POPPY SEED ROLL

There are many cherished Polish Christmas traditions in our family. We celebrate on Christmas Eve with a traditional feast, no meat of course, as is the Christian tradition. The traditional fare is; pierogies, mushrooms, herring, mashed potatoes, boiled prunes, haddock, sauer kraut, sauer kraut peirogie (most people don't know about this one). (If I said all this before just ignore me, I like to say it over and over again.)

Before the meal we break bread, from the Church, Mass wafers. We greet each other and break a piece off the wafer, kiss and wish each other a Merry Christmas.

Everyone anxiously sits down to eat the amazing feast made with lots of love. After dinner Santa comes and gives the kids presents. We play game, talk, tell jokes and eat way too much.

This poppy seed roll is one of our traditional treats. We call it Slovak Kolacky. The dough is such a pleasure to work with, soft and pliable, doesn't stick and rolls out easily. You can use a walnut filling or a poppy seed filling or I guess any filling you want.

I tried to make the poppy seed filling this time and it was not so great. It melted when baked and ran all over. Ugh! Usually my Aunt's and Mom use Solo Poppy Seed filling. The favorite roll is the walnut one. I will give you the recipe for that one. I didn't make it. Honestly there is just too much to do, so I skipped it.

I am offering up this rolled bread to Sugar High Friday. Always so much fun to participate in this event. This month it is hosted by Manuela of Baking History. The event was created by Jennifer of The Domestic Goddess. This is the 50th edition! Wow, can you believe it.

SLOVAK KOLACKY
Lori's Lipsmacking Goodness Original

This is the one we have been using in our family for quite some time now. Where the original came from I am unsure.
1 pint milk
2/3 cup shortening
1/3 cup sugar
1 teaspoon salt
2 eggs
4 1/2 teaspoons instant yeast (2 packets)
2 T warm water (110F)
6 cups flour

Scaled milk with shortening. Turn off heat and add sugar and salt. Let cool to lukewarm (about 110F).

Proof the yeast in in the 2 tablespoons of warm water.

In a large bowl place six cups of flour. Pour milk mixture into flour and add eggs and yeast. Mix until fully incorporated. Remove from bowl once a dough ball has formed. Lightly flour you work surface. Knead the dough for about five minutes.

Let rise until doubled in size, about one hour and a half. Fold over a couple times onto itself and let rise again.

Once the dough has doubled in size for the second time, remove from bowl and divide into four to pieces. Roll out the dough to a 15 x 9 inch sheet. Spread filling over the dough and move to one inch of the sides, leaving the end a little more space, about two inches. Roll the dough and pinch to seal on the ends and at the seam.

Place on a greased sheet and cover with sprayed or buttered plastic wrap. Let rise again for about an hour or so.

Bake in a preheated 350 F oven for about thirty minutes. It will turn golden.

Walnut filling:

1/2 cup sugar
1 teaspoon vanilla
2 egg whites, slightly beaten
2 cup ground walnuts

Mix all in a bowl.