PieSusan
Washing Up
Rabbi Marks' gives lots of substitutions in his baking book and at the end I have shared the way that I make them using his recipe. Makosh are similar to other Eastern European poppyseed rolled pastry. I warn you, this pastry is highly addictive. This is another recipe that people who claim they don't like poppyseeds tend to love. I make 3 10" x 8" rolls. These are not iced. I make the poppyseed filling the night before and refrigerate it. Then, it will be ready to use after the dough is made. These poppyseed rolls were too good and not as sickly sweet as some poppyseed rolls can be. My friends and family always request these.
Rabbi Gil Marks' Makosh (Hungarian Poppyseed Roll) Based on the recipe found in "The World of Jewish Desserts: More Than 400 Recipes from Delectable Jewish Communities" (Further, I highly recommend this book)
Yield: 2 15" x 8" or 3 10" x 8" rolls,
Dairy and Tried and True
Extra-Rich Sweet Yeast Dough:
2 (1/4-ounce) packages (4-1/2 teaspoons) active dry yeast, or 2 (0.6-ounce) cakes fresh yeast
1/2 cup warm water (105 to 115 degrees for dry yeast; 80 to 85 degrees for fresh yeast), or 1/4 cup warm water and 1/4 cup warm milk, or 1/2 cup water mixed with 1/4 cup nonfat dry milk
1/2 cup sugar
1 cup unsalted butter or margarine, softened
4 large eggs
1-1/2 teaspoon salt or 2-1/2 teaspoons kosher salt
About 4-1/4 cups high-gluten flour or unbleached all-purpose flour
Egg Wash:
1 large egg yolk, beaten slightly
1 teaspoon water
Filling:
3 cups (about 1 pound) poppy seeds (ground)
1-1/2 cups water
1-1/2 cup sugar or honey; or 1 cup honey and 1/3 cup light corn syrup
2-1/2 Tablespoons fresh lemon juice
1/2 teaspoon grated lemon juice
pinch of salt
Make Yeast dough:
Proof the yeast:
Dissolve the yeast in 1/4 cup of warm water (105°F-110°F) and stir in one teaspoon sugar. Let stand until foamy, 5 to 10 minutes.
Add the remaining water, sugar, butter, eggs, and salt. Mix in 1-1/2 cups flour. Then, mix enough of the remaining flour, 1/2 cup at a time, to make a workable dough. (The amount of flour you add can change due to humidity in the flour or the room.)
Either on a lightly floured surface or in a kitchenaid mixer with a dough hook, knead the dough for about 5 minutes, adding more flour as needed to prevent sticking, until smooth and springy. Place the dough in an oiled bowl, turning to coat. Cover and let rise in a warm, draft-free place until nearly double in size. This will take about 1-1/2 to 2 hours. Or you may cover the dough with plastic wrap and refrigerate it overnight. (To test if the dough is sufficiently risen, press two fingers 1 inch deep into the center of the dough. If the indentation remain, the dough is ready) Also, you can refrigerate the dough for at least 1 hour and up to 2 days.
Punch down the dough and fold over and press the dough together several times. This step redistributes the yeast and its food. Let stand for 10 minutes.
Preheat oven to 350°F and line several large baking sheets with parchment paper or grease them. I prefer to use parchement paper.
Divide the dough in half or thirds. On a lightly floured surface, roll out each piece into a very thin rectangle. The thinner the dough, the thinner the cake layers. Roll out each piece into a rectangle about 1/8" thick. If you make two rolls, half of it will be rolled out to about 15"x8" and if you divide the dough in thirds, each third will be a 10"x8" rectangle. Spread lightly with the filling, leaving a 1/2-inch border along the edges. Starting from a long edge, roll up jelly roll style making sure the ends are sealed well like you would a bread dough. Place on the prepared sheet seam side down. Baking without letting the cake rise produces thin alternating layers of pastry and filling. For slightly thicker cake layers, cover and let rise for about 40 minutes. I prefer to let the rolls rise for about 40 minutes. Brush with egg wash.
Make the Poppyseed Filling:
Grind the poppyseeds or have them ground at the grocery store. I bought a wonderful poppyseed grinder at Sur La Table. Once poppyseeds are ground they have to be used right away because they can go rancid quickly and always store them in the refrigerator. Combine all the ingredients in a small saucepan and simmer over medium-low heat, stirring
frequently, until the mixture thickens, about 12 minutes. (It should be thick and may take longer). This mixture because of the sugar can burn easily so watch it like a hawk and continue stirring. Let cool. Store in the refrigerator for up to one week.
More Assembly Instructions:
Spread the filling over the dough, leaving a 1/2" border. Starting from a long end roll up jelly roll style. Be sure that you pinch and seal the seam and also the ends. I push the ends in like a bread and pinch them sealed. Place seam side down on the prepared baking sheet.
