Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup milk
- 1 egg
- 1/2 cup raisins
- 2 medium apples, peeled and grated
- 1/2 cup ground poppy seeds
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp active dry yeast
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In the bowl of a stand mixer, combine the flour, sugar, and salt. Add the softened butter and mix until crumbly.
3. Add the egg and yeast mixture to the flour mixture and mix until a dough forms.
4. Knead the dough with the dough hook attachment for 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour.
6. In a small bowl, mix together the grated apples, raisins, ground poppy seeds, honey, and vanilla extract.
7. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
8. On a floured surface, roll out the dough into a rectangle shape.
9. Spread the apple and raisin mixture over the dough, leaving a 1-inch border around the edges.
10. Roll up the dough tightly, starting from the long side, and pinch the edges to seal.
11. Place the roll on the prepared baking sheet and let it rise for another 30 minutes.
12. Bake the makowiec for 35-40 minutes until golden brown.
13. Let the makowiec cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Rising time: 1 hour 30 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories: 310
Fat: 14g
Carbohydrates: 41g
Protein: 5g
Sodium: 160mg
Sugar: 19g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use margarine instead of butter.
- You can use brown sugar instead of granulated sugar.
- You can use any dried fruit instead of raisins.
- You can use any nuts instead of poppy seeds.
- You can use maple syrup instead of honey.
Variations:
- You can add cinnamon or nutmeg to the apple and raisin mixture.
- You can add chopped walnuts or almonds to the filling.
- You can use apricots or cranberries instead of raisins.
Tips and tricks:
- Make sure the yeast is fresh and active.
- Let the dough rise in a warm place, away from drafts.
- Use a sharp knife or scissors to make diagonal cuts on top of the makowiec before baking for a decorative effect.
- Brush the top of the makowiec with beaten egg for a shiny finish.
Storage instructions:
Store the cooled makowiec in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the makowiec, wrap it in foil and bake in a preheated oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
Serve the sliced makowiec on a platter with a dusting of powdered sugar.
Garnishes:
Garnish the makowiec with fresh berries or whipped cream.
Pairings:
Serve the makowiec with a cup of hot tea or coffee.
Suggested side dishes:
Serve the makowiec with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the dough is too wet, add a little more flour.
- If the makowiec is browning too quickly, cover it with foil.
Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and equipment.
- Make sure the internal temperature of the makowiec reaches 165°F (74°C) to ensure it is fully cooked.
Food history:
Makowiec is a traditional Polish pastry that is typically served during Christmas and Easter. It is made with a sweet yeast dough and filled with poppy seeds, nuts, and dried fruit.
Flavor profiles:
The makowiec has a sweet and nutty flavor with a hint of honey and vanilla.
Serving suggestions:
Serve the makowiec as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
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Region: Polish
Taste: Sweet, Fruity, Nutty, Cinnamon, Cinnamon-Y