Mak Pirog (Poppy Seed Strudel)
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.
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Credit: Maxime Iattoni
INGREDIENTS
6 tbsp. milk, heated to 115°, plus ⅓ cup1 ¼-oz. package active dry yeast
¾ cup sugar
¼ cup canola oil, plus more for greasing
1¼ tsp. kosher salt
1 egg, plus 1 egg yolk
2 cups flour
¾ cup ground poppy seeds (available at Kalustyan's)
3 tbsp. unsalted butter
Zest of ½ lemon
¼ tsp. vanilla extract
1 egg yolk mixed with 1 tbsp. heavy cream, for egg wash
Whole poppy seeds, to garnish
INSTRUCTIONS
1. Make the dough: Whisk together 6 tbsp. heated milk and yeast in a bowl; let sit until foamy, about 10 minutes. Whisk in ¼ 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.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.
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.
Two questions:
1.) in step#1, it says "Punch down dough; cover, and let sit until puffed, about 1 hour." Is that until the dough has doubled again? (Our kitchen is cold and there is no way that dough ever doubles in the time that it does in recipe makers' kitchens)
2.) Is the shaped loaf really baked immediately? It is not left to rise to almost double?
Thank you.
-Elizabeth
1) The dough should not double in size, it should just puff up. Depending on the temperature in your kitchen, the dough will puff faster or slower: a colder kitchen will result in slower rising, so you may want to give it more than the recommended hour.
2) Yes, the dough is baked immediately. It should be dense and solid, not fluffy and airy like proofed bread.