This recipe came to me from the grandmother of a Slovak friend. This is my
favorite recipe, although I've tried others, as there are many
styles/variations. I bake two of these at Christmas and two at Easter.

Slovak Poppyseed Rolls

Dough
-----
4 c. all-purpose flour
1/3 cup granulated sugar
1 tsp. salt
1/4 lb. unsalted butter
1/4 lb. lard or shortening
4 whole eggs
1 cup evaporated milk, divided
2 cakes yeast
1 tsp. vanilla extract

Sift flour, sugar, and salt together. Cut butter and shortening into flour
mixture until mixture is the texture of coarse sand. Set aside.

Heat 1/2 cup milk to lukewarm and dissolve yeast in the milk.

Lightly beat eggs and remaining 1/2 cup milk until well blended. Combine
with milk/yeast mixture. Add vanilla extract.

Combine liquid mixture with dry mixture and stir well to combine. Turn out
on lightly floured board and knead gently for 10-15 minutes until dough is
no longer sticky. Place dough in zip-loc bag and place in refrigerator
overnight.

Poppyseed Filling
-----------------
1 lb. ground poppyseed
1 1/2 c. sugar
1/4 c. honey
1 c. sultanas or golden raisins
1 tsp. finely grated lemon zest
3/4 to 1-1/2 cups whole milk

Mix all ingredients, except milk, in medium saucepan. Add 3/4 cup milk and
stir to combine well. Cook over moderately low heat 15-20 minutes, or
until mixture thickens. Filling thickens more as it cools, and cooled
filling should be about the consistency of peanut butter. Add additional
milk as necessary, as your cooking, to reach this consistency. If the
filling has become too stiff when cold, add small amounts of boiling water
to adjust. Do not refrigerate. If made the day before, store tightly
covered on the counter.

Assemble Roll
-------------
Remove dough from refrigerator and allow to warm to room temperature. If
dough rises, punch it down.

Roll dough 15-16 inches wide 16-20 inches front to back (I've never
measured it, but width is shorter than front to back length. It should be
rolled about 3/16 inch thick, or slighly less than 1/4 inch thick.

Spread filling over surface leaving a 1 inch border on all sides. Roll up
"jelly roll" fashion, but do not strech dough as you roll or it will burst
open when baked. Pinch the seam to seal. Turn ends under and pinch to
seal. Place seam side down on baking sheet. Poke a few random holes all
the way through the roll.

Bake in a preheated 350°F oven for 35-45 minutes, or until roll is nicely
browned all over, including bottom.

Remove from oven and cool pan on rack for 10 minutes. Using two spatulas,
remove roll and place directly on rack. Cool to room temperature. When
completely cool, wrap securely in plastic wrap, then in foil. Store at
room temperature for a day or two before slicing and serving.

Notes
-----
I "double pan" the baking sheet to prevent overbrowning the bottom of the
roll.

Some bakers like to glaze the roll, although I do not. If you prefer a
glaze, mix 2-3 teaspoons milk with a slightly beaten egg white. Brush over
roll before baking.

Some bakers like to make much smaller rolls. You may divide the dough and
filling in halves or thirds, but the dough should always be rolled thin.
Adjust baking time accordingly.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Wayne Boatwright" > wrote in message
...
> This recipe came to me from the grandmother of a Slovak friend. This is
> my
> favorite recipe, although I've tried others, as there are many
> styles/variations. I bake two of these at Christmas and two at Easter.
>
> Slovak Poppyseed Rolls
>
Thanks so much, Wayne! Much appreciated.

MoM

----- Original Message -----
From: "Wayne Boatwright" >
Newsgroups: rec.food.cooking
Sent: Wednesday, July 27, 2005 9:39 PM
Subject: Ping: MOM PEAGRAM Poppyseed Roll


> This recipe came to me from the grandmother of a Slovak friend. This is
> my
> favorite recipe, although I've tried others, as there are many
> styles/variations. I bake two of these at Christmas and two at Easter.
>
> Slovak Poppyseed Rolls

Hi Wayne; I don't know if you noticed the Mohn Kuchen i posted, but the
filling in that:

~~ -FILLING- ~~
1 md Egg
1/3 c Wheatlets ; Cream of Wheat
Cereal)
2 1/2 Cup Water
1 c Poppyseeds ; ground
1 c Sugar
1 t Vanilla
1 tb Butter

Has cereal in it. It makes a slightly softer filling but, it is still as
tasty as straight poppy seeds. I may try this filling in your recipe. And,
skip the raisins since we don't like them in this type of bread.

What do you think?

MoM

On Thu 28 Jul 2005 06:10:47a, MOMPEAGRAM wrote in rec.food.cooking:

>
> ----- Original Message -----
> From: "Wayne Boatwright" >
> Newsgroups: rec.food.cooking
> Sent: Wednesday, July 27, 2005 9:39 PM
> Subject: Ping: MOM PEAGRAM Poppyseed Roll
>
>
>> This recipe came to me from the grandmother of a Slovak friend. This
>> is my favorite recipe, although I've tried others, as there are many
>> styles/variations. I bake two of these at Christmas and two at Easter.
>>
>> Slovak Poppyseed Rolls
>
> Hi Wayne; I don't know if you noticed the Mohn Kuchen i posted, but the
> filling in that:
>
> ~~ -FILLING- ~~
> 1 md Egg
> 1/3 c Wheatlets ; Cream of Wheat
> Cereal)
> 2 1/2 Cup Water
> 1 c Poppyseeds ; ground
> 1 c Sugar
> 1 t Vanilla
> 1 tb Butter
>
> Has cereal in it. It makes a slightly softer filling but, it is still
> as tasty as straight poppy seeds. I may try this filling in your
> recipe. And, skip the raisins since we don't like them in this type of
> bread.
>
> What do you think?

Helen, I think your variation would be just as good. There are so many
ways to make a poppyseed filling. I sometimes leave out the raisins, too,
especially if I expect to give some away to friends who I know don't like
raisins.

One of the main characteristics of this roll is the high proportion of
filling to dough. Note that the roll is not allowed to raise before
baking, which results in the filling layer being thicker than the dough
layer. When the reverse is true, I find the roll much to "bready".

I'll have to look up your recipe for Mohn Kuchen. I don't recall seeing it
when you posted it.

Thank you!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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