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Recipe for "wigilia-9"

NAME

     WIGILIA-9 - Poppy seed rolls
     This recipe could be used as part of a 12 course meal  known
     in Polish as Wigilia, or on its own.  Wigilia is eaten after
     sundown on Christmas Eve.

INGREDIENTS (Makes 2 rolls)

          ROLLS
     14 g      active dry yeast (two standard envelopes)
     120 ml    warm water
     450 g     all-purpose flour
     150 g     sugar
     2.5 ml    salt
     120 g     butter
     2         eggs
     2         egg yolks (save whites for the filling)
     120 ml    sour cream
     5 ml      vanilla
          POPPY SEED FILLING
     30 g      butter
     300 g     poppy seeds, coarsely ground
     30 ml     honey
     10 ml     lemon juice
     2         egg whites
     100 g     sugar
     30 g      candied orange peel, chopped fine
     40 g      steamed raisins (steamed, or soaked in hot  water,
               until soft)
     10 ml     grated lemon peel
          ICING
     150 g     powdered sugar
     30 ml     lemon juice

PROCEDURE

          (1)  Make the dough: soften the yeast in warm water  in
               a bowl.
          (2)  Mix flour with sugar and salt.  Cut in the  butter
               until mixture has a fine, even crumb.
          (3)  Beat eggs and extra yolks; mix  with  yeast,  then
               stir  into  the flour mixture.  Add the sour cream
               and the vanilla and mix well.
          (4)  Knead dough on  floured  surface  for  5  minutes.
               Divide  in  half and roll each half into a 12 inch
               square. Cover.
          (5)  Make the filling: melt butter in a large pan.  Add
               poppy seed and stir-fry for 3 minutes.
          (6)  Add honey,  lemon  juice,  and  raisins  to  poppy
               seeds.  Cover and remove from heat.  Let stand for
               10 minutes.
          (7)  Beat egg whites with sugar until stiff moist peaks
               form.   Fold  in  orange  and lemon peels and then
               gently fold in poppy seed mixture.
          (8)  Spread half of the filling on  each  dough  square
               (after  you  uncover  them).  Roll up as you would
               for a jelly-roll and seal  the  edges.   Place  on
               greased  baking  sheets and cover.  Let rise until
               doubled in bulk (approx. 11/2 hours).
          (9)  Preheat  oven  to  175  deg.  C.   Bake  about  45
               minutes, then remove from oven and cool.
          (10) Make the icing: mix powdered sugar and lemon juice
               until  smooth. Spread this mixture evenly over the
               rolls.

NOTES

     You can grind poppy seeds in a mortar and pestle.  Specialty
     food  stores  sell  grinders specifically designed for poppy
     seeds. Some spice shops sell poppy seeds already ground, but
     like  all spices they lose their freshness much more rapidly
     after they are ground. This year (1987) in Poland, the  peo-
     ple  are  having a very hard time finding enough poppy seeds
     for their strucle z makiem because  there  is  a  government
     crackdown  on  the  growing  of all poppies in an attempt to
     control opium production.

RATING

     Difficulty: moderate.  Time: 3-4 hours including yeast  ris-
     ing time.  Precision: Approximate measurement OK.

CONTRIBUTOR

     Original recipe passed down through the generations and
     translated from Polish into English (with a few mods) by
     Edward Chrzanowski
     MFCF, University of Waterloo, Waterloo, Ontario, Canada
     echrzanowski@watmath.waterloo.edu  or {ihnp4,allegra,utzoo}!watmath!echrzanowski