Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup warm milk
- 1 egg
- 1/4 cup caramel sauce
- 1/4 cup shredded coconut
- 1/4 cup poppy seeds
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking powder
Special equipment needed:
- Stand mixer or hand mixer
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg and vanilla extract, and beat until well combined.
4. In a separate bowl, whisk together the flour, salt, and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the warm milk, until a soft dough forms.
6. On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick.
7. Spread the caramel sauce over the dough, leaving a 1-inch border around the edges.
8. Sprinkle the shredded coconut, poppy seeds, raisins, and chopped walnuts over the caramel sauce.
9. Starting from the long side, roll up the dough tightly, pinching the edges to seal.
10. Place the roll seam-side down on the prepared baking sheet.
11. Brush the top of the roll with a beaten egg.
12. Bake for 25-30 minutes, or until golden brown.
13. Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 slices
Nutritional information:
Calories: 280
Total fat: 16g
Saturated fat: 8g
Cholesterol: 55mg
Sodium: 220mg
Total carbohydrates: 31g
Dietary fiber: 2g
Sugars: 17g
Protein: 4g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use any type of milk you prefer.
- You can substitute the raisins with dried cranberries or chopped dates.
- You can use pecans or almonds instead of walnuts.
Variations:
- You can add a teaspoon of cinnamon to the dough for a spiced flavor.
- You can use chocolate chips instead of caramel sauce.
- You can omit the coconut and use more poppy seeds and nuts.
Tips and tricks:
- Make sure the dough is rolled out evenly to ensure even baking.
- If the dough is too sticky, dust it with flour.
- You can make the dough ahead of time and refrigerate it for up to 24 hours before rolling it out.
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 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
- Slice the makowiec and arrange the slices on a platter.
- Dust the top of the makowiec with powdered sugar before serving.
Garnishes:
- Sprinkle some shredded coconut or poppy seeds on top of the makowiec before baking.
Pairings:
- Serve the makowiec with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it becomes workable.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands and all utensils before starting to prepare the recipe.
- Store the makowiec properly to prevent spoilage.
Food history:
- Makowiec is a traditional Polish pastry made with poppy seeds and often served during Christmas and Easter.
Flavor profiles:
- The makowiec has a sweet and nutty flavor, with a hint of caramel and coconut.
Serving suggestions:
- Serve the makowiec as a dessert or a sweet breakfast pastry.
Related Categories
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Region: Polish
Taste: Sweet, Rich, Coconutty, Caramelized