Side Pannel
Christmas Poppy Seed and Nut Rolls
Christmas Poppy Seed and Nut Rolls
- Recipe Submitted by ADMIN on 09/26/2007
Category: Hungarian
Ingredients List
- 4 c Flour; plus flour for
- -dusting
- 2 c Butter
- 1/2 c Milk; heated to lukewarm 105
- -to 115 degrees)
- 1 tb Sugar
- 1 pk Active dry yeast
- 3 Egg yolks
- 1 Whole egg
- 3 tb Sour cream
- Walnut-Apricot Filling; see
- -recipe
- Poppy-Seed Filling; see
- -recipe
Directions
In a large mixing bowl, place flour. Cut in butter with a pastry blender or
fork until crumbly. Make a well in the center of flour mixture and pour in
milk. Sprinkle sugar and yeast over milk, stir, and let stand until foamy
(about 5 minutes).
With 2 spoons mix together liquid and dry ingredients. Cover with a tea
towel and let stand in a warm place until mixture bubbles and rises
slightly (5 to 10 minutes). Add egg yolks and 2 tablespoons sour cream and
beat to form a light dough. If dough is too stiff, add the remaining 2
tablespoons sour cream.
Turn dough out onto a floured board and knead until smooth and elastic (5
to 10 minutes). Cover with a tea towel and let stand in a warm place 30
minutes. Prepare fillings and set aside. Preheat oven to 350 degrees.
Divide dough into 4 equal portions. With a floured rolling pin, roll out 1
portion into a rectangle the thickness of a matchstick. Spread half of the
Walnut-Apricot Filling on surface of dough. Starting with a long side, roll
up jelly-roll fashion, tucking in ends. Repeat with remaining dough, using
remaining Walnut-Apricot Filling on 1 rectangle and dividing Poppy-Seed
Filling between other 2 rectangles. Place rolls on 1 or more baking sheets.
Crack the whole egg into a small bowl and beat well; brush on tops of
rolls, then prick rolls in a few places with fork tines or a needle. Let
stand 20 minutes, then brush with egg again. Bake until golden (30 to 45
minutes). Let cool on wire racks.
Serving Ideas : To serve, cut into slices about 1" thick.
NOTES : Yield: 4 rolls.
fork until crumbly. Make a well in the center of flour mixture and pour in
milk. Sprinkle sugar and yeast over milk, stir, and let stand until foamy
(about 5 minutes).
With 2 spoons mix together liquid and dry ingredients. Cover with a tea
towel and let stand in a warm place until mixture bubbles and rises
slightly (5 to 10 minutes). Add egg yolks and 2 tablespoons sour cream and
beat to form a light dough. If dough is too stiff, add the remaining 2
tablespoons sour cream.
Turn dough out onto a floured board and knead until smooth and elastic (5
to 10 minutes). Cover with a tea towel and let stand in a warm place 30
minutes. Prepare fillings and set aside. Preheat oven to 350 degrees.
Divide dough into 4 equal portions. With a floured rolling pin, roll out 1
portion into a rectangle the thickness of a matchstick. Spread half of the
Walnut-Apricot Filling on surface of dough. Starting with a long side, roll
up jelly-roll fashion, tucking in ends. Repeat with remaining dough, using
remaining Walnut-Apricot Filling on 1 rectangle and dividing Poppy-Seed
Filling between other 2 rectangles. Place rolls on 1 or more baking sheets.
Crack the whole egg into a small bowl and beat well; brush on tops of
rolls, then prick rolls in a few places with fork tines or a needle. Let
stand 20 minutes, then brush with egg again. Bake until golden (30 to 45
minutes). Let cool on wire racks.
Serving Ideas : To serve, cut into slices about 1" thick.
NOTES : Yield: 4 rolls.
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