polish apricot roll recipe

After the dough has chilled, preheat over to 375 F. Prepare a cookie sheet with parchment, silicon sheet or grease. For Poppy Seed Rolls: 2 jars "Baker" brand poppy seed . Roll out this piece of dough in the powered sugar to 1/8 an inch. Combine flour, sugar and salt. Bake at 325-350 degrees for 30 minutes. Step 3. With the paddle attachment, or by hand, beat until smooth. Make well in flour mixture. Roll out each ball on a lightly floured board to a rectangle. With the long side in front of you, roll up gently and pinch the seams shut. of edges; sprinkle with cinnamon. Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Cool. circle. Heat the milk to 110 F (43 C), pour into a large bowl. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Preheat oven to 350F (180C), place a rack in the middle. square. While the sour cream mixture is cooling, in a large bowl, whisk together flour and yeast. On a lightly floured surface, roll out one piece of dough at a time to 1/8-inch thickness. Gather the dough ingredients. Place in the fridge for at least one hour but I do really suggest overnight. balls; roll each into a 2-1/2-in. Stir in remaining flours and milk. Stir in half of the sifted flours with half of the milk. This nut roll recipe hails from an old family friend and is a Christmas staple. Keep the second piece refrigerated until you're ready to work with it. Step 2 Beat cream cheese and butter in a large bowl with an electric mixer at medium-high speed until pale and creamy,. Place one teaspoon of apricot filling into center of each round. Polish Christmas Cookies. 1 cup poppy seeds; 1/3 cup boiling water; 1/4 cup ground toasted almonds (20 count) 1/2 cup sugar; 1/2 teaspoon vanilla; zest of 1/2 a lemon & 1/2 an orange Directions. In a separate bowl, mix almonds and 1 cup Sugar; set aside. cup sugar for each cup of apricots. In a separate bowl, mix lekvar with lemon juice and 1/8 teaspoon cinnamon. Dust a clean, dry surface with confectioners' sugar. Step 4. Mix together sugar, yeast and 1/2 c. water and allow to foam. Roll into a large loaf and then wrap with plastic wrap. Mix well. Stir in flour, 1/2 cup powdered sugar, and salt until well blended. Mix well. Grease two nut roll tins and preheat oven to 190C. of edges. Take one of the disks of dough from the refrigerator and lightly flour both sides. Preheat oven to 400 degrees. Combine the cream cheese and butter in a large mixing bowl and beat them together well with a hand mixer. Add sour cream, milk, flour, yeast, and salt. Stir in the sugar, and yeast and let sit for 5 minutes. Reduce heat and simmer, stirring, until dried fruit . Using a large round cookie cutter or coffee mug, cut the dough into rounds. Using the end of a wooden spoon, make a 1-1/2-in. Brush pastry with egg wash. Bake in a preheated 350F oven for 30-40 minutes or until nicely browned. Advertisement. Pinch the edges and tuck the ends under the roll to seal the filling inside. Take the dough and divide it into quarters. Cover and let rest for 5 minutes. Roll into an 18-in. Roll up jelly-roll style; pinch seam to seal. Dissolve yeast in warm water stir yolks, sour cream and vanilla. Spread 1 cup fruit spread to within 1/2 in. Knead for 10 minutes. Combine 1 egg, 1T. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Fill with fillings. Beat thoroughly until dough does not stick to hands. 1 T. cold water. Allow to raise for another 30 minutes. water and 1 T. oil. Add eggs and 1 cup flour; beat 2 minutes at high speed. Step 2. Place the dough on top and roll out pastry to 1/16" to 1/8" thick. Shape into 1-1/2-in. Melt remaining butter; brush over dough. Cool completely before slicing. You might not need all the flour. Cover the poppy seeds in boiling water and let sit for a few hours or overnight. DIRECTIONS Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. In a separate bowl, mix almonds and 1 cup Sugar; set aside. Place on the prepared baking sheets, 2 rolls per sheet. Remove from pans to wire racks to cool. Knead the dough together and then refrigerate overnight. Sift together the flour, baking powder, baking soda and salt and set aside. Prick rolls on top and let raise for 1 hour. Melt remaining butter; brush over dough., Bake at 350 for 15-20 minutes or until golden brown. Step 1. This doesn't have to be precise; it's just the size that seems to work best for me. Place mixture in a food processor and pulse until a thick apricot jam/paste forms. Place seam side down on greased baking sheets. Fill with 1-1/2 tablespoons Apricot Filling. Roll out into a 12 x 18" rectangle. Store-bought nut rolls tend to be more cake-like with a skimpy nut filling. Slowly add the flour in while you continue to beat the batter until it forms a soft, sticky dough. Cut into 2 inch squares and place about 1 teaspoon of apricot jam into each center. Place balls on greased baking sheets 2 inches apart. Turn in ends so they won't burn. Cover and let rise until doubled, about 30 minutes. Place one teaspoon of apricot