WIGILIA-9(B)             USENET Cookbook             WIGILIA-9(B)

STRUCLE Z MAKIEM

     WIGILIA-9 - Poppy seed rolls

     This recipe could be used as part of a 12 course meal known
     in Polish as Wigilia, or on its own.  Wigilia is eaten after
     sundown on Christmas Eve.

INGREDIENTS (Makes 2 rolls)
          ROLLS
     1/2 oz    active dry yeast (two standard envelopes)
     1/2 cup   warm water
     4 1/2 cups
               all-purpose flour
     3/4 cups  sugar
     1/2 tsp   salt
     1/2 cup   butter
     2         eggs
     2         egg yolks (save whites for the filling)
     1/2 cup   sour cream
     1 tsp     vanilla
          POPPY SEED FILLING
     2 Tbsp    butter
     10 oz     poppy seeds, coarsely ground
     2 Tbsp    honey
     2 tsp     lemon juice
     2         egg whites
     1/2 cup   sugar
     1/4 cup   candied orange peel, chopped fine
     1/4 cup   steamed raisins (steamed, or soaked in hot water,
               until soft)
     2 tsp     grated lemon peel
          ICING
     1 cup     powdered sugar
     2 Tbsp    lemon juice

PROCEDURE
          (1)  Make the dough: soften the yeast in warm water in
               a bowl.

          (2)  Mix flour with sugar and salt.  Cut in the butter
               until mixture has a fine, even crumb.

          (3)  Beat eggs and extra yolks; mix with yeast, then
               stir into the flour mixture.  Add the sour cream
               and the vanilla and mix well.

          (4)  Knead dough on floured surface for 5 minutes.
               Divide in half and roll each half into a 12 inch
               square. Cover.

          (5)  Make the filling: melt butter in a large pan.  Add
               poppy seed and stir-fry for 3 minutes.

          (6)  Add honey, lemon juice, and raisins to poppy
               seeds.  Cover and remove from heat.  Let stand for
               10 minutes.

          (7)  Beat egg whites with sugar until stiff moist peaks
               form.  Fold in orange and lemon peels and then
               gently fold in poppy seed mixture.

          (8)  Spread half of the filling on each dough square
               (after you uncover them).  Roll up as you would
               for a jelly-roll and seal the edges.  Place on
               greased baking sheets and cover.  Let rise until
               doubled in bulk (approx. 1 1/2 hours).

          (9)  Preheat oven to 350 deg. F.  Bake about 45
               minutes, then remove from oven and cool.

          (10) Make the icing: mix powdered sugar and lemon juice
               until smooth. Spread this mixture evenly over the
               rolls.

NOTES
     You can grind poppy seeds in a mortar and pestle. Specialty
     food stores sell grinders specifically designed for poppy
     seeds. Some spice shops sell poppy seeds already ground, but
     like all spices they lose their freshness much more rapidly
     after they are ground. This year (1987) in Poland, the peo-
     ple are having a very hard time finding enough poppy seeds
     for their strucle z makiem because there is a government
     crackdown on the growing of all poppies in an attempt to
     control opium production.

RATING
     Difficulty: moderate.  Time: 3-4 hours including yeast ris-
     ing time.  Precision: Approximate measurement OK.

CONTRIBUTOR
     Original recipe passed down through the generations and
     translated from Polish into English (with a few mods) by
     Edward Chrzanowski
     MFCF, University of Waterloo, Waterloo, Ontario, Canada
     echrzanowski@watmath.waterloo.edu  or {ihnp4,allegra,utzoo}!watmath!echrzanowski
     Path: decwrl!recipes
     From: graham@murdu.oz.au (Graham Tongs)
     Newsgroups: alt.gourmand
     Subject: RECIPE: Ice cream Christmas pudding
     Message-ID: 
     Date: 14 Dec 87 19:37:58 GMT
     Sender: recipes@decwrl.DEC.COM
     Distribution: alt
     Organization: University of Melbourne, Parkville, Vic., Australia
     Lines: 58
     Approved: reid@decwrl.dec.com

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