Ingredients: |
Ingredients: ¾ cup milk
¼ cup granulated sugar
1 tablespoon dry yeast
¼ cup butter
2¾ cups all-purpose flour
2 teaspoons grated lemon rind
¼ teaspoon salt
2 eggs, beaten
Poppy seed filling:
1 cup poppy seeds, ground
¾ cup milk
⅓ cup granulated sugar
3 tablespoons liquid honey
2 tablespoons chopped raisins
2 tablespoons butter
1 teaspoon grated lemon rind
¼ teaspoon cinnamon
1 tablespoon water
Walnut Filling:
2 cups walnuts ground
2 eggs beaten
Lemon zest from 1 lemon or 1 teaspoon vanilla
1 cup sugar
Chocolate Filling:
Cocoa, sugar, raisins and 2 tablespoons melted butter
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Directions: |
Directions:Warm milk. In separate bowl dissolve 1 teaspoon of the sugar in 2 tablespoons of the warm milk. Sprinkle in yeast. Let stand for 20 minutes or until frothy. Stir butter and remaining sugar into milk and heat until butter is melted. Let cool to lukewarm.
In a large bowl whisk 2½ cups of the flour, lemon rind and salt. Make a well in the centre; add eggs, milk mixture. With stand mixer beat to form a soft, slightly sticky dough that comes away from the side of the bowl. Turn onto floured surface; knead for 2 minutes or until smooth, adding enough of the remaining flour as necessary. Place in a greased bowl, turning to grease all over. Cover and let rise in a warm place until doubled – about an hour.
Punch down dough and turn out onto floured surface. Divide in two. Roll into a 14 x 16 inch rectangle. Leaving ½ inch border uncovered, spread with filling. Starting at long side, roll up, pinching seam to seal. Place roll on greased baking sheet. Cover loosely with greased plastic wrap; let rise in warm draft free place for 1 hour.
For the topping whisk an egg and brush some over the dough. Bake in centre of 350° oven until golden and loaf sounds hollow when tapped on bottom; about 30 minutes. Transfer baking sheet to rack; drape dry towel over loaf (for soft crust) and let cool for 20 minutes. Uncover and remove sheet. Cool completely before slicing.
Poppy seed filling: In a saucepan bring milk, sugar and honey to a boil. Stir in poppy seeds, raisins, butter, lemon rind and cinnamon; return to a boil. Reduce heat to medium; cook stirring often until fairly dry and stiff; about 8 minutes. Cool for 10 minutes.
Walnut Filling: Grind nuts. Add lemon rind and sugar to taste.
Chocolate Filling: Sprinkle dough generously with cocoa, sugar, raisins and melted butter. |
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