Poppy Seed BunsWow, we went from a standardized recipe to one a bit more ... trusting. Assume a 350°F oven, and think either "cinnamon roll" or "knish" when shaping your buns. Yes, I know they're different shapes, but either should yield good results. Personally, I'd go with "cinnamon roll" so that I get well distributed bits of bread and filling with every bite.
Magdalena Berger Bachman
Dough:
2 cups warm milk
1/2 c. sugar
2 tsp. salt
2 cakes (pgks) yeast
2 eggs
1/2 c. soft shortening
7 - 7 1/2 c. flour
Dissolve yeast in 1/2 c. warm water. Mix well the milk, sugar and salt together with yeast. Add eggs and shortening. Add flour. Let rise. Punch down. Let rise again.
Filling:
Poppy seeds, raisins thickened with water and cornstarch. Add some sugar. Place small amount on circular shape of dough. Roll. Let rise. Bake.
If you have a poppy seed grinder handy, by all means, grind those seeds! You could, of course, also buy pre-ground poppy seeds. The texture is lovely, and odds are, you don't have your own poppy seed grinder sitting about.
I know some folks are anti-raisin; feel free to substitute a dried fruit of your choice. Dates, apricots, or even apples would make a good substitution.
As for the sugar, add to taste -- I'm thinking a 1/4 cup is a good starting point. Mix up your filling, taste it, and add sugar if you think you need it.
I'm really liking digging through family food history; my grandfather passed away last month, and this is a ...non-maudlin... way to remember him and his. Speaking of his, the stern looking couple above are my great great grandparents, so were his grandparents (I have to double check if that makes this Magdalena-of-this-recipe, or Magdalena's mother-in-law). If any of the recipes in this book don't work out, well...we can probably pin the blame on them or their children. This will become important when I post the prune pie recipe.
Prune pie? What a terrible waste of vina turta ingredients!
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