strycke z makiem (poppy seed bread 2), mark

Name: Strycke z Makiem (Poppy Seed Bread 2), Mark
Yield: 6
Cuisine: Polish
Ingredients: ## DOUGH; 4 cup(s) flour; - salt; 2 tablespoon(s) sugar; 2 teaspoon(s) dried yeast; 6 ounce(s) milk, whole; 1 - lemon, zested; 4 tablespoon(s) butter; ## FILLING; 4 tablespoon(s) butter; 4 ounce(s) poppy seeds; 2 ounce(s) honey; 1/2 cup(s) raisins; 1/4 cup(s) orange zest; 1/2 cup(s) ground almonds; 1 - egg yolk; 3 tablespoon(s) sugar; 1 tablespoon(s) milk

1 Pinch

Megan Stewart

Middletown, OH

Updated on Jun 8, 2019

Mark's family recipes

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method Bake

yield 6 serving(s)

Ingredients

DOUGH
4 cups flour
- salt
2 tablespoons sugar
2 teaspoons dried yeast
6 ounces milk, whole
1 - lemon, zested
4 tablespoons butter
FILLING
4 tablespoons butter
4 ounces poppy seeds
2 ounces honey
1/2 cup raisins
1/4 cup orange zest
1/2 cup ground almonds
1 - egg yolk
3 tablespoons sugar
1 tablespoon milk

How To Make strycke z makiem (poppy seed bread 2), mark

Step 1

Dough: Sift the flour, salt, and sugar in a bowl. Stir in the yeast and make a well. Heat the milk and lemon in a pan with the butter. Let mixture cool and then mix with dry ingredients. Knead the dough mixture until smooth and elastic and cover in a bowl. Let rise in warm place until it doubles in size. Filling: While the dough is rising get started on the filling. Melt butter in a medium sized pan and add all the poppy seeds except for 1 tablespoon. Add the honey, raisins and zest. Cook on low for 5 minutes and remove from heat, add the almonds and let cool. Cream the egg yolk and sugar together, and fold into poppy seed mixture. Begin to roll out dough on a floured surface into a 12 by 12-inch square. Roll dough to 1/8-inch thick. Spread your filling to within 1-inch of the edge of the dough. Roll both ends towards the center. Brush with oil and cover with plastic wrap and let rise for 1 hour. Brush with milk and sprinkle with remaining poppy seeds. Bake in a preheated 375 degree oven for 30 minutes or until golden brown.

Step 2

Notes: This never makes enough for me. Some notes: There are as many minor variations in the fillings as there are famillies. For example, some people swear that the raisins have to be golden raisins, others aver that anything but a plain raisin ruins it. I remember using the lemon peel rather than orange to save on ingredients - and liking the result. There are almost religious differences about the nuts: some say almond is too sweet, and that it requires walnuts, others say walnuts are too drying. The point is to experiment and enjoy!
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