This version of the recipe is well enough known and liked in Slovenia to have been declared one of the fifty national "birthday cakes" for the European Union's 50th birthday celebrations in 2007. To make filling, place milk, butter, sugar and poppy seeds in a saucepan over medium heat. An egg wash and a bit of turbinado sugar is my preferred topping. Spread 1/2 cup of the poppy seed filling onto the upper half leaving a 4-inch border on the bottom. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Store the slices in a freezer bag and take them out as you need. Food that is from cultures and cuisines across the world has always been a staple of the blog. Our site uses the xPalladium theme from, Since 1995, EuropeanCuisines.com has been the home of an informal collection of European recipes of many kinds, with an emphasis on Irish recipes (since that's where the site runners live). Those versions of Prekmurska gibanica also included dried grapes as one of the main constituents of the filling. For the strudel dough: Mix the ingredients in a bowl, knead thoroughly (ten minutes at least) and let stand to relax for one hour. Mix yeast and egg mixtures into the flour mixture on low speed until mixture forms a sticky dough. I always end up making extra for my family members to take home. Step 1, Add 1/2 teaspoon sugar to dry yeast in small bowl. This Poppy Seed Roll recipe is a traditional treat that is just as wonderful to eat as it is to look at. Separately for each filling, mix the ingredients well. Step 2, Add 4 tablespoons warm milk; mix well. Prekmurska gibanica is an interesting combination of cake and pastry, and hails originally from the Prekmurje region of Slovenia. It's so popular that it appears on one of the country's stamps! Stand in a warm, draught-free place for 10 minutes or until the mixture bubbles. Simple glaze made from icing sugar and milk or lemon juice, drizzled over once the rolls has cooled. That is just my preference! Facebook Spread over filling, leaving a 2 cm border. This will help ensure the bread doesn’t dry out and will keep that perfect soft texture. https://www.valyastasteofhome.com/easy-poppy-seed-roll-recipe Let the roll cool down completely to room temperature before freezing it. It’ll last 3-4 days at room temperature. Bake potica for 1 hour or until golden and a skewer inserted in the centre comes out clean. Warm your oven to the lowest heat setting, then turn it off. Grease well (butter is best) a square or oblong ovenproof baking dish or pan. Subscribe and get a FREE dinner recipes ebook! Test your yeast! https://www.sbs.com.au/food/recipes/poppy-seed-sweet-bread-potica Stir in 250 ml lukewarm milk, 55 g caster sugar, and oil, and set aside. Your hosts: EuroCuisineLady (American/Irish, New York born but resident in Ireland for thirty years) and EuroCuisineGuy (Belfast-born but now in his third decade of living happily south of the border). SBS acknowledges the traditional owners of country throughout Australia. For best results, make sure the kitchen space and all the ingredients are warm when preparing the dough. Cut the unfilled bottom into 1" strips. This sweet poppy seed bread is considered a staple in Slovenian bakeries and there are countless variations across Central Europe. | All herbs are fresh (unless specified) and cups are lightly packed. In this post I have nice and detailed instructions and some of my favorite tips and tricks to give you the best possible poppy seed roll. Roll, starting from the poppyseed filling down. This creates the perfect warm environment for your dough to rise. Exclusive TV sneak peeks, recipes and competitions, unsalted butter, chopped, at room temperature, (½ cup) stale or panko breadcrumbs (see Note). Roll it up … and when 1/2-2/3 done, fold in the sides. Bake for about 1 hour in a medium oven (350F / 175C). Fill medium saucepan with 1 cup poppy seeds and add enough water for impurities to float to the … If you like, spread this last layer with 1 cup sour cream (thinned a little with milk, if necessary, to make it easier to spread). (You can also substitute store-bought filo pastry or strudel dough.). We also specialize in harder-to-find recipes from regional cuisines, and have some advice on where to find ingredients and equipment needed to produce the best results in your own European cooking. Honey would have been the only sweetening in those versions, and a more solid bottom layer (more solid than strudel dough, anyway) might have made sense. If it foams up, it’s good to pour into the mixer. Cool, then stir in jam, egg yolks, vanilla, breadcrumbs and lemon zest. Your yeast is dead and you need a new jar. Preheat oven to 160°C. Step 5, Add butter and mix with hand blender until mixture is crumbled like pie pastry. Whisk egg whites to soft peaks, then fold through poppy seed mixture in 3 batches. You want to make sure this gorgeous roll doesn’t dry out! Store your yeast in the freezer to help it last longer. No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Cover with another sheet of dough: brush with melted butter. It’ll last. Alternatively, if you want just a few slices at a time, you can pre-slice the loaf in this circumstance. Instagram. It's important to buy your poppy seeds from a vendor you know has high turnover because they're prone to rancidity and if not kept in cool conditions will become bitter. Spread half the poppy seed filling evenly over it. While this beautiful roll looks like a feat of a professional baker, it is so simple to make at home on your own. We want a solid gluten formation to give you that fluffy and chewy result. It will keep wrapped in paper towel, in an airtight container, for up to 4 days. Pinterest Turn out onto a floured work surface and shape into a log. Haven’t used it in a while? Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Stand in a warm, draught-free place for 50 minutes or until dough doubles in size. Spread w/ Poppy Seed Paste … leave 1-1.5″ clean on each side … about 1-2″ clean on the inside fold of the roll (where you start rolling) & maybe 2-2.5″ clean on the tail-end of the dough. You’ll be a pro in no time. To die for! This is a classic treat you’ll always see on the table at my house for holidays like Easter! Place dough in a greased bowl and set aside in a warm, draught-free place for 1 hour or until it doubles in size. https://www.thespruceeats.com/eastern-european-poppy-seed-recipes-1136699 All site contents copyright EuropeanCuisines.com © 1995-2019. Wrap the roll well with plastic wrap or store it in a sealable container if you have one large enough. Cover with a tea towel. Wrap it well with plastic first, then a layer of foil, and finally in a large freezer bag. Cook, stirring, for 10 minutes or until milk is almost absorbed. It restates a favorite theme in central European baking -- the layered sweet strudel, often with poppy seeds involved (as in this variation) and stuffed with sweet jams, fruit or fruit compotes, nuts, and/or dairy products (in this case cottage cheese). Step 4, Combine flour, sugar and salt. Roll up lengthwise like a Swiss roll. In a recent development: due to their popularity, our Irish dessert recipes have moved to a new home at RealIrishDesserts.com. Wrap each slice well with both plastic wrap and foil. As seen in Feast magazine, Issue 10, pg80. The present version, however, uses cottage cheese, poppy seed, walnut and apples, and the dried grapes (in the form of raisins) turn up as part of the cottage cheese filling, having been first soaked in rum. Stop when you get to the strips and wrap each strip over the roll, stretching out the strip if … 400 g poppy seeds, ground with a mortar and pestle or very briefly whizzed in a food processor with the steel blade; 200 g sugar; cinnamon to taste; 1 cup hot milk; The apple filling: 500 g apples, grated; 200 g sugar; cinnamon to taste; 1 lemon rind, grated; 1 tablespoon lemon juice; … Let the roll cool down completely to room temperature before slicing and serving it. Whisk egg yolks until they start to thicken. Repeat this process with the remaining poppyseed filling, apple filling, cottage cheese filling and walnut filling, making sure to brush each layer of strudel dough with the melted butter as you proceed. Cut into squares and serve. It’s just that good. Mix the yeast with the warm milk and a tsp of sugar. https://www.allrecipes.com/recipe/220763/old-world-poppy-seed-roll Please read my disclosure policy. I’ll give you a few ideas for different and delicious ways you can top your roll: Wrap the roll well with plastic wrap or store it in a sealable container if you have one large enough. Let the dough rise: Cover the bowl with the dough with plastic wrap and let it rise in … Since 1995, EuropeanCuisines.com has been the home of an informal collection of European recipes of many kinds, with an emphasis on Irish recipes (since that's where the site runners live). Honey butter generously brushed over after baking. Brush lightly with melted butter. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All eggs are 55-60 g, unless specified. Cover this layer with another sheet of strudel dough and brush the dough with melted butter. This post may contain affiliate links. Nothing happening? This is probably because of the bottom layer, which is sometimes made of shortcrust pastry -- possibly a remnant from the earliest versions of the dish, which were devised before refined sugar was available. Set aside for 30 minutes to thicken slightly. Spread this layer with half the apple filling. Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top. Increase speed to medium–high and knead dough for 6 minutes or until it’s smooth and elastic. Place side by side so each log touches a long edge of a buttered 5 cm-deep, 21 cm x 31 cm slab pan. (Alternately, purchase large sheets of strudel dough or filo pastry to suit your baking dish.). My Newsletter I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Cut into 2 logs. Drink Maraska Å ljivovica, Croatia ($45, 700ml). Freezer burn, who? Mix in enough of the remaining 50g flour to form a soft dough. Combine 2 tbsp flour, yeast, remaining 60 ml milk and 1 tbsp sugar in a bowl until combined. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours. In a recent development: due to their popularity, our Irish dessert recipes have moved to a new home at, Germany: Our German Recipe Collection: Salad Recipes, Britain: Old-Fashioned Mincemeat for Mince Pies, Brotchan Foltchep redirect: this page has been moved, European Two Letter Country Code Abbreviations, Wales: Our little Welsh recipe collection, Luxembourg: Schmandkartoffeln mit Schinkerl (Sour Cream Potatoes with Smoked Ham), Scotland: Black Bun (Dark Holiday Fruitcake In Shortcrust Pastry), France: Galette des Rois / Three Kings' Cake, Slovenia: Prekmurska gibanica (Poppyseed, Walnut and Apple Strudel Pie), 2 tablespoons melted butter for brushing dough, 400 g poppy seeds, ground with a mortar and pestle or very briefly whizzed in a food processor with the steel blade, 3 dl (deciliters) sour cream: about 1 1/2 US cups.