filling into center of each round. Place the dough on top and roll out pastry to 1/16" to 1/8" thick. Divide one of the dough disks in half. Add 2 cups Sugar while still hot. Directions. Sprinkle powdered sugar on your work-space. Place the roll on the prepared baking sheet and rise for another 30 minutes to 1 hour or until doubled in size. Preheat the oven to 375 degrees F (190 degrees C). This dough is really easy to work with. In a large bowl, combine 1 cup sugar, 2 cups butter or margarine, and 6 eggs. Lightlly grease baking pans. Cut into 12 pieces; place in a 13-in. Pre-heat the oven to 375*. Cover and let rise until doubled, about 30 minutes., Using the end of a wooden spoon, make a 1-1/2-in. 1 whole egg lightly beaten with a splash of water for egg wash Instructions First, prepare the dough. Beat the butter, remaining sugar, salt and 3 eggs for five minutes. Preheat oven to 350 degrees Fahrenheit. 1. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. apart on greased baking sheets. Cream butter and sugar using an electric mixer, until light and fluffy. In a large saucepan (or in a microwave-safe bowl), bring sour cream to a boil. Instructions. Cover and let rise until doubled, about 30 minutes. Step 4: Roll Out and Fill Dough. Preheat oven to 350 degrees F (175 degrees C). indentation in the center of each roll; fill with about 2 teaspoons apricot filling. You'll love the soft texture and jam filling. Cut the rolled-out dough into 2 1/2 inch squares. Overnight just comes with the best results. Place in a well greased bowl and cover. Cool completely before slicing. baking dish coated with cooking spray. Roll up starting with wide end of wedge. Bring mixture to a boil and then allow to simmer for about 15 minutes, stirring consistently until apricots are soft. Dip in egg whites and then roll up in sugared almonds. 1 cup ( 250 ml) milk 4 teaspoons ( 15 g) sugar 2 packets (14 g) yeast 4 cups ( 500 g) all-purpose flour 1 teaspoon salt 2 egg yolks 1/4 cup ( 50 g) butter 1 teaspoon vanilla for the filling: 10 ounces ( 300 g) poppy seeds 1/2 cup ( 100 g) sugar 2 teaspoons butter 2 egg whites 3 tablespoons honey 1 cup raisins 1/2 teaspoon almond extract 1 egg I just wrap it up and put it to the front of the fridge. Knead the dough for a few minutes. Step 2. Cover and let rest for 5 minutes. Let stand until doubled, 60-90 minutes. Bake the roll: Preheat the oven to 350F. Place 2 in. Prepare two fillings. Place 2 in. Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Roll into an 18-in. Cool to between 120 F to 130 F on an instant-read thermometer . Rolls should be about 14 inches long and two to three inches in width before baking. Stir in flour, 1/2 cup powdered sugar, and salt until well blended. Form dough into 7 or 8 balls. Preparation Step 1 Sift dry ingredients cut in butter. For Nut Rolls: 1 pound walnuts. 1. Stir in the apricots. Directions. Refrigerate at least an hour. Similar to Russian rugelach, rogaliki are a traditional Polish sweet, a mixture between a pastry and a cookie. Let it chill in the refrigerator for three hours. Cover and let rise until doubled, about 30 minutes. Step 3. When the three hours are up, pre-heat the oven to 350 and line 2 sheet trays with silicone mats. Remove from heat and stir in, until well blended, 3 tablespoons butter, 5 tablespoons sugar, baking soda, and salt. Add butter and mix with hand blender until mixture is crumbled like pie pastry. Place cookies on an ungreased cookie sheet and bake for 12-14 minutes. With mixer running, continue adding flour 1 cup at a time. Overnight Cookie Dough In The Fridge Cream the cream cheese and butter together then add the dry ingredients. Cover and let rise until doubled, about 30 minutes. Add 1/2 cup of sugar and a little warm milk. Divide dough into 16 balls. Shape into 1-1/2-in. Mix the ingredients with your hands. Stirring and then hand-kneading the flour into a rough dough. indentation in the center of each roll; fill with about 2 teaspoons apricot filling. By Jola. Dust a clean work surface with a little flour and powdered sugar and roll the first quarter out until it is 1/8 inch thick. Before putting rolls in oven, brush top of rolls with egg yolk. Advertisement. Beat until combined. More 152 People Used More Info Visit site > Press each dough ball into a 3-inch round (make only ten horns at a time so dough will remain cold). In a large bowl, combine 1 cup sugar, 2 cups butter or margarine, and 6 eggs. Spoon mixture evenly into the prepared tins. Assembling the Kolaches: Pre-heat the oven to 375*. Preheat oven to 350 degrees F. Once dough has chilled begin to roll out the dough to 1/4 inch thick. Move the oven rack one setting higher than the center. x 9-in. Divide dough in half, wrap in plastic, and refrigerate for 3 hours. Add 4 tablespoons warm milk; mix well. Add sour cream, milk, flour, yeast, and salt. In a large bowl, combine 1 cup sugar, 2 cups butter or margarine, and 6 eggs. Advertisement. Heat water, sour cream, and butter until very warm (120 to 130 F). Move the oven rack one setting higher than the center. Add sour cream, milk, flour, yeast, and salt. If you have a Kitchenaid or similar mixer switch to the dough hook and add the flour and the foamy yeast mixture and continue kneading for five to eight minutes. Cover rolls with a towel. Try using different jams in the same batch to get a variety of flavors. In a separate bowl, mix lekvar with lemon juice and 1/8 teaspoon cinnamon. 