Cherry Coded Makowiec Rolls (Wersja do druku)
Polish rolls filled with poppy seed paste and tangy cherry compote. Enjoy as a vibrant sweet treat or breakfast.
# Składniki:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/2 cup warm milk
03 - 1/4 cup granulated sugar
04 - 2 1/4 teaspoons active dry yeast
05 - 1/3 cup unsalted butter, softened
06 - 2 large eggs
07 - 1/4 teaspoon salt
→ Poppy Seed Filling
08 - 1 cup poppy seeds
09 - 1/3 cup whole milk
10 - 1/4 cup granulated sugar
11 - 2 tablespoons honey
12 - 1/4 cup finely chopped walnuts
13 - 1/2 teaspoon vanilla extract
14 - 1 tablespoon unsalted butter
→ Cherry Compote
15 - 1 1/2 cups pitted cherries (fresh or frozen)
16 - 1/4 cup granulated sugar
17 - 1 tablespoon lemon juice
18 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Glaze
19 - 1 cup powdered sugar
20 - 2 to 3 tablespoons milk
# Przygotowanie:
01 - In a small bowl, combine warm milk, active dry yeast, and 1 tablespoon of granulated sugar. Allow to sit for 5 to 10 minutes until the mixture becomes foamy.
02 - In a large mixing bowl, combine all-purpose flour, remaining granulated sugar, and salt. Incorporate eggs and the activated yeast mixture. Gradually add softened unsalted butter, kneading until a smooth, elastic dough forms, approximately 8 to 10 minutes by hand or with a stand mixer.
03 - Cover the dough and let it rest in a warm place for 60 to 90 minutes, or until it has doubled in volume.
04 - In a saucepan, bring poppy seeds and whole milk to a simmer. Cook for about 15 minutes, stirring frequently. Drain any excess liquid, then blend or grind to obtain a coarse paste. Stir in granulated sugar, honey, finely chopped walnuts, vanilla extract, and unsalted butter until well combined. Allow the filling to cool.
05 - In a saucepan, combine pitted cherries, granulated sugar, and lemon juice. Cook over medium heat until cherries release their juices, about 5 to 7 minutes. Add the cornstarch slurry and continue to cook until thickened. Allow to cool completely before use.
06 - Line a baking sheet with parchment paper. Deflate the risen dough and roll it out on a lightly floured surface into a 12 by 18 inch rectangle. Spread the poppy seed filling evenly, followed by an even layer of cherry compote. Roll tightly from the longer side and seal the seam.
07 - Cut the filled log into 12 equal rolls and arrange them, cut side up, on the prepared baking sheet. Cover and allow to rise for 30 minutes.
08 - Preheat the oven to 350°F. Bake the risen rolls for 22 to 25 minutes, until golden brown. Cool slightly before glazing.
09 - In a bowl, whisk powdered sugar with 2 to 3 tablespoons of milk until silky and pourable. Drizzle the glaze over cooled rolls.
# Additional Tips::
01 -
- Rich, fruity flavor from cherries and poppy seeds
- Perfect for dessert or sweet breakfast
02 -
- The recipe contains gluten, eggs, dairy, and nuts
- You can omit walnuts for a nut-free version
03 -
- Use fresh cherries for even more vibrant flavor
- Knead dough until very elastic for the fluffiest rolls