Tag Archives: poppy seed

Sourdough Bialys

The bialy is a small roll that, according to Wikipedia, is found in Polish and Ashkenazi Polish culture. It has many similarities to a bagel. Although it isn’t boiled after proofing, just baked, it still retains the dense chewiness and flavour found in that ubiquitous bread product.

I had planned on making the usual yeast based version but recently ran across a small jar of sourdough starter at the back of my fridge. I saw the layer of hooch on top, because I hadn’t fed it since the end of October, and decided to revive it. I should have taken a day or two to bring it back but, nine hours after feeding it with a mixture of whole wheat and  all purpose flour, it had doubled in volume, so I used the recipe found on the “Sourdough and Olives” website, and made a small batch of bialys.

For a topping I used some leftover sauteed onions mixed with a bit of olive oil, salt and freshly ground black pepper. A sprinkling of poppy seeds over the top, and I had a traditional bialy. When I ran out of topping for the last few bialys, I used a mixture of pizza sauce, grated mozzarella and julienned pepperoni sausage and made a tasty pizza bialy.

REVIEW: In spite of the less than optimal conditions for making these, including a starter that wasn’t as active as I would have liked, the results were delicious. The crust was thin and crunchy while the interior was chewy. The oven spring (baked at 480 deg F for 22 min) was amazing and I ended up with little volcanoes rather than the little frisbees I was expecting (hoping for). I would consider reducing the baking temperature on repeating the recipe or even use a fix that I found on another site … placing a sheet of parchment paper on top of the bialys and then covering with a second baking sheet to compress the rise for the first ten minutes of baking before continuing to bake them, uncovered for another ten to fifteen minutes.

Piping hot bialy ripped open to show the crumb

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Holiday Cookies … Romanian Kolache/Hungarian Papucs and Hamantaschen

I vaguely remember my mom serving these walnut filled cookies, called “kolache”, for special occasions … but I don’t think she had made them in the last 20 years of her life. As a result, I have no idea what recipe she used. I was going to use the same dough I use to make rugelach (butter/cream cheese based) for the kolache, until I remembered that that’s a very tender dough, and worried that I would have problems sealing them. So I tried a dough recipe that I found on line for the triangular cookies served for Purim, called “hamantaschen” or “Haman’s ears”.

Jam (especially plum or apricot), poppy seed or walnut are probably the most popular fillings for kolache, hamantaschen or papucs. Since mincemeat is widely available at this time of year, and since I had bought a jar to make no churn ice cream with, that’s what I used for some of my cookies.

Mincemeat Kolache Platter

Baked and ready to have icing sugar sifted over the top … if you really want to

Kolache Recipe:

The cookie dough was rolled 1/8th inch thick, cut into 2 inch by 2 inch squares, filled with a half teaspoon of the filling of choice, sealed and baked in an oven preheated to 350 deg F for 16-18 minutes.

And, since I was making the hamantaschen dough, I made some hamantaschen too. I got better at shaping as I went along. The poppy seed filling is the same one used for my cozonac in an earlier post.

Poppy seed Hamantaschen

 

Romanian Cozonac, Hungarian Kalacs/Beigli or Ukrainian Babka

Whether you call it cozonac, kalacs/beigli, or babka, this sweet bread filled with ground nuts (usually walnuts), poppy seeds, raisins or even rahat/lokum (a gummy middle eastern candy known in the west as ‘Turkish delight’) is served at Easter and Christmas in many eastern European countries. I can’t remember my mom ever making this though, knowing her difficulties with yeast based baking, it’s unlikely. However, I HAVE eaten it at Romanian and Hungarian church and community center bake sales.

Poppy seed isn’t a filling I’ve used often so I thought I’d give it a try for a change of pace. I bought a fresh, one pound bag at the grocery store, even though I’ve got a couple pounds, at least, in the freezer downstairs. I’m not quite sure how long it’s been there. Several years at least, I think, so I didn’t want to take a chance that the poppy seeds were stale.

I followed the shaping instructions on one of the web sites I researched which said to fold in the ends of the roll but I wasn’t happy with the ‘knobs’. Next time, I’ll risk the filling oozing out and leave them open.

The end piece … dough is nice and fluffy, or as they say in Romanian, pufos.

Cozonac cu Mac (Cozonac Filled with Poppy Seed) – 1.14 kg (2 1/2 lb) of dough, makes 2 11 by 14 inch rolls

For the Filling

200 gm ground poppy seeds
100 gm of sugar
150 ml of milk
1 tsp butter
1 pkt vanilla sugar
1 tbsp of lemon zest (reduce to 1 tsp)

For the Dough

4-5 cups unbleached all purpose flour
1/3 cup sugar
1 cup milk, warmed to 80 deg F
2 tsp active dry yeast
3 eggs, 1 egg divided
2 tbsp butter, softened
1 tsp pure vanilla extract
1 tbsp freshly grated lemon zest (optional)
1 tsp salt

NOTE (12/10/2017): used ~2 tsp grated lemon zest, increased butter to 4 tbsp, used close to 5 cups of flour

Making the Filling

Mix the ground poppy seeds, milk, butter and sugar and bring to the boil over medium heat. Cook until a creamy composition is obtained, about 5 min, while stirring constantly. Add vanilla and lemon peel and leave to cool.

Making the Dough

In a large bowl, mix together 1 1/2 cup of flour, warm milk, sugar, and yeast. Cover the mixture and place it in a warm place for 25-30 minutes, until bubbly.

Separate ONE of the eggs, placing the white in a separate bowl and setting it aside. (White is whisked until frothy and used later to brush the bread before it goes into the oven.)

Once the flour and yeast mixture is nice and bubbly, mix in the 2 eggs and one egg yolk.

Add 2 1/2 cups of flour, the soft butter, vanilla, lemon zest and salt. Mix until the dough starts to come together. Then, turn the dough out onto a lightly floured surface and knead it until it is smooth and elastic, 8-10 minutes, adding only as much of the remaining 1 cup of flour as is necessary to keep it from sticking to your hands.

(Alternately, you can mix the dough in the bowl of a stand mixer fitted with a dough hook for 2-3 minutes, until it is smooth and elastic, adding flour as necessary to keep it from sticking to the sides of the bowl.)

Place the dough into a clean, well greased bowl and cover it with a damp tea towel. Let the dough rise in a warm, draft free place until it has roughly tripled in bulk, about 1 1/2-2 hours.

Once the dough has risen, turn it out onto a lightly floured surface and knead it a few times. Divide the dough in half.

Turn out the dough onto a lightly floured working surface and roll out into a rectangle about 11 inches by 14 inches. Spread with half the poppy seed filling to 1/2 an inch from the edge.

Roll the dough and place onto a parchment lined baking sheet. Repeat with the second portion of dough and filling.

Cover with a lightly oiled sheet of food wrap or a damp towel and let rise until doubled.

Preheat the oven to 375 deg F.

Beat the reserved egg white and brush over each of the two loaves. Bake for 45-50 minutes until set and the top is golden brown. Check after 15-20 minutes and if the top seems to be browning too quickly, cover with a large sheet of aluminum foil and continue baking. Rotate the baking sheet half way through the bake.

Let cool completely before cutting.