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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hungarian Poppy Seed and Walnut Rolls Recipe

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This recipe for Hungarian Poppy Seed and Walnut Rolls is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 tsp. traditional active dry yeast (1 package)

1/4-1/2 cup milk

1 tsp. granulated sugar

1/3 cup + 1 Tbsp. confectioners’ sugar

1/4 cup lukewarm milk
4 cups all purpose flour

1/3 cup + 1 Tbsp. granulated sugar
1/4 tsp. salt
1 1/2 sticks unsalted butter
3 egg yolks

Walnut Filling:
1 2/3 cup ground walnuts
1/2 cup sugar
2-3 tsp. grated orange rind
1/4 cup milk

Poppy Seed Filling:
2/3 cups poppy seeds, grind well
5 Tbsp. sugar
1/2 Tbsp. honey
3/4 tsp. grated lemon rind
1 Tbsp. apricot jam
Directions:
Directions:
Dissolve the yeast and granulated sugar in 1/4 cup of lukewarm milk. Set aside for 10 minutes until the liquid forms a foamy mixture. Combine the flour, confectioners sugar, and salt in a large bowl. Cut in the butter. Mix well. Make a well in the center and add the yeast mixture and egg yolks. Mix gently, gradually adding 1/4 to 1/2 cup milk until the dough can be formed into a ball. Cover with a cloth and let rise until doubled in size (2 hours). Grind the walnuts and poppy seeds separately. Mix the ingredients for the two fillings separately in a medium saucepan and simmer over a low heat for 15 minutes, stirring frequently. Remove from the stove and allow to cool. Divide the dough into two halves and roll each half on a floured surface into 12x18 inch rectangles. Spread the nut filling on one rectangle and the poppy seed filling on the other, leaving a margin of at least an inch on all edges. Turn up the sides to prevent leaking and roll the dough lengthwise to form two 12-inch rolls. Brush the tops of the rolls with egg whites, poke a few holes in them with a fork. Bake at 350 for 40-45 minutes or until golden brown. Makes 2 loaves.

 

 

 

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