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Breads and Rolls

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Breads and Rolls Empty Breads and Rolls

Post by Guest on Mon Feb 02, 2009 11:37 am

From: ~Pixie (Original Message)Sent: 7/7/2004 10:37 AM
Cardamom Christmas Bread


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Breads and Rolls Empty Re: Breads and Rolls

Post by Guest on Mon Feb 02, 2009 11:38 am

From: ~Pixie (Original Message)Sent: 7/7/2004 9:36 AM

Make a popular Polish Christmas recipe
in your own kitchen--poppy seed roll.


3/4 cup warm water (105 to 115 degrees)
1 package of active dry yeast
3 egg yolks
2 tablespoons of rum
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, softened
1/2 teaspoon salt
1/4 cup confectioner's sugar
2 1/2 cups all-purpose flour
1 egg, lightly beaten with 1 teaspoon water


Dissolve yeast in water. Let stand until bubbly, about 10 minutes. Combine egg yolks, rum, vanilla, butter, and salt in large bowl. Stir in yeast mixture. Add sugar and enough of the flour to make a dough firm enough to be rolled into a ball. Knead the dough on a lightly floured surface until the dough is smooth and elastic, about 10 minutes. Place in a buttered bowl. Cover and let stand until doubled in bulk, about 1 hour.

1 can (12 1/2 ounces) poppy-seed filling
2 teaspoons finely chopped candied orange peel
1/4 cup light seedless raisins

Combine all ingredients.

When dough is ready, punch it down. Roll out on a lightly floured board into a rectangle about 15 inches long and 10 inches wide. Spread filling over surface of dough to within 1/2 inch of edges. Starting at wide end, roll the dough jelly-roll fashion into a tight cylinder, making sure to seal all edges. Transfer the roll to a buttered baking sheet. Cover and let rise till almost doubled, 30 to 45 minutes.

Brush top and sides of roll with beaten egg. Bake in a preheated oven at 325 degrees until golden-brown, 35 to 40 minutes. Transfer to a wire cake rack and cool to room temperature before slicing. Makes one coffeecake.


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