 cups of milk or water
- 2 cups of sugar
- 21 oz (600g) of apples
- 8 tbsps of semolina
- 2 sticks (220g) of butter
- 8 eggs
- 1 tbsp of baking powder
- 1-2 cups of diced dried nuts and fruits
- 1 package of vanilla wafers (optionally)
- crushed nuts and shredded coconuts to decorate
- chocolate frosting
- Calories: 401 calories
- Carbohydrate: 54 grams carbohydrates
- Cholesterol: 67 milligrams cholesterol
- Fat: 19 grams fat
- Fiber: 9 grams fiber
- Protein: 10 grams protein
- Saturated Fat: 4 grams saturated fat
- Serving Size: 1 serving
- Sodium: 161 milligrams sodium
- Sugar: 39 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 13 grams unsaturated fat
- Rinse and drain the poppy seeds.
- Cover the poppy seeds with milk or water and cook for 30 minutes.
- Drain the poppy seeds; then grind them once or twice.
- Preheat the oven to 356°F (180°C).
- Oil the 9x13" cake pan or line it with parchment paper.
- Peel and grate apples.
- Separate egg whites from egg yolks.
- Beat butter with sugar and egg yolks until they change color to whitish.
- Add poppy seed, semolina, baking powder, grated apples, dried nuts and fruits (optionally), and mix.
- Using a spoon, carefully add beaten egg whites to the dough. Stir in one direction, very slowly.
- Place half of the dough in the cake pan.
- Cover with vanilla wafers.
- Place the remaining dough on top. If you are not adding vanilla wafers, simply pour the entire dough onto the cake pan.
- Bake for 1 hour.
- Pour chocolate frosting on top (you may make it at home, using this recipe) and decorate with shredded coconut and crushed nuts.