Gingerbread buns with poppy seed filling
This is a fusion of two major Christmas flavours in Poland: gingerbread (which smells and tastes just like pumpkin spice) and poppy seed with honey, dried fruits, and candied orange peel. If you ever come to Poland for Christmas, you will see a bunch of baked goods filled with poppy seed. Poppy seed is derived from a gorgeous red flower that cannot be grown without a permission (because it is used to make drugs). Raw poppy seed is ground 3 times, then seasoned with honey. Finally, finely chopped candied orange peel, chopped almonds, hazelnuts, walnuts, raisins and dried cranberries are added. It's just mouth watering...
Gingerbread is traditionally baked in the city of Toruń. We make gingerbread cookies for Christmas and adorn Christmas tree with these beauties. However, we also bake a special version of gingerbread, called "the old Polish maturing gingerbread". We make a cake batter and leave it to mature in a cold place for... at least 4 weeks. And yes, it contains raw eggs. The longer you keep it before baking, the better. The funny thing is that you can keep this cake (baked, of course) in a dark dry place forever. Once, we forgot about the Christmas leftovers and found them some time around Easter and it was still delicious.
Today, I suggest that you make something simpler that still embodies the flavors of Polish Christmas. Merry Christmas from Warsaw! Wesołych Świąt!
Active time: 20 minutes
Waiting time: 75 minutes
Ingredients:
1/2 cup milk
1/4 cup white sugar
20 g fresh yeast
1 egg
2 cups all purpose flour
2 Tbs pumpkin spice
5 Tbs melted butter
3 Tbs canola oil (to oil the pan)
Poppy seed filling
3/4 cup poppy seed
1 1/2 cup hot milk
3 Tbs honey
1 Tbs candied orange zest
1 Tbs raisins
Mix luke warm milk with sugar and yeast. Cover with a clean cloth and allow to foam (5 minutes). Add egg, flour, pumpkin spice and melted butter. With a hook attachment of your standing mixer, mix the dough for 5 minutes. Form into a ball, oil the surface, cover with a clean cloth. Leave it in a warm place for 1 hour allow to raise.
In the meantime, make the filling. Bring the milk to boil and pour over poppy seed. Wait 5 minutes for the seeds to absorb milk and grind them in a meat grinder 3 times. Then, add honey, orange zest and raising. Season with honey to taste.
Let's return to the dough. Take it of the bowl, put on a floured surface and roll to form a rectangle - 25 cm x 35 cm. Spread the filling evenly. Roll the dough along the longer side as you do with cinnamon rolls and cut them into 3 cm wide slices. Oil the tin with the remaining oil. Place the rolls in the pan. Heat oven to 180 degress C or 350 degress F. Place the tin in the oven and bake for 20 minutes, until golden brown. Remove from oven, allow to chill and remove from the pan.
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