Brush with egg wash. Bake until lightly browned, about 35 minutes. Place the baking sheet on a wire rack to cool.
More of My Notes:
For the dough, I used butter and water and nonfat milk.
For the poppyseed filling, I used sugar.
I made 3 rolls and I let the rolls rise the 40 minutes.
You can dust with powdered sugar if you like.
Rabbi Gil Marks' Makosh (Hungarian Poppyseed Roll) Based on the recipe found in "The World of Jewish Desserts: More Than 400 Recipes from Delectable Jewish Communities" (Further, I highly recommend this book)
Yield: 2 15" x 8" or 3 10" x 8" rolls,
Dairy and Tried and True
Extra-Rich Sweet Yeast Dough:
2 (1/4-ounce) packages (4-1/2 teaspoons) active dry yeast, or 2 (0.6-ounce) cakes fresh yeast
1/2 cup warm water (105 to 115 degrees for dry yeast; 80 to 85 degrees for fresh yeast), or 1/4 cup warm water and 1/4 cup warm milk, or 1/2 cup water mixed with 1/4 cup nonfat dry milk
1/2 cup sugar
1 cup unsalted butter or margarine, softened
4 large eggs
1-1/2 teaspoon salt or 2-1/2 teaspoons kosher salt
About 4-1/4 cups high-gluten flour or unbleached all-purpose flour
Egg Wash:
1 large egg yolk, beaten slightly
1 teaspoon water
Filling:
3 cups (about 1 pound) poppy seeds (ground)
1-1/2 cups water
1-1/2 cup sugar or honey; or 1 cup honey and 1/3 cup light corn syrup
2-1/2 Tablespoons fresh lemon juice
1/2 teaspoon grated lemon juice
pinch of salt
Make Yeast dough:
Proof the yeast:
Dissolve the yeast in 1/4 cup of warm water (105°F-110°F) and stir in one teaspoon sugar. Let stand until foamy, 5 to 10 minutes.
Add the remaining water, sugar, butter, eggs, and salt. Mix in 1-1/2 cups flour. Then, mix enough of the remaining flour, 1/2 cup at a time, to make a workable dough. (The amount of flour you add can change due to humidity in the flour or the room.)
Either on a lightly floured surface or in a kitchenaid mixer with a dough hook, knead the dough for about 5 minutes, adding more flour as needed to prevent sticking, until smooth and springy. Place the dough in an oiled bowl, turning to coat. Cover and let rise in a warm, draft-free place until nearly double in size. This will take about 1-1/2 to 2 hours. Or you may cover the dough with plastic wrap and refrigerate it overnight. (To test if the dough is sufficiently risen, press two fingers 1 inch deep into the center of the dough. If the indentation remain, the dough is ready) Also, you can refrigerate the dough for at least 1 hour and up to 2 days.
Punch down the dough and fold over and press the dough together several times. This step redistributes the yeast and its food. Let stand for 10 minutes.
Preheat oven to 350°F and line several large baking sheets with parchment paper or grease them. I prefer to use parchement paper.
Divide the dough in half or thirds. On a lightly floured surface, roll out each piece into a very thin rectangle. The thinner the dough, the thinner the cake layers. Roll out each piece into a rectangle about 1/8" thick. If you make two rolls, half of it will be rolled out to about 15"x8" and if you divide the dough in thirds, each third will be a 10"x8" rectangle. Spread lightly with the filling, leaving a 1/2-inch border along the edges. Starting from a long edge, roll up jelly roll style making sure the ends are sealed well like you would a bread dough. Place on the prepared sheet seam side down. Baking without letting the cake rise produces thin alternating layers of pastry and filling. For slightly thicker cake layers, cover and let rise for about 40 minutes. I prefer to let the rolls rise for about 40 minutes. Brush with egg wash.
Make the Poppyseed Filling:
Grind the poppyseeds or have them ground at the grocery store. I bought a wonderful poppyseed grinder at Sur La Table. Once poppyseeds are ground they have to be used right away because they can go rancid quickly and always store them in the refrigerator. Combine all the ingredients in a small saucepan and simmer over medium-low heat, stirring
frequently, until the mixture thickens, about 12 minutes. (It should be thick and may take longer). This mixture because of the sugar can burn easily so watch it like a hawk and continue stirring. Let cool. Store in the refrigerator for up to one week.
More Assembly Instructions:
Spread the filling over the dough, leaving a 1/2" border. Starting from a long end roll up jelly roll style. Be sure that you pinch and seal the seam and also the ends. I push the ends in like a bread and pinch them sealed. Place seam side down on the prepared baking sheet.
Brush with egg wash. Bake until lightly browned, about 35 minutes. Place the baking sheet on a wire rack to cool.
More of My Notes:
For the dough, I used butter and water and nonfat milk.
For the poppyseed filling, I used sugar.
I made 3 rolls and I let the rolls rise the 40 minutes.
You can dust with powdered sugar if you like.
