Tower and Town, March 2023 (view the full edition)Makivnyk (Poppy Seed Roulade)Ingredients:
How to prepare the poppy seed filling: The poppy seeds need to be washed beforehand. Put the clean poppy seeds and milk into a pot, bring to the boil and simmer on a low heat for at least an hour, stirring occasionally. When the seeds are ready, drain through a fine sieve and crush with a blender. Add butter, vanilla extract and sugar, mixing well. The filling is ready to use or can be stored in a freezer. Or there is another method to simplify the process of making the filling - you can find a ready-to-use poppy seeds filling in the Polish shop! The dough Mix 2/3 of the flour with the sugar, salt, vanilla extract and egg. The egg should be at room temperature. To this mixture add activated yeast and mix the dough. When the dough starts to hold together, turn the soft dough out onto a well-floured surface, add melted butter, the rest of the flour and knead it well. This dough should be slightly sticky. So after adding melted butter it is better to knead it more but if needed you can add a bit more flour. Lightly flour the bottom of a large bowl, place dough in the bowl and cover with plastic wrap; let it stand in a warm place until doubled in size. After the dough has doubled in size, take it from the bowl, slightly knead it, divide it in half, roll each half into a rectangular shape, cover with the filling, roll into a big roulade, and place them on the baking tray with the edges underneath. Let it rise for at least 2 hours. Preheat the oven to 180ºC. Mix 1 egg yolk with 15ml of milk and using a brush cover the top of the roulade. Then put it into the oven for 30 minutes. When it starts to become golden, remove from the oven, cover with the mixture of yolk and milk with 1 teasp of sugar added, and put into the oven until it becomes a nice brown colour. Adding sugar for the second covering makes the top very shiny. Maria Nelidovamatia |