Nut and Poppy Seed Roll ( Hedeg Kelet) |
|
 |
Prep Time: 1440 Minutes Cook Time: 35 Minutes |
Ready In: 1475 Minutes Servings: 2 |
|
From Goldie again at Hope Lodge. I hope I spelled the Hungarian name of the recipe right; it was in little print. She says roll thick. Again, help from anyone on these would be GREATLY loved since I have never done Hungarian cooking before. Just learning Czech for my sweetie Rudy and this seemed very close, and poppyseed is his favorite. Ingredients:
1 teaspoon yeast |
1/4 cup lukewarm milk |
1 teaspoon sugar |
1 tablespoon flour |
1/2 lb melted butter |
1 cup cream, half and half |
4 egg yolks, beaten |
3/4 teaspoon salt |
1 tablespoon sugar |
4 cups flour |
1/2 lb ground poppy seed |
3/4 cup sugar |
1/2 cup warm milk |
1 lb ground walnuts |
1/2 cup sugar |
1/2 cup warm milk |
Directions:
1. Dissolve yeast in lukewarm milk; add 1 teaspoon sugar and 1 tablespoon flour; set aside.
2. Melt butter; add 1/2 and 1/2 cream and beaten egg yolks; add this mixture to the yeast mixture.
3. To the combined mixture add salt, 1 tablespoon sugar and flour; mix together, and divide into 4 parts.
4. Put in refrigerator overnight.( the dough is very soft so must be chilled to work with ).
5. Roll each part 1/2 inch thick.
6. Spread with filling. ( i use solo brand canned filling here , but i put recipe of how they made the filling so its not lost ).
7. Sprinkle with butter; roll into loaves as for a jelly roll;( spray sheet with pam cause these suckers stick) let stand 2 hours.
8. Brush with egg white slightly beaten.
9. Bake at 375 degrees Fahrenheit for 35 minutes.
|
|