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This is an fun idea for something to do if you're shut in and unable to travel to see family - a Zoom Bake! BB member Monica Bugbee and her friend Ben decided to choose a recipe and try making it at the same time, although they were states apart. Below is the recipe, and Monica tells the story much better than I could, so...
Zoom has become a great way to stay in touch with friends and family over the past year. I live in South Dakota, and Ben, one of my good friends lives in Arizona. But sitting in front of a computer and just talking can get old, so we decided we would try long distance baking. We would choose the same recipe, take the laptop to the kitchen, and bake desserts together!
I learned about the Burgenland Bunch when my mother (Louise) found Tom Steichen and Willi Schmidt quite by accident and they helped her to translate some family documents (see newsletter #318). After discovering the recipe section of the Burgenland Bunch newsletter, I suggested we try some Hungarian recipes. We chose a poppy seed roll using a recipe by Hildegard Kohlmann, published in newsletter #236. The original recipe makes two loaves, one poppy seed and one with walnut filling, but I cut it in half to just make a single poppy seed roll. The adapted recipe is included here.
As you can see from the pictures, neither of us managed to achieve the perfect thin swirl of poppy seeds and dough, but they were both delicious!
And Zoom baking is great way to stay connected with faraway friends and family and end up with a tasty treat too! I hope some of you will try your own Zoom Bakes! Next time I will be attempting the same recipe but with walnut filling and working towards the illusive perfect swirl!
(from Hildegard Kohlman in newsletter #236,
adapted for one loaf by Monica Bugbee)
Ingredients:
- 1/4 cup granulated sugar
- 1/2 tsp. salt
- 2 tablespoons butter
- 1/2 cup hot milk
- 1 pkg. active dry yeast
- 1/8 cup warm water
- 1 egg
- 2-1/4 cups flour
Note: (High Altitude Hungarian flour is a necessity on the high plains of western South Dakota)
Save for later:- 1 Tbsp. melted butter
Stir sugar, salt, and 2 tbsp butter into hot milk. Cool to lukewarm. Sprinkle yeast over warm water in large bowl; stir to dissolve.
Stir in lukewarm milk mixture; add egg and 1-1/4 cup flour.
Beat at high speed with electric mixer for 2 minutes. With a wooden spoon gradually beat in remaining 1 cup flour.
Knead with hands until the dough is stiff enough to leave the side of bowl.
Place dough in lightly greased large bowl. Turn dough over to bring greased side up; cover with towel.
Let rise in warm place (85°F.) free from drafts until double in bulk - about 1 hour.
Ingredients:
- 1/2 lb. poppy seeds, ground
- 1 cup hot milk
- 1/2 cup sugar
- 1/4 tsp. lemon rind, grated
- 2 to 3 Tbsp. butter
- 1 tsp. raisins
- dash of cinnamon
- 1 egg white
Cook poppy seeds in milk for 2 to 3 minutes; stir.
Mix with lemon rind, raisins, cinnamon, sugar, and butter. Cool.
Punch dough down. On lightly floured surface, turn out dough; cover with bowl. Let rest for 10 minutes.
Roll out dough about 15 inches wide and 20 inches in length. Spread with poppy seed filling. Starting from the wide side roll up tightly, jelly roll fashion; seal by pinching edges to dough with fingers. Roll back and forth so that roll is even all over. Put on greased jelly roll pan.
Let it rise in warm place (85°F.) covered with towel, free from drafts, until double in bulk - 1 hour.
Preheat oven to 350°F. Brush roll with 1 tablespoon melted butter. Bake 35 to 40 minutes until golden. Cool on wire rack.