Czech Poppy Seed Horseshoe Rolls (Martinské podkovy)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
-
Additional Time
1 hr 30 mins
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Total Time
2 hrs 10 mins
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Servings
6 big pieces
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Calories
622 kcal
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Cuisine
Czech
Czech Poppy Seed Horseshoe Rolls (Martinské podkovy)
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In November, Bohemians celebrate St. Martin's feast day with the tradition of him arriving on a white horse. Czechs roast a goose and bake sweet pastries shaped like horseshoes or crescents. Today's recipe focuses on these festive horseshoe pastries in honor of St. Martin.
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Ingredients
Yeast dough:
- 3 cups all-purpose flour
- 1 cup warm milk 110-115°F (42°C)
- ¼ cup granulated sugar
- 2 teaspoons instant yeast
- 2 egg yolks save the whites for eggwash
- 1 Tablespoon lemon zest freshly grated
- ½ teaspoon nutmeg grated
- 3 Teaspoons sunflower oil (or canola)
- ½ teaspoon salt
Poppy seed filling:
- 1 cup ground poppy seeds
- 1 cup white yogurt 10% fat /or use a sour cream
- ⅓ cup raisins
- ⅔ cup granulated sugar
- 2 Tablespoons rum such as Costco's spiced Kirkland or Stroh 54
- ¼ teaspoon ground cinnamon
Misc.
- 2 egg whites for eggwash
- 2 Tablespoons powdered sugar to sprinkle on top
Instructions
- In a mixing bowl, combine 3 cups all-purpose flour, 1 cup warm milk, 2 egg yolks, ¼ cup granulated sugar, 1 Tablespoon lemon zest, ½ teaspoon nutmeg, ½ teaspoon salt, and 2 teaspoons instant yeast. Use a mixer to knead the mixture briefly until everything is roughly combined, typically on level 2-3 for about a minute or two.
- Next, add 3 Teaspoons sunflower oil and allow the dough to knead at medium speed for 10 minutes.
- Using a plastic spatula, remove the smooth dough from the mixing bowl and put it on a lightly flour-dusted working board. Shape the dough into a rough ball and transfer it to a clean bowl. Sprinkle a bit of flour on top, cover it with a clean tea towel, and let it sit until it doubles in volume.
- While the dough is rising, prepare the poppy seed filling. In a bowl, mix 1 cup ground poppy seeds with ⅔ cup granulated sugar and ¼ teaspoon ground cinnamon by hand. Add 1 cup white yogurt, ⅓ cup raisins, and 2 Tablespoons rum and stir to combine. Leave to rest, the filling will thicken slightly.
- Roll out the dough into as regular a rectangle as possible. Divide it in half from top to bottom and in thirds across.
- Spread a little poppy seed filling on the longer side of the rectangle. Roll up the rectangle so that it ends with the seam side down. Press the ends together to keep the filling from leaking out. Bend the rolls into a horseshoe shape. Continue until you have made all the horseshoes.
- Place the shapes on a buttered baking sheet. Cover with a clean tea towel and leave in a warm place to rise for a further 30 minutes.
- Before you start baking, preheat the oven to 350 °F. Then, take a bit of 2 egg whites you have left from making the dough and brush it on top of the horseshoes. The egg wash makes the rolls glossy. Now, put the horseshoes in the oven and bake them for 20 minutes until they turn golden brown on the outside.
- If desired, spinkle the horseshoes with 2 Tablespoons powdered sugar before serving.
Notes
- SERVING:
- STORAGE:
- The basic recipe makes 6 big horseshoe rolls.
- SERVING: Take the baked horseshoe rolls off the baking sheet and let them cool, preferably on a wire rack. When they are cool, sprinkle some powdered sugar on top, and enjoy them with a nice cup of coffee or tea.
- The rising time depends on the room conditions. In a warm environment, it may be ready in an hour, while in a cold environment, it may take up to three hours.
- STORAGE: At room temperature: Once cooled, cover with a clean tea towel or cover with plastic wrap and use within three days. If you store the pastries in the fridge, you will extend their shelf life to five days. In the freezer: After the rolls have cooled down, put them in an airtight container and keep them in the freezer. Make sure to use them within three months.
- If you follow the measurements on the recipe card, you will end up with 6 large horseshoes. But if you prefer smaller ones, simply divide the rolled-out dough into 8 rectangles.
Nutrition Information
Show Details
Calories
622kcal
(31%)
Carbohydrates
97g
(32%)
Protein
13g
(26%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
92mg
(31%)
Sodium
233mg
(10%)
Potassium
382mg
(11%)
Fiber
6g
(24%)
Sugar
37g
(74%)
Vitamin A
392IU
(8%)
Vitamin C
2mg
(2%)
Calcium
351mg
(35%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6big pieces
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Calories | 622kcal | 31% |
| Carbohydrates | 97g | 32% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 92mg | 31% |
| Sodium | 233mg | 10% |
| Potassium | 382mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 37g | 74% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 351mg | 35% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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