Catholic Recipe: Nut and Poppy Seed Roll
INGREDIENTS
- 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
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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: 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
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965Tue1 JulyOrdinary TimeTuesday of the Thirteenth Week in Ordinary Time; Opt Mem of St. Junípero Serra, Priest (USA)
Today the United States