Catholic Recipe: Nut and Poppy Seed Roll
- 2 packages active dry, or cake, yeast
- 1 cup lukewarm water
- 1 cup butter
- 4 cups sifted all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 egg yolks
Filling with Poppy Seeds - 1 cup milk
- 1/2 pound ground poppy seeds
- 1 cup sugar
Filling with Nuts: - 1 cup warm milk
- 1 pound ground walnuts
- 1/2 cup sugar
Details
- Yield: 4 rolls
- Prep Time: 2 hours
- Difficulty: • • • •
- Cost: $$$$
- For Ages: 11+
- Origin: Central Europe
- None
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Feasts
Also Called: Nussbeugel
DIRECTIONS
Dissolve yeast in lukewarm water in large bowl; reserve. Cut butter into flour, salt, sugar until coarse. Make a "well"; add unbeaten yolks. Add yeast mixture; stir well for 5 minutes. Divide dough into 4 portions; set aside to rise while fillings are being prepared. Poppy seed filling:
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Heat milk. Add poppy seeds, stirring until milk is absorbed. Remove from heat. Add sugar. Nut filling:
Heat milk. Add nuts, sugar, stirring until milk is absorbed. When dough is ready and filling is made, roll 1 section of dough into rectangle 1/4 inch thick. Spread filling on dough. Roll as for jelly roll. Make 4 rolls; 2 of poppy seed, 2 of nut mixture. Place rolls on lightly greased baking sheet. Brush with egg. Reserve 20 minutes. Bake 30 minutes at 425°. Yield, 4 rolls
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