|
| |
Poppy Seed Roulade
(Makos Kalacs)
|
|
|
| What You Need: |
|
|
1 package active dry yeast
Pinch of sugar
¼ cup lukewarm water
¼ cup milk, at room temperature
1 teaspoon vanilla extract
¼ teaspoon grated lemon peel
¼ cup sugar
½ teaspoon salt
3 egg yolks
2 cups all-purpose flour
4 tablespoons unsalted butter, softened
1 egg, lightly beaten with 1 tablespoon milk
POPPY SEED FILLING
8 tablespoons (1 quarter-pound stick) unsalted butter, softened
¼ cup honey
1 tablespoon heavy cream
¼ pound ground poppy seeds
¼ cup coarsely crushed walnuts
¼ cup chopped raisins
½ teaspoon grated orange peel
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Sprinkle the yeast and the pinch of sugar into the lukewarm water. Be absolutely sure that the water is lukewarm (110°F to 115°F) - neither too hot nor too cool to the touch. (If the water is too hot it will kill the yeast; if it is too cold, it will not activate the yeast.)
|
2. Let the mixture stand for 2 to 3 minutes, then stir it to dissolve the yeast completely. Set in a warm, draft-free place-such as an unlighted oven-for 2 or 3 minutes, or until the yeast has begun to bubble and has almost doubled in volume.
|
3. In a mixing bowl, combine the yeast solution, the milk, vanilla extract, lemon peel, sugar and salt, then stir in the egg yolks, 1 at a time. Beat in the flour ½ cup at a time, then beat the soft butter into the dough a tablespoon at a time.
|
4. Remove the dough to a floured surface and knead it by pulling the dough into an oblong shape, folding it end to end, then pressing it down and pushing it forward several times with the heels of your hands.
|
5. Turn the dough slightly toward you and repeat the process, pulling, folding, pressing and pushing. Continue to knead, sprinkling more flour on the dough and the working surface if either becomes sticky.
|
6. The dough should be smooth and elastic in about 10 minutes. Put it into a large, lightly buttered bowl, dust the top of the dough lightly with flour and cover the bowl loosely with a kitchen towel.
|
7. Let the dough rise in a warm, draft-free area (the unlighted oven would be ideal) for 35 to 45 minutes; it should then have doubled in size.
|
|
POPPY SEED FILLING:
|
1. Cream the butter and honey by beating them together with a wooden spoon in a mixing bowl or by using an electric mixer.
|
2. Add the cream a teaspoon at a time. Stir in the ground poppy seeds, nuts, raisins and orange peel.
|
|
|
To Make: 1 thirteen-inch roulade
|
|
|
| |
|
|
|
|
|
|
