According to Scott Cunningham:
Poppy seeds come from the opium poppy, but don’t get too excited as they are the ripe seeds taken once the seed head has dried. Apparently, the seeds were often used as lucky talismans, sometimes dipped in gold first.
An old invisibility recipe says to soak poppy seeds in wine for 15 days and then drink the wine each day for five days while fasting…I would imagine it makes you fall over rather then become invisible!
The poppy flower has long been associated with witches and the wise woman and was said to be included in flying ointments.
Sprinkle the seed around your property to confuse evil spirits and apparently to ward off vampires who feel impelled to stop to count them… (Scott Cunningham (2004).Cunningham’s Encyclopedia of Magical Herbs. Llewellyn. p. 211.).
Well, I’ve had poppy seed roll at least once a year for the past 25 years and still haven’t noticed any of its magical properties. The cake is very popular in Central and Eastern Europe. In Poland we usually make it for Christmas or Easter. Only few people bother nowadays to make their own poppy seed stuffing. We usually buy the ready made one.
Traditionally it’s a ROLL, however this time I prepared poppy seed Christmas star wrapped in nice yeast dough.
You can replace poppy seed filling with any filling of your choice – chocolate, dried date paste, savory stuffing, etc.
I used the ready made poppy seeds filling (if it’s not available in your country, refer to this recipe) and added some orange zest, spices, dried dates and almonds. Just fell free to experiment 🙂
Poppy Seed Star (25cm Ø)
1 1/2 cup poppy seed stuffing (about 200 g)
I also added 100 g almonds, 5 tbls of gingerbread spice mix (cinnamon, cardamon, cloves, allspice, anise, ginger), orange zest and some dried dates
300 g all-purpose flour
1,5 tbls dry yeast of 12 g fresh
1/2 cup warm milk (125ml)
50 g melted butter
45 g sugar
1/4 tsp salt
1 egg to coat the top (for the shine!)
- Mix flour, yeast, milk, egg, sugar,salt and knead your dough. Add melted butter.
- Knead dough until it is smooth and flexible. Afterwards cover it with clean cloth and put aside in warm place for about 90 minutes. It should double its size.
- Knead it again, divide into two pieces and roll out each one of them. Transfer first part onto a bottom of baking form to form regular circle.
- Spread poppy seed stuffing on top of it and cover with the second part of your dough. Stick edges of two pieces with your fingers.
- Subsequently cut your cake into 24 slices. Don’t cut the center of a cake as it will hold everything together.
- Hold two slices and roll them inside out, sticking the ends of a dough.
- Spread some egg white on top to make it shiny once it’s baked.
- Bake for 35 mins in 180 C.
It might sound complicated, therefore please watch the movie I prepared for you 🙂