The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Jewish Bakers Tests - Stan's Poppy Horns

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Trishinomaha's picture
Trishinomaha

Jewish Bakers Tests - Stan's Poppy Horns

Obviously we can't share the recipes - you'll have to buy the Jewish Baker's Cookbook for that =) but I made the poppy horns yesterday and they turned out beautifully. The dough is a dream to work with and the flavor is unbeatable! 

EarleG's picture
EarleG

Hi Trish,


The poppy horns are absolutely beautiful!  They bring back memories of the ones I used to buy and eat 50 years ago.  Great job and thanks for the memories.


Earle

Trishinomaha's picture
Trishinomaha

Thanks for the lovely compliment Earle - I appreciate it! I will give a hint that the recipe contains just a bit of malt and I think it makes the flavor oh so good. I am anxious to see the final published cookbook for all the recipes.

EvaB's picture
EvaB

book that I am going to get if it breaks the bank! They just look so good, and I bet taste better!

Trishinomaha's picture
Trishinomaha

The authors are long time bakers. At least one of them I know was a professional baker for many years - I am anxious to see the finished cookbook. Thanks for the nice compliment - I am a relatively new baker and I was very pleased with the results of this recipe and how it turned out.

dmsnyder's picture
dmsnyder

David

Trishinomaha's picture
Trishinomaha

Coming from you - someone I have followed once I got familiar with the posters on TFL - I consider this an ultimate compliment =).


Trish

Paddyscake's picture
Paddyscake

Those look awesome. You did a great job and I bet they taste wonderful!


Betty

cliffgarz's picture
cliffgarz

so is it sweet and buttery inside?  where can the book be purchased I searched for the title above but nothing came up can you post more info


 


thanks

Trishinomaha's picture
Trishinomaha

The recipe does call for a bit of sugar and eggs - no butter was added. I think the thing that gives these rolls such a different delicious flavor is the malt powder in the recipe. They were delicious and I will be making them again - they disappeared pretty fast around here. The recipes we all did in this thread were test recipes for the New York Bakers Cookbook which has yet to be published so we can't share recipes yet. Stan and Norm are great contributors of this blog and I know as soon as the book is ready to be offered to the general public there will be an announcement here so keep your eye out! The book would make a great holiday gift.

highmtnpam's picture
highmtnpam

  Hi,  You can find this book at Amazon, King Arthur,or  Barnes and Nobel.  Pam

LindyD's picture
LindyD

The recipe this thread refers to comes from Norm and Stan, who were using TFL members as test bakers for their yet-to-be published (and yet to be officially titled) book.


I imagine that once it's ready for publication, they will post that info here.


 

highmtnpam's picture
highmtnpam

Sorry, thought we were talking about another book.  Can hardly wait for Norm and Stan's cookbook.  Everything looks so good.  Pam

Przytulanka's picture
Przytulanka

Polish Paluszki z Makiem or  Maslane Rogale z Makiem -  Fingers with Poppy Seeds (you can see the photos and the recipe here: http://everycakeyoubake.blogspot.com/2008/05/paluchy-z-makiem.html - blog is in Polish but this recipe is not so complicated and  with the Google translator this is not a problem)


 or Buttery Croissant (yeasted) with Poppy Seeds . They are very popular in Poland. 


I never baked them because I prefer eating  whole grain sourdough bread.


 The Horn shape (Rozki) is not familliar to me. I'm from  the north part of Poland and it`s possible that in other regions of Poland that shape is more popular.


 

Cooking202's picture
Cooking202

above looks very much like the rohlichy that I love to make,  very simple and very tasty.  While waiting for the much anticipated book.....I have to have it.......you might give these a try I don't think you'll be dissapointed.


ROHLICKY


1 cup warm milk
1 cup warm water
2 1/2 teaspoons dry yeast
3/4 cup corn oil (I prefer Mazola)
1/2 cup sugar
2 eggs
1 tsp. salt
5 - 6 cups flour


Dissolve yeast in warm water. Stir in milk, oil, sugar, eggs and salt. Add in flour to make a soft dough (stand mixer or bread machine). Place in lightly oiled bowl, turning to coat completely; cover and let rise until double; punch down. The rising and punching down can be repeated several times; just be sure not to let the dough rise more than double each time. I prefer 2 or 3 risings as I believe it results in a more tender roll, but one rising is sufficient.


Roll dough into a circle about 12 inches in diameter and about 1/2 inch thick.
Cut circle into 8 wedges, I find a pizza wheel works well. Form each wedge into a crescent by rolling from the wide end towards the point. Place rolls on parchment lined pan with point underneath.


Brush tops of rohlicky with 1 egg yolk beaten with 1 tablespoon water. Sprinkle generously with poppy seed. Let rise until double.

Bake at 375º until lightly browned, approximately 15-20 minutes. Brush with melted butter immediately upon removing from oven.