This recipe has a complicated history. My friend from Switzerland managed to procure it and I find it fascinating, as it apparently has roots in Warsaw, but it reminds me of southern Polish/Slovak cuisine. It simply goes to show how much variety there is from one household to the next. I have adjusted the recipe only slightly from the instructions passed on to me, reducing the poppy seed quantity.
This recipe has a complicated history. My friend from Switzerland managed to procure it and I find it fascinating, as it apparently has roots in Warsaw, but it reminds me of southern Polish/Slovak cuisine. It simply goes to show how much variety there is from one household to the next. I have adjusted the recipe only slightly from the instructions passed on to me, reducing the poppy seed quantity.
2 tablespoons raisins (soaked in 50ml/3 tablespoons dark rum)
20 grams butter
4 tablespoons good-quality runny honey
FOR THE DOUGH
125 millilitres milk (warmed)
15 grams fresh yeast or 7g (1¼ oz) dried
60 grams caster sugar
220 grams plain flour (plus extra to dust)
pinch of salt
1 egg (lightly beaten)
1 teaspoon vodka
1 teaspoon vanilla extract
rapeseed oil (canola), for frying
7 ounces poppy seeds
¾ ounce superfine sugar
1¾ ounces sliced almonds (lightly toasted)
1½ ounces walnuts (crushed)
2 tablespoons raisins (soaked in 50ml/3 tablespoons dark rum)
¾ ounce butter
4 tablespoons good-quality honey
FOR THE DOUGH
½ cup milk (warmed)
½ ounce fresh yeast or 7g (1¼ oz) dried
2¼ ounces superfine sugar
about 1½ cups all-purpose flour (plus extra to dust)
pinch of salt
1 egg (lightly beaten)
1 teaspoon vodka
1 teaspoon vanilla extract
rapeseed oil (canola), for frying
Method
Deep-Fried Dessert Dumplings with Rum and Poppy Seeds is a guest recipe by Zuza Zak so we are not able to answer questions regarding this recipe
Wash the poppy seeds under running water, then put them in a large pan, pour over fresh water to cover by about 2.5cm (1in) and bring to the boil. Turn down the heat and simmer for about 20 minutes – it should be bubbling a little on the surface. Turn the heat off and leave, covered, overnight. If there is any water left in the pan after cooling, drain it away.
The next day, put the warm milk in a small bowl, add the yeast, sugar and 1 tablespoon of the flour. Mix well, cover with a clean dish towel and leave in a warm place for about 30 minutes, or until the mixture has doubled in size. (This leavening mixture is known as zaczyn.)
Meanwhile, transfer the poppy seeds to a food processor and blitz until they release a milky substance and become one, light-grey mass, about 10–15 minutes. Towards the end of the blending process, add the sugar, most of the almonds (reserve a handful for decoration) and all of the walnuts and raisins (along with the rum) and blitz until well combined but still with some texture. Spread this out onto a large plate.
Transfer the zaczyn to a large bowl, add the rest of the flour, the salt, egg, vodka and vanilla extract and mix well with your hands. Cover again and leave to rest in a warm place once more to rise (about 30 minutes). Heat about 1cm (1½ in) of oil in a large frying pan. Turn the dough out onto a floured work surface and knead, incorporating just enough flour so that the dough can be rolled out without sticking. Use an upturned shot glass to cut little circles of 4–5cm (1½–2in) in diameter. Re-roll the dough as necessary; you should have enough dough for about 20 circles.
Fry the dough circles in the hot oil in batches. They should puff up with hollow insides. Once golden, remove using a slotted spoon and drain on a plate lined with paper towels.
Melt the butter and runny honey in a small saucepan. Brush it all over the dumplings, then roll them in the poppy seed mixture to coat. Sprinkle with the reserved almonds and serve warm.
Wash the poppy seeds under running water, then put them in a large pan, pour over fresh water to cover by about 2.5cm (1in) and bring to the boil. Turn down the heat and simmer for about 20 minutes – it should be bubbling a little on the surface. Turn the heat off and leave, covered, overnight. If there is any water left in the pan after cooling, drain it away.
The next day, put the warm milk in a small bowl, add the yeast, sugar and 1 tablespoon of the flour. Mix well, cover with a clean dish towel and leave in a warm place for about 30 minutes, or until the mixture has doubled in size. (This leavening mixture is known as zaczyn.)
Meanwhile, transfer the poppy seeds to a food processor and blitz until they release a milky substance and become one, light-grey mass, about 10–15 minutes. Towards the end of the blending process, add the sugar, most of the almonds (reserve a handful for decoration) and all of the walnuts and raisins (along with the rum) and blitz until well combined but still with some texture. Spread this out onto a large plate.
Transfer the zaczyn to a large bowl, add the rest of the flour, the salt, egg, vodka and vanilla extract and mix well with your hands. Cover again and leave to rest in a warm place once more to rise (about 30 minutes). Heat about 1cm (1½ in) of oil in a large frying pan. Turn the dough out onto a floured work surface and knead, incorporating just enough flour so that the dough can be rolled out without sticking. Use an upturned shot glass to cut little circles of 4–5cm (1½–2in) in diameter. Re-roll the dough as necessary; you should have enough dough for about 20 circles.
Fry the dough circles in the hot oil in batches. They should puff up with hollow insides. Once golden, remove using a slotted spoon and drain on a plate lined with paper towels.
Melt the butter and honey in a small saucepan. Brush it all over the dumplings, then roll them in the poppy seed mixture to coat. Sprinkle with the reserved almonds and serve warm.
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