In grade 12 World Issues we had to do a project on a country of our choice. I chose Ukraine (being as my family is Ukrainian). Being the keener that I was I opted to bring food with me (other keeners and non-keeners had done the same thing). Ukrainian food is typically not just Ukrainian it is Slavic. I brought with me home-made perogies (something I resolve to never make again), and Ukrainian poppy seed rolls (not their real name). It’s the poppy seed rolls that my family fell in love with. Over the years I have made them a few times. They have been given as gifts or horded by family members, but usually the 4-6 rolls that my recipe makes get eaten in less than a week. The recipe itself was found somewhere on the internet, a place that I can no longer remember or find, but has held a place of honor on my hard drive for all these years.
THE RECIPE
The Dough
5 cup Flour
1 cup butter (or margarine)
1/2 cup Sugar
1/2 tsp Vanilla
1/2 tsp Salt
3 eggs
2 tsp Dry yeast
1 cup Warm milk
Cut in the flour, sugar, salt, and butter ( like for pie crust). Dissolve the yeast in warm milk. Beat the eggs and mix with the milk and yeast. Add the vanilla. Add to the flour mixture and knead (like for bread dough).Cover bowl and let it rise for at least 1 hour.
Filling:
1 pound poppy seed (this can be varied significantly based on taste)
1/2 cup white sugar, 1/2 cup brown sugar
1/2 stick melted margarine
1/2 tsp. Cinnamon
1 tsp. Vanilla
Add milk to make it spread easily. You can use poppy seed, apricot or any filling.
Cut in desired number of portions (I typically go for 4-6). Roll out on lightly floured board, spread filling lightly (or not so lightly) and roll. Put on greased cookie sheet, prick with fork and brush with milk and sprinkle sugar. Bake 350 degrees for 40 minutes.
Mine usually don’t turn out very pretty but that doesn’t take away from the taste. They are kind of like cinnamon rolls except with poppy seed (that’s how I usually describe them to people). The dough isn’t sweet at all, it tastes more like a bread dough. But the sweetness of the filling more than compensates. That’s one of the big selling points for me (it’s also how I like my pies). I would like to sincerely thank who ever it was that posted this recipe on their website for me to find, my family and I much appreciate it.
I know that this isn’t a part of my New Year’s Resolution about cooking, but I couldn’t resist, they are just so yummy, and I promised my sister that I would make them for her for Ukrainian Christmas (which is celebrated on the 7th of January – the 6th being Christmas eve).
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