Mak Pirog (Poppy Seed Strudel)

Name: Mak Pirog (Poppy Seed Strudel)
Total time: PT0D0H0M
Yield: makes 2 LOAVES
Ingredients: 6 tbsp. milk, heated to 115°, plus 1/3 cup; 1 (1/4-oz.) package active dry yeast; 3 ⁄ 4 cup sugar; 1 ⁄ 4 cup canola oil, plus more for greasing; 1 1 ⁄ 4 tsp. kosher salt; 1 egg, plus 1 egg yolk; 2 cups flour; 3 ⁄ 4 cup ground poppy seeds (available at Kalustyan's); 3 tbsp. unsalted butter; Zest of 1/2 lemon; 1 ⁄ 4 tsp. vanilla extract; 1 egg yolk mixed with 1 tbsp. heavy cream, for egg wash; Whole poppy seeds, to garnish

Serves
makes 2 LOAVES

MAXIME IATTONI

Filled with a moist, sweet poppy seed paste, this rustic yeast-dough roulade is a comfort food eaten throughout Eastern and Central Europe. This recipe first appeared in our April 2012 issue along with Gabriella Gershenson's story Flower Power.

Ingredients

6 tbsp. milk, heated to 115°, plus 1/3 cup
1 (1/4-oz.) package active dry yeast
³⁄₄ cup sugar
¹⁄₄ cup canola oil, plus more for greasing
1 ¹⁄₄ tsp. kosher salt
1 egg, plus 1 egg yolk
2 cups flour
³⁄₄ cup ground poppy seeds (available at Kalustyan's)
3 tbsp. unsalted butter
Zest of 1/2 lemon
¹⁄₄ tsp. vanilla extract
1 egg yolk mixed with 1 tbsp. heavy cream, for egg wash
Whole poppy seeds, to garnish

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Instructions

Step 1

Make the dough: Whisk together 6 tbsp. heated milk and yeast in a bowl; let sit until foamy, about 10 minutes. Whisk in 1⁄4 cup sugar, the oil, 1 tsp. salt, and the egg and yolk; add flour, and stir until dough forms. Transfer to a floured work surface; knead until smooth, about 6 minutes. Transfer to a lightly greased bowl and cover with plastic wrap; let sit until doubled in size, about 2 hours. Punch down dough; cover, and let sit until puffed, about 1 hour.

Step 2

Meanwhile, make the filling: Heat remaining milk, sugar, and salt, and ground poppy seeds, butter, and zest in a 4-qt. saucepan over medium-high heat; cook, stirring, until thickened and smooth, about 4 minutes. Stir in vanilla, and let cool.

Step 3

Heat oven to 350°. Punch down the dough, and halve it; transfer each half to a work surface and, using a rolling pin, flatten each into a 10″ x 14″ rectangle. Spread half the poppy seed filling over each rectangle and fold the longer sides 1″ toward the center; starting from one short side, fold up rectangles into 3″-4″-wide flat loaves. Transfer loaves, seam side down, to a parchment paper—lined baking sheet, and brush tops with egg wash; sprinkle with whole poppy seeds. Bake until golden brown, about 20 minutes.

Make the dough: Whisk together 6 tbsp. heated milk and yeast in a bowl; let sit until foamy, about 10 minutes. Whisk in 1⁄4 cup sugar, the oil, 1 tsp. salt, and the egg and yolk; add flour, and stir until dough forms. Transfer to a floured work surface; knead until smooth, about 6 minutes. Transfer to a lightly greased bowl and cover with plastic wrap; let sit until doubled in size, about 2 hours. Punch down dough; cover, and let sit until puffed, about 1 hour.
Meanwhile, make the filling: Heat remaining milk, sugar, and salt, and ground poppy seeds, butter, and zest in a 4-qt. saucepan over medium-high heat; cook, stirring, until thickened and smooth, about 4 minutes. Stir in vanilla, and let cool.
Heat oven to 350°. Punch down the dough, and halve it; transfer each half to a work surface and, using a rolling pin, flatten each into a 10″ x 14″ rectangle. Spread half the poppy seed filling over each rectangle and fold the longer sides 1″ toward the center; starting from one short side, fold up rectangles into 3″-4″-wide flat loaves. Transfer loaves, seam side down, to a parchment paper—lined baking sheet, and brush tops with egg wash; sprinkle with whole poppy seeds. Bake until golden brown, about 20 minutes.