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Było to tak. Dzisiaj z telefonem przy uchu próbowałam zwinąć makowiec.I jakiś taki biedaczek chudziutki wyszedł. Aż szkoda mi się go zrobiło. Musicie bowiem wiedzieć,iż do makowców mam stosunek bardzo sentymentalny. Są moim pierwszym wspomnieniem bożonarodzeniowym. Mama zwijała okrąglutkie, pulchne makowce, a ja już w wieku sześciu lat jej asystowałam. Dobrze pamiętam chwilę, kiedy dostąpiłam najwyższego wtedy wtajemniczenia kulinarnego – zwinęłam swój pierwszy makowiec.
Ale ten dzisiejszy… Ciasto było pewnie dość miękkie i ciasno zwinięte. Cóż było zrobić? Nadałam mu najwspanialszą ze znanym ludzkości form geometrycznych: KOŁO. Wyszedł słodki ślimaczek. Tak smaczny, że nie udało się sfotografować nadzienia. Został bowiem zjedzony. Wy też go koniecznie spróbujcie 🙂
Makowiec
- 300g mąki
- 125g masła
- 2 łyżki gęstej, kwaśniej śmietany
- 20g cukru
- 2 jajka
- szczypta soli
- 4 g suchych drożdży
Mąkę i masło siekamy nożem na desce (leniwi i ja: proponuję malakser 🙂 lub w drożdże ucieramy ze śmietaną i cukrem, dodajemy do mąki z masłem. Wbijamy jajka. Dodajemy sól, zagniatamy gładkie ciasto, w razie potrzeby podsypując mąką. Wyrabiamy przez kilka minut (ok. 5) aż będzie elastyczne i gładkie. Ciasto schładzamy w lodówce przez ok. 1 godz., wałkujemy na cienki prostokąt. Smarujemy masą makową (zostawiając 2 cm na górnym rogu bez masy do sklejenia) i zwijamy. Możemy upiec makowiec tak zwinięty albo nadać mu kształt ślimaka. Pieczemy ok. 30 min. w temp. 170 stopni. (ślimak upiecze się szybciej niż tradycyjny makowiec, bo jest cieńszy).
Masa makowa
- 250g maku (mielonego lub dla mających czas: w ziarenkach)
- 80g cukru
- łyżka miodu
- 20g masła
- garść bakali (skórka pomarańczowa, rodzynki itp.)
- biało z 1 jajka
- szczypta soli
Jeżeli mamy mak niezmielony, to musimy go zagotować, ostudzić i wtedy przepuścić przez maszynkę do mielenia na najmniejszych oczkach trzy razy. W przypadku maku zmielonego, wystarczy sparzyć go gorącą wodą na sicie. W garnuszku rozpuszczamy masło, miód i cukier. Łączymy mak i miód, dodajemy do masy bakalie i ubite z odrobiną soli białko.
Polish Christmas poppy seed cake
So here is my story. Today I was trying to roll poppy seed cake while talking on the phone. Yes, you must know that in Poland poppy seed filling is rolled in the yeast dough. The poppy seed cake we are talking about should be rounded and fluffy. Unfortunately, mine turned out pretty skinny… Not such a big disaster, but You should know I feel very sentimental about poppy seed cakes. They are my first Christmas memory. I was only six, when my Mum taught me how to roll a nice, fluffy poppy seed cake.
But today.. Well today I decided to roll my weak, skinny cake into the most perfect shape known to human kind, that is a circle. It looked a little like a snail & was so delicous that I did not manage to take a photo of the inside filling.
In case You would like to try it, here is the recipe:
Poppy seed cake
- 300g all purpose flour
- 125g butter
- 2 tbsp. sour cream
- 20g sugar
- 2 eggs
- a pinch of salt
- 4 g dry yeast
Sift flour onto the cutting board, add cubed butter, combine the flour with butter using knife. Combine sour cream with yeast and sugar, add into flour and butter mixture. Put in the salt and eggs. Using your hands knead the dough well for about 5 minutes until it becomes shinny & elastic. Cool the dough in the fridge for about 1 hour. Roll out the dough into a thin rectangle. Spread the poppy seed mixture onto it leaving about 2cm at the bottom edge uncovered. Roll a cake. You can bake it like this or form your roll into a snail shape. Bake for about 30 minutes in 170 degrees. (The snail shaped poppy seeds cake will bake faster as it is thinner).
Poppy seed filling
- 250gpoppy seeds
- 80g sugar
- 1 tbsp honey
- 20g butter
- a handful of delicacies (raisins, candied orange peel)
- 1 egg white
- a pinch of salt
If you use ground poppy seeds, all you need to do is blanch them with hot water on the sieve. If you use poppy seeds, that have not been grounded, first cook them in hot water, cool and gind in a grinder 3 times (meat grinder works just fine with poppy seeds). In a pot melt butter, honey and sugar. Add poppy seeds, delicacies and whipped egg white, mix well.