{"id":5643,"date":"2017-10-04T23:50:00","date_gmt":"2017-10-05T03:50:00","guid":{"rendered":"http:\/\/meshell.ca\/blog\/?p=5643"},"modified":"2017-10-04T23:50:00","modified_gmt":"2017-10-05T03:50:00","slug":"makowiec-poppy-seed-roll-vegan-mofo-2017-day-4","status":"publish","type":"post","link":"https:\/\/meshell.ca\/blog\/makowiec-poppy-seed-roll-vegan-mofo-2017-day-4\/","title":{"rendered":"Makowiec – Poppy Seed Roll – Vegan Mofo 2017 Day 4"},"content":{"rendered":"

I never particularly liked poppyseed rolls also known as makowiec (MAK-oh-v’yetz) when I was a kid – from a distance, I’d see them and think they were chocolate, then get close and realize it was poppies. And then I’d be filled with sadness and maybe steal a bite of icing, but otherwise, sadness.<\/p>\n

For some reason, now that I’m both older and live in a Polish neighbourhood in Toronto I find myself wanting this damn cake every time I walk by one of the handful of deli’s along Roncesvalles. But I know these are not vegan, so I keep walking.<\/p>\n

About a year ago I bought a can of poppyseed cake filling, for the novelty, not even really planning on making a makowiec because I figured I’d never get around to it. Well, thank goodness it’s VeganMofo, because here we go.<\/p>\n

\"\"<\/p>\n

This recipe is based on a few things – my experience with challah, another egg heavy bread that I make with reasonable success without eggs, and a recipe in The Art of Polish Cooking by Alina \u017bera\u0144ska circa 1968.<\/p>\n

Poppyseed Roll (Makowiec)<\/h2>\n

makes 2 rolls<\/em><\/p>\n

1 package active dry yeast (2 – 1\/4 tsp yeast)
\n1 cups warm non-dairy milk (divided)
\n4 cups all-purpose flour
\n6 tbsp sugar
\n1\/4 tsp salt
\n1\/2 cup aquafaba (what is aquafaba<\/a>?)
\n6 tbsp coconut oil or earth balance, softened
\n1 can (850g) poppyseed filling (most do not have honey in them)
\nOptional: walnuts, finely chopped<\/p>\n

Directions<\/strong><\/p>\n

In a bowl or measuring up dissolve yeast in 1\/2 cup of warm non-dairy milk.<\/p>\n

In a mixing bowl combine the flour, sugar, salt, and aquafaba.<\/p>\n

Back with your blend of yeast and non-dairy milk, add the rest of the milk and mix in the Earth balance or coconut oil. Mix until smooth (I used a stand mixer) – the dough should be dense and sticky.<\/p>\n

Prepare a clean greased bowl and throw your dough in. Cover it with a damp tea towel or loosely draped plastic wrap. Let stand in a warm place for approximately 2 hours or until it doubles in size.<\/p>\n

\"\"<\/p>\n

Once it doubles, punch it and put it on a flour covered surface. Divide it in half. That’s right, you’re going to have two rolls. Shape each piece into a large rectangle with a rolling pin and then lightly oil it. \u00a0and spread around half of a can of poppyseed filling onto your rectangle. You could add a sprinkle of walnuts on this here, or skip it.<\/p>\n

\"\"<\/p>\n

Roll your rectangle up, seem side down, and turn the ends in to keep filling from spilling out.
\nput the rolls on parchment, dull side of foil, a greased pan, silicon, your favourite baking stone, whatever, cover it, and let it rise up – it should double relatively quickly depending on how toasty your house is.<\/p>\n

Somewhere in here pre-heat oven to 175o<\/sup>C. Brush the top of your rolls with aquafaba and soy milk. Bake for 45-60 minutes or until your rolls are golden brown.<\/p>\n

Remove from oven and let them cool off.<\/p>\n

I made a simple icing with aquafaba, vanilla, cream of tartar, and icing sugar but you can also just dust with icing sugar.<\/p>\n

Hope you enjoy this recipe as much as I enjoyed making it. I think it just might tug on my nostalgic tastebuds and heartstrings.<\/p>\n

Smacznego!<\/p>\n","protected":false},"excerpt":{"rendered":"

I never particularly liked poppyseed rolls also known as makowiec (MAK-oh-v’yetz) when I was a kid – from a distance, I’d see them and think they were chocolate, then get close and realize it was poppies. And then I’d be filled with sadness and maybe steal a bite of icing,...<\/p>\n","protected":false},"author":1,"featured_media":5659,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[173,1495,4,156,1497],"tags":[1496],"class_list":["post-5643","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-polish-food","category-polish-vegan-food","category-vegan-food","category-vegan-mofo","category-vegan-mofo-2017","tag-polish-vegan-food"],"_links":{"self":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/posts\/5643","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/comments?post=5643"}],"version-history":[{"count":0,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/posts\/5643\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/media\/5659"}],"wp:attachment":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/media?parent=5643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/categories?post=5643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/tags?post=5643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}