How to make Poppy Seed Filling | Маковая начинка
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Poppyseed cake and pastry filling is a staple in Russian and Ukrainian kitchens. Russians like baking with poppy seeds. Cookies, pastries, cakes, yeast breads, we make it all. You can buy poppy seed filling in the store, but many times it tastes stale and hard. It is not difficult or time consuming to master and you can pre-make it even a week in advance. Enjoy this super easy poppy seed filling recipe!
Walnut Roll - Hungarian Style - Diós Beigli by Magdi
If you never baked or cooked, my videos are for you! My cooking requires with few simple ingredients and almost no effort. Budget friendly and taste good!
Strat with this step first.
Walnut filling:
1 ½ - 2 cups graded walnuts
6-7 tablespoons powdered sugar
1 vanilla sugar or vanilla ext.
1 small gala apple graded
The dough: (for 2 rolls)
¾ cup warm milk
2 tablespoons dry yeast
4 cup flour
2 stick margarine melted
½ cup sugar
Pinch salt
1 teaspoon vanilla
1 lemon, zested
2 egg yolks
Add the dry yeast to the warm milk stir it well. Let set for 5 minutes. In a big bowl add flour, margarine, sugar, pinch salt, vanilla, lemon zest and the whole egg and the egg yolks. Then add the yeast mixture and melted butter. Beat until you get a soft dough.
The filling measurement is for one roll, if you want to make two poppyseed rolls than doublet the filling measurement. Usually I make one poppyseed roll and one walnut one.
Cover with a cloth and put in a warm place to rise.
Bake it on 350F 25-30 minutes.
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Poppy Seed Strudel and Walnut Strudel - Hungarian Beigli
Poppy Seed Strudel and Walnut Strudel - Hungarian Beigli
Ingredients for the dough:
4 cups of all purpose flour
1 cup of warm milk
½ cup granulated sugar, plus 1 tablespoon for the yeast mixture
2 teaspoons of yeast
½ cup room temperature butter
1 teaspoon of salt
2 large eggs
Ingredients for the fillings:
2 cups of ground poppy seeds
1 cup of sugar
1/4 to 1/3 cup of water
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2 cups of ground walnuts
1 cup of sugar
1/4 to 1/3 cup of water
This is a traditional Hungarian pastry, usually made around the holidays.
Start with 1 cup of warm milk; add to it 1 tablespoon of granulated sugar and 2 teaspoon of yeast. Mix well. Let the yeast rise for about 5 minutes.
I am using a bread machine but you can follow the same instructions using your hands to mix the dough, but you will need to knead the dough for about 15 minutes.
Use 4 cups of all purpose flour, add the yeast mixture, 1/2 cup granulated sugar, 1/2 cup room temperature butter, 1 teaspoon salt and 2 whole eggs. Mix the dough/start Bread machine on Dough setting and allow it to rise for at least 1 hour.
In the meantime, make the fillings: Place 2 cups of ground poppy seeds into a pot or saucepan and turn on the element to medium heat. The poppy seeds must be ground. You can grind poppy seeds with a fine food processor or even with a coffee grinder. Add 1/4 cup to 1/3 cup water, one cup of sugar and continue to mix the poppy seeds well until all the sugar has dissolved. Then set the mixture aside.
Next, prepare the walnut filling. Use 2 cups of ground walnuts, add 1/4 - 1/3 cup of water, one cup of sugar and mix well until all the sugar has dissolved. Use medium to low heat. Then set the mixture aside.
Once the dough has risen, place it on floured wax paper, divide the dough into 3 equal pieces. Take the first piece of dough and roll it out with a floured rolling pin to about 1/4 inch thickness. If you are finding it hard to stretch the dough, let it rest a few minutes. Keep using the rolling pin on the dough until it has been shaped into approximate 15 inch by 10 inch piece.
Just prior to using the fillings, you will need to slightly reheat them so that they are easier to spread. Using 1/2 half of the poppy seed filling, spread it evenly on the stretched dough. Roll it up, and seal the ends and edge by using a few drops of water. Place the rolled up dough into the pre-buttered baking dish.
