Christmas is coming up and I have been thinking of making an easier version of makowiec – the Traditional Poppy seed cake.
I have posted versions for larger cakes and for little buns with the traditional poppy seed filling.
Several years ago I got an Austrian cookery book which has many similar recipes to Polish ones and I made some babeczki or buleczki – little cakes, with a yeast pastry & poppy seed filling for Wigilia from it.
I thought I would have another go at these but with some changes.
The poppy seed filling I have changed quite a bit and it is easier than my traditional one. The recipe for the dough I have changed slightly and the shaping method quite a lot.
Poppy Seed Filling
- 180ml of milk (full fat or semi)
- Around 100ml of runny honey (extra may be needed)
- 120g of poppy seeds *
- 50g of raisins
- Strong Earl Grey tea
- Grated zest of 1 lemon
- * You can grind the poppy seeds – I used a little electric grinder.
- Make some strong Earl Grey tea.
- Put the raisins in a small bowl and cover them with the hot tea and leave till they go cold.
- Into a small saucepan put the poppy seeds and the milk.
- Bring to the boil then lower the heat.
- Simmer gently for around 20 minutes, stirring constantly.
- Take care not to let the mixture burn.
- Add the honey and continue heating and stirring.
- Drain the raisins and add them to the mixture and mix them in.
- Keep stirring and try and drive off any liquid left.
- Taste for sweetness – you may want to add more honey.
- Leave to go completely cold before using.
- Add the grated lemon rind.
- If this is too much filling – you can always freeze some.
- 1/2 tablespoon of dried yeast
- 4-5 tablespoons of milk (full fat or semi)
- 250g of strong flour
- Pinch of salt
- 120g of butter
- 20g of caster sugar
- 1 egg yolk
- 1 egg white for glazing (I always use just egg white now – it does not burn as easily as whole egg)
- Warm 3-4 tablespoons of the milk to hand heat.
- Add the yeast and leave it to froth up.
- Place the flour into a large bowl and add the salt.
- Cut in the butter with a knife and then make breadcrumbs with your fingers.
- Stir in the sugar.
- Make a well in the centre.
- Add the egg yolk and the yeast mixture.
- Use a knife at first to bring the dough together.
- You may need some of the extra milk.
- Use your fingers to gather all the ingredients into a ball.
- Knead the dough for around 5 minutes till you have a smooth dough.
- Leave the dough to rest for at least 45 minutes – covered with a tea cloth.
- Grease and line several baking trays.
- Cut the dough into 3 or 4 portions.
- Roll the dough out thinly.
- Use a 6cm cutter to cut out circles.
- Place a small teaspoon of filling on half of the circles.
- Place a second pastry circle on top.
- Use a pastry fork to crimp the edges together making sure they are sealed.
- Glaze with beaten egg white.
- Pre-heat the oven to GM4 – 180°C (quite low for a yeast pastry!).
- Bake for 12-13 minutes.
- Dust with icing sugar whilst still warm.
- Leave to cool.
You could drizzle with runny lemon icing instead.
Served here on Duchess – tea plates – Poppies from the 1960s.