Russian Friday – Poppy Seed Roll

Once again, we took a short vacation, and this mom’s separation from her kitchen resulted in a serious baking outburst. So, my New Year’s resolutions have been successfully shipped to the carb heaven, where they will probably remain sugar-high-and-all for the next 10 months.

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On a brighter note, this blog has reached 100,000 hits; which, I think, is worth a celebration!  So, Russian Friday it is – carbohydrates galore! 

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POPPY SEED ROLL

INGREDIENTS:

POOLISH:

  • 1.5 cup milk, lukewarm
  • 2 tsp active dry east
  • 1 tbs sugar
  • 160 g unbleached all-purpose flour

DOUGH:

  • 2 eggs
  • 1cup sugar
  • 50 g butter, melted and cooled to the room temperature
  • 600 g unbleached all-purpose flour
  • 1 (9 g) bag  vanilla sugar
  • ½ tsp salt

FILLING:

EGG WASH:

  • 2 egg yolks
  • 2 tbs water

Yields: 2 rolls

DIRECTIONS:

Make poolish: whisk 2 cups of flour with milk and sugar with yeast, cover and let raise for about 1 – 1,5 hours.  The poolish is ready after it reaches its peak height and drops.

Mix the dough: whisk eggs, sugar, salt, and butter together till everything is dissolved.  Add the mixture to the poolish.  Slowly add sifted flour.  Mix to incorporate all the ingredients.  Place the dough on a floured surface and knead (adding flour, if needed) till the dough stops sticking to your hands – for about 10 minutes.

Place into an lightly oiled bowl, cover, and let rest for another hour.

Make the filling: mix sugar with poppy seeds , cover with milk and bring to boil.  Simmer for about 10-15 minutes. Blend in a food processor. Let cool down before spreading.

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Make the rolls: divide the dough in to 2 halves. Working with each half separately, roll the dough into a 14 x 21 inch ((35 x 52 cm) rectangle about 0.2 inch (4-5 mm) thick. Spread half of the filling over the dough, leaving 1/2 inch (1.5 cm) edge.  Roll the dough into a cylinder, place it the seam side down on a baking sheet, covered with parchment paper   Make a wheel out of it, carefully pressing the edges together. Cover with a towel and let rest for about 15 minutes.

Meanwhile preheat the oven to 375⁰F/190⁰C, position the rack in the middle.

Prepare the wash: whisk the yolks with water.

Score the rolls, cutting the outer edges through.  The cut should be about 2/3 rd-s of the width of the cylinder.  Repeat the cuts every inch (3 cm), and slightly twist the edges facing them up. Brush the top of the roll with the wash and place in the oven.  Bake for 20-25 minutes until golden-brown. Let cool on a wire rack before serving.

Repeat with the remaining dough.

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If you liked this recipe, you may enjoy

Minestrone with White Beans

While the food blogs are overtaken by sweets and flowers, and my own Valentine’s chocolate cake is sitting in the fridge awaiting the second coat of ganache; I decided to write about something less festive today. After all, most likely tomorrow is still going to be February; most likely – cold; and most likely you will be ready to jump back on a diet following the sweet Valentine. 

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/The recipe is adopted from Williams-Sonoma Italian Favorites/

 

 

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MINESTRONE WITH WHITE BEANS

INGREDIENTS:

  • ½ cup dried cannellini beans
  • 2 tbs olive oil
  • 1 yellow onion, chopped
  • 1 clove garlic, finely chopped
  • 5 cups vegetable stock
  • 1 lb (500 g) canned tomatoes with juice
  • 1 large carrot, chopped
  • 1 zucchini, chopped
  • 1 cabbage, shredded
  • 1 ½ tsp dried basil
  • 1 ½ dried oregano
  • 2 tsp sugar
  • 1 bay leaf
  • 2 medium potatoes, diced
  • 2 tbs balsamic vinegar
  • Salt and pepper to taste
  • 2 tbs chopped parsley for garnish
  • 2/3 cup grated Parmesan cheese for garnish

Yelds: 6-8 servings

DIRECTIONS:

Pick and rinse the beans.  Place in a bowl, cover with water and soak for about 4 hours.

Drain the beans and place in a saucepan with water to cover by about 1 inch (2.5 cm). Bring to boil, reduce the heat to low and simmer until the beans are tender for about 1 – 1 1/2 hours.

Warm the olive oil in a soup pot.  Add onion, garlic and saute for 2-3 minutes.  Add the stock, tomatoes, carrot, zucchini, cabbage, basil, oregano, sugar, and bay leaf.  Cover and cook for about 20 minutes.  Add the potatoes and cook for another 10 minutes. Drain the beans and add them to the pot with the balsamic vinegar. Season with salt and pepper.

Serve hot, garnishing with parsley and shredded Parmesan cheese.

Minestrone_Soup_WM-6The lazy version of this recipe is perfect for your crock pot collection.  Saute (or not) the onion and garlic, and dump all the ingredients but parsley and cheese in a crock pot, add 1.5 cups of water and cook on low for 8 hours.

Happy Valentine’s Day!

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