Christmas p(art)y

Ingredients (proportion for 2 struclas) mold dimensions 30x10

A method of preparing:

Cake:

• 500 g of flour,
• 40 g of fresh yeast,
• 250 ml of milk,
• 3 yolks (leave the egg white - they will be useful for the poppy seed mass),
• 120 g of sugar,
• 60 g of butter,
• 1/2 teaspoon of salt,
• a few drops of vanilla essence or 1 tablespoon of sugar with real vanilla
• 1 egg for spreading

Poppy seed mass (proportion per 2 struclas):

• 500 g of poppy seeds,
• approx. 1/2 liter of milk,
• 200 g of sugar,
• 3 tablespoons of honey,
• 60 g of butter,
• 2 egg whites,
• 30 g of blanched, chopped almonds,
• 30 g of raisins,
• 30 g of orange peel,
• 1 teaspoon of rum (optional)

Additionally:

• powdered sugar

1. Grind the yeast with a tablespoon of sugar, 2 tablespoons of flour and 3 tablespoons of warm milk. Leave the solution to rise.
2. Sift the flour into a deep bowl, mix with salt. Whip egg yolks with sugar to a fluffy cream. Melt the butter and heat it along with the remaining milk.
3. Put what has grown into a bowl with flour. Add grated egg yolks, vanilla and mix everything. Kneading the dough slowly, gradually add the warm milk with melted butter. Knead until the dough is smooth, plump and shiny. Shape into a ball and leave it to rise in a bowl dusted with flour until it doubles in size.
4. Divide the dough into two equal parts. Roll each of them thinly into a rectangular shape.
5. Rinse the poppy seeds and scald them with boiling water (it is best to do it in the evening, the day before the planned poppy seed cake preparation). Drain the water, then pour the milk over the poppy seeds in a pot and simmer for about 15 minutes. Drain and squeeze the poppy seeds well (preferably through a cotton cloth), then grind two or three times.
6. Melt the butter. Put the ground poppy seeds into a pot or a deep pan. Add melted butter, honey, sugar and dried fruit and simmer for about 10 minutes, stirring constantly. Cool the mass and mix with rum.
7. Beat the egg whites with a pinch of salt until stiff and mix gently with the cold poppy seed mass.
8. Brush the dough with beaten egg white and put on the poppy seed mass, leaving about 2 cm of free space on the edges and roll it tightly into a roll, rolling the edges inwards to close the string.
9. Put the formed poppy-seed cake into cake molds lined with baking paper and leave to rise. When the dough reaches the edges of the pan, brush the top of the strudel with beaten egg and place in the oven preheated to 170 degrees. Bake for 40-50 minutes (until the stick is dry).
10. After cooling, sprinkle generously with powdered sugar.

A method of preparing:

• 250 g of wheat
• 250 g of poppy seeds
• 300 g of dried fruits (nuts, almonds, raisins) (figs, dates - optional)
• 250 g of honey
• 25 ml of rum

1. Soak the wheat, cook it for about an hour, changing the water twice during cooking. Drain softly. Pour milk over the washed poppy seed and simmer it over low heat, then grind it 3-4 times. We rub with heated honey.
2. Dried fruits, nuts, almonds (figs, dates-optional) chop. Soak the raisins in rum. We combine poppy seeds with all dried fruits and dried wheat and mix. Put in the fridge for a few hours. The older Kutia, the better.

A method of preparing:

• 0.5 kg of Wrocław flour,
• 25 grams of natural honey (may be artificial),
• 10 grams of sugar,
• 10 grams of fat (butter, margarine or lard)
• 2 teaspoons of gingerbread spices,
• 1 teaspoon of cocoa,
• 1 egg,
• 2 spoons of baking powder,
• 0.5 teaspoons of soda,
• 6 tablespoons of liquid (coffee or water).

• For the caramel

• 1 tablespoon of sugar,
• 1 tablespoon of water.

1. Prepare the caramel in a small pot or pan with a thick bottom. Add a tablespoon of sugar and water, heat until the obtained sugar syrup turns golden brown, it takes a few minutes.
2. Take the pot / pan off the heat, add hot liquid, fat, sugar, honey, spices, cocoa. Heat until ingredients dissolve. The mass should be cooled down, poured into a large bowl, add an egg. Sift the flour into a separate bowl and mix it with the baking powder and baking soda. Gradually add to the mass into the large bowl, mixing with a mixer. The resulting dough will be slightly sticky.
3. Roll out dough pieces on a board sprinkled with flour to a thickness of about 3 mm. Cut out cookies. Place on a baking sheet, keeping gaps. The cookies will rise during baking.
4. Bake each portion in an oven preheated to 180 degrees for about 7-8 minutes. Remove it immediately after baking and leave it to cool.

A method of preparing:

• 500 g of poppy seeds
• 1 cup of milk
• 100 g of honey
• dates
• figs
• orange peel
• lemon juice
• hazelnuts
• almond flavor
• spoon of butter
• a piece of wheat sweet roll
• about 1 cup of milk for roll soaking
• tangerines
• dried fruits and nuts to garnish

1. Soak the poppy seeds in boiled milk, preferably overnight, pour out the excess, grind the poppy seeds through a grinder on a fine mesh. Add chopped dried fruit and honey to the poppy seeds. Melt the butter in a pan and fry the poppy seeds to the desired consistency and leave to cool.
2. Cut the bun into cubes and dry it in the oven or in a dry frying pan, then pour over the boiled milk.
3. Arrange the poppy seeds and a roll in a salad bowl alternately, decorate with mandarin and dried fruit.