3. Spread granulated sugar on your pastry board or work surface. Make dough: Step 1 Whisk together flour and salt in a bowl until combined. balls; roll each into a 2-1/2-in. 2. Right before baking prick with a fork five times down the center of the roll. Mix. Spread on filling on dough. Cut into 12 pieces; place in a 13-in. Step 2. Stir in the sugar and the yeast, let sit for 5 minutes. Roll into shape of horn. In the bowl of a stand mixer or another large bowl, combine the flour, sugar, salt, eggs, the remaining 1 1/2 cups of warm milk, 1/2 cup of melted butter, and the yeast mixture. Place the baking sheets in a draft-free area and allow to rise for 3 hours (the rolls will puff and swell but will not look huge). Add eggs, butter, salt and 2 cups of flour. Stir in the dry ingredients and fold in apricot chunks. To make the filling combine the apricots, 2 cups of water, honey, and lemon juice in a small pot over medium-high heat. Mix together walnuts, 1 cup sugar, and 1/ 8 teaspoon cinnamon. Advertisement. Take one of the disks of dough from the refrigerator and lightly flour both sides. Spread granulated sugar on your pastry board or work surface. (1 egg yolk with 1 tablespoon of water.) apart on greased baking sheets. Using the end of a wooden spoon, make a 1-1/2-in. Bake the Nut Roll: Preheat oven to 350 degrees F. Bake one pan at a time for 20 to 25 minutes, or until the tops are lightly browned. Dip in egg whites and then roll up in sugared almonds. circle. Cover the bowl with a dish towel and . Heat milk to 110 degrees F (use candy thermometer) and pour into a large bowl. Cut into 8 wedges. Divide one of the dough disks in half. Brush dough with melted butter. Melt remaining butter; brush over dough. Apricot filling. Place the baking sheets in a draft-free area and allow to rise for 3 hours (the rolls will puff and swell but will not look huge). Mix well. Beat in the eggs, one at a time. Bake at 350 F for 17 to 22 minutes or until done . Preheat the oven to 375 degrees F (190 degrees C). Butter and flour a 10x5x3-inch loaf pan. A tender sweet bread with a deep golden crust and a flavorful, nutty filling. On a clean work surface and one at a time, roll each piece out into a 9x14-inch rectangle, using flour if necessary to keep from sticking. Beat thoroughly until dough does not stick to hands. It only requires one rise, so it's easy to churn out a ton of nut roll! Roll tight. baking dish coated with cooking spray. Stir in the egg yolks and milk mixture. Spread filling to within 1/2 in. 4. Rogaliki (Polish Jam-Filled Crescents) Rating: 5 stars. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Stir in the flour, salt, egg yolk, butter, and vanilla, kneading my hand to work in all of the flour. Sprinkle powdered sugar on your work-space. Slovak Apricot Roll Recipes. In a medium bowl beat sugar and eggs, gently mix in the yogurt. indentation in the center of each roll; fill with about 2 teaspoons apricot filling. Step 3. 1 (0.25-ounce) packet active dry yeast (2 1/4 teaspoons) 2 cups warm milk, divided 8 cups all-purpose flour 3/4 cup sugar 1 teaspoon salt 5 large eggs, at room temperature 8 ounces ( 1 cup) unsalted butter, melted, divided For Serving: 1/4 cup confectioners' sugar, optional Steps to Make It Make the Poppy Seed Filling Gather the ingredients. Spread 1 cup fruit spread to within 1/2 in. Cover and let rise until doubled, about 30 minutes. Cover bowl and set aside to rise. Step 1. Place on baking sheet. Cut in the shortening until the mixture is mealy. Step 2. Roll into shape of horn. Roll up jelly-roll style; pinch seam to seal. Add the flour, salt, egg yolks, butter and vanilla to the milk mixture. Spread one-eighth of the filling to within -inch of the edges. Bake the Nut Roll: Preheat oven to 350 degrees F. Bake one pan at a time for 20 to 25 minutes, or until the tops are lightly browned. Brush the roll with egg wash and sprinkle turbinado sugar, if preferred, over top. Press each dough ball into a 3-inch round (make only ten horns at a time so dough will remain cold). Overlap the opposite corners of the dough and pinch together. Refriderate until ready to roll and fill. Punch down and place on a flat surface. Use enough water so they won't stick and burn, Simmer for 20 minutes or so, add sugar last few minutes. of edges; sprinkle with cinnamon. Add beaten egg yolks, milk and yeast. Roll out this piece of dough in the powered sugar to 1/8 an inch. Add yeast and egg yolk mixture to dry ingredients. Instructions Checklist. Bake 12 to 15 mins. Add 1/2 teaspoon sugar to dry yeast in small bowl.