Follow the same procedure for the walnut roll, but this time use all of the walnut filling. And finally repeat the steps for the 3rd roll by using the 2nd half of the poppy seed filling. Place the rolls in a warm spot and allow them to rise for about 40 minutes. The dough can be left uncovered.
Just prior to baking, brush the 3 rolls with egg white and place the rolls into a preheated 350 degree F oven. Bake for about 35-40 minutes. Allow the rolls to cool, and then slice and enjoy.
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Classic Poppy Seed Rolls Recipe - Hungarian Dish
This Hungarian Poppy Seed Rolls recipe comes together easily. You don't have to be a cook on this one. Try these once and they will be on a repeat in your house! Enjoy! Check out the ⬇RECIPE BELOW⬇.
INGREDIENTS:
- 2 1/2 cup milk
- 1 tbsp yeast
- 40 g oil
- 1/2 tsp salt
- 4 oz margarine
- 3/4 cup sugar
- 7 1/2 cup flour (depending on the brand, you may need more or less)
- 1 egg
- 16 oz poppy seed filling (purchase: or make:
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PRODUCTS IN THIS VIDEO:
- Poppy Seed Mix:
- KitchenAid Mixer:
- Mixing Bowl:
- Mixer:
- Spatula:
- Milk Pitcher:
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Slovak Poppyseed, Apricot and Nut Bread (Orechovnik)
These delicious filled breads are made to help celebrate holidays like Easter and Christmas. Our grandmother made three types and it is hard to decide which is the favorite. They are easy to make and will be loved by your family and friends. Give them a try, you won’t be disappointed.
Slovak Poppyseed, Apricot and Nut Bread (Orechovnik)
(Makes 2 loaves of bread).
Ingredients
Dough (Makes two loaves):
4 cups flour
1 packet yeast
½ cup powdered sugar
2 eggs
8 tbsp melted butter
¾ cup warm whole milk
⅛ tsp of salt
1 egg beaten with 1 tbsp water for egg wash
Poppy seeds filling (fills one bread):
½ cup whole milk
½ cup powdered sugar
1 cup poppy seeds (ground)
½ cup white raisins
½ tsp vanilla extract
2 tsp oil
Nut filling (fills one bread)
1½ cups nuts (walnuts or pecans finely chopped)
½ cup white raisins
¾ cup granulated sugar
1 tsp vanilla extract
8 tbsp butter
1 egg beaten
Apricot Filling (fills one bread)
2 cups dried pitted apricots
1 cup water
½ cup orange juice
½ cup granulated sugar
1 tbsp lemon juice
Pinch salt
DIRECTIONS
In the bowl of a stand mixer with a dough hook, add the flour, salt, sugar and yeast. Mix to combine.
Add the butter, eggs and milk. Mix until dough comes free from the sides.
Cover the dough and allow to rise in a warm place until doubled about 1-2 hours.
Make the poppy seed filling by adding the milk to a saucepan and bring it to a boil. Grind the poppyseeds or pulse them in a food processor for 2 minutes. Add the ground poppy seeds, sugar, oil, raisins and vanilla extract. Simmer for 20 minutes then cool.
Make the nut filling. Melt the butter in a large skillet and add the sugar. Stir to combine well and remove from heat. Mix in the chopped nuts, raisins and vanilla extract and allow to cool. Beat 1 egg and mix it with the cooled off nut roll filling.
Make the apricot filling. Boil the dried apricots in water until soft and most of the water is absorbed. Let it cool then puree in a food processor. Add the orange and lemon juice, sugar and salt. Cook over low heat until thickened.
Divide the dough into 2 portions. Roll out one dough portion into a rectangle ⅛ inch thick and about 12 inches wide. Spread a filling over the surface and roll up the dough like a jelly roll. Seal the edges with egg wash and pinch closed Place on a parchment lined cookie sheet.
Repeat with the other dough portion and filling. Cover and let rise for one hour.
Brush tops with egg wash. Bake at 350 F for 30 - 40 minutes
Czech POPPY SEED PASTRIES (Kolace - Kolache - Kolacky) Recipe
These pastries are look like they were stolen from a fairy tale - fragrant, sweet and delicious.