Central Europe

Malowiec, Zimtsterne, Katanov Brambrky

Stephenie Denney
Kennedy Irwin
Cayla Taylor

Poland
Malowiec (Poppy-Seed Roll) History

Malowiec also known as a poppy-seed roll is a sweet yeast bread popular among the
Silesia region of Poland. Traditionally, Malowiec is prepared for the Easter and Christmas
season. Christmas in Poland is known as Wigilia. The thousand seeds contained in one poppy
head is a symbol of harvest and fertility, which is a common belief among Christians. The Poles
and Slaves however believe eating a poppy-seed roll during the holiday season will bring them
luck in life.

Makowiec (Poppy-Seed Roll)

Yields: 2 Rolls
Amounts
Ingredients
Filling
Poppy Seeds
Butter
Honey
Raisins
Lemon
Candied Orange Rind
Vanilla Extract
Egg Yolks
Sugar
Egg Whites

2 Cups
1 Tbs
3 Tbs
Cup
1 ea
Cup
- 1 tsp
2 ea
Cups
2 ea

Dough
Yeast (52.5g of Fresh Yeast)
Sugar
Milk, Warm
Flour
Egg Yolks
2nd Sugar
2nd Flour
Whole Egg
Butter

1 Cakes
1 Tbs
Cups
Cups
2 ea
Cup
2 Cups
1ea
4

Tbs

Method
1. Rinse and drain poppy seeds
2. Scald with boiling water, cook 15 minutes in a pot
3. Remove from heat cover and cool to room temperature, preferred to cool overnight
4. Drain well and grind through fine-mesh strainer three times
5. Melt 1 Tbs butter in skillet, add poppy seeds, honey, raisins (rinsed and drained), grated
rind of a lemon, and chopped candied orange rind
6. Simmer on low heat for 10 minutes stirring constantly, add vanilla then set aside
7. When cool beat 2 egg yolks with cups sugar until creamy and stir into mixture
8. Fold into stiff peak egg whites
9. Mix yeast with 1Tbs sugar, and warm milk
10. Stir in cup flour, cover and ferment for about an hour
11. Beat 2 egg yolks with cup sugar until creamy and add to yeast mixture
12. Mix in 2 cups flour and one whole egg
13. Work in 4 Tbs of melted butter and knead until smooth and silky
14. Bulk ferment, once double in size divide dough in half
15. Roll to about to inch thick

16. Spread poppy seed filling on top of sheeted dough leaving a inch margin round edges
17. Roll up like a roulade and place in loaf pans proof until double in size
18. Bake 400F for 50 minutes
19. Dust with confectioners sugar or glaze with white icing

Germany
Zimtsterne History

Zimtsterne fist originated in the region of Swabia in Bavaria. However, this cookie is
now a traditional dessert enjoyed in Germany during the time of Advent. They are traditionally
made with egg whites, sugar, almonds, and cinnamon. It was created in the German-Jewish
communities for Yom Kippur or Day of Atonement and the traditional star shape represents the
first star. These are classical Christmas cookies enjoyed all around Central Europe.

Zimtsterne
Yields: 2 Dozen Cookies
Amounts
Ingredients
Confectioners sugar 10x
Almond
Cinnamon
Egg Whites
Lemon Zest

2 Cups
15 oz
1 Tsp
3 ea
2 tsp

Method
1. Process cup confectioners sugar, 10 oz almonds, and all cinnamon until nuts are finely
ground
2. Whip egg whites to soft peaks (about 1 min); gradually add remaining confectioners sugar
until peaks are thick, creamy, and somewhat stiff (about 2 mins)
3. Set aside 152 grams of this mix
4. Fold almond mix and zest into meringue to make a stiff dough
5. Bake at 250F
6. Roll out dough to inch thick; use more sugar to dust if sticking
7. Cut out stars and brush with reserved meringue
8. Press almonds on to the cookie and bake for 30 mins then turn oven off, open door and let
cookies dry for 10 mins

Czech Republic
Katanov Brambrky (Chestnut Potatoes) History

These are truffle-like confections found in bakeries in the Czech Republic during the
Christmas holidays. These truffles are supposed to resemble potatoes. The reason
Chestnuts are used is because at this time of year they are in excess and ripe, thus the
Chestnut being very prominent in dishes and desserts this time of year.

Katanov Brambrky (Chestnut Potatoes)

Yields: 27 Truffles
Amounts
Ingredients
Fresh Chestnuts/Chestnut Puree
Granulated Sugar
Brandy
Unsweetened Dark Chocolate, Grated
Nutmeg
Vanilla Extract
Dutch-Processed Cocoa Powder
Confectioners Sugar

12 oz
Cup
Cup
1 oz
Pinch
tsp
Cup
Cup

Method
(If using fresh Chestnuts)
1. With a small knife, cut open the X on the side of each chestnut. Put in a medium
sauce pan and bring to a boil. Cook for about 10 min., Until it is released outer
shell.
2. Drain the chestnuts, cover and keep warm. Using a small knife remove them from
the shell and husk. You will need about 1 1/3 cup.
3. In saucepan bring sugar and brandy and boil for about 1min. Add chestnuts and put
on a well-fitting lid; Cook on a medium heat, occasionally stirring and if the liquid
evaporates and pour a little water to supplement. The chestnuts are done when they
are very soft, this should take about 10-15min.
4. Let it cool down a bit from the food processor.
(if you are using chestnut puree you would start the process here)
1. Add the chocolate, vanilla sugar and nuts. Puree until smooth.
2. Roll into 1 balls.
3. Mix cocoa with sugar and roll the balls in it, which must have an irregular shape
like potatoes.
4. Store in an airtight container.
5. Before serving them again dusted in cocoa with sugar and put in paper cups.