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Poppy-seed or nut rolls
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50 dkg (1 pound) flour
20 dkg (7 ounces) margarine
0.5 L (1 US pint) milk
2 eggs
3 dkg (1 ounce) fresh yeast
1 lemon
10-15 dkg (5 ounces) ground poppy-seed
10-15 dkg (5 ounces) ground nut
apricot jam
sugar
salt
cinnamon and ground clove
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Crumble the flour with the margarine together in a bowl. Put the yeast and a spoon of sugar into half a cup of warm milk. Mix them and let it rise in a warm place. Make a cavity in the middle of the flour and put an egg, some salt, a little sugar and the yeast in it. With some warm milk (approximately 0.35 L ~ 0.7 US pint) knead a neither too hard, nor too soft dough. Cover it with a cloth and put it to a warm place to rise. After it has risen, cut the dough in two and roll them out nicely. Spread them thin with apricot jam. Add sugar, raisin, cinnamon and groud clove to the poppy-seed (the same to the ground nut) to taste. Grate the skin of the lemon and add it to the filling. Spread one dough with the poppy-seed filling, the other one with the nut filing and roll both like a jelly roll. The rolls are left covered to rise for half an hour in a warm place. Before putting them into the hot oven, brush both of them with egg yolk.
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Preparation Time: 2 hours |
Serves: 2 rolls |
| Recipe Origin: Hungary |
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Submitted by: |
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Zita Turcsik
Hungary |
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| This recipe has been viewed 8637 times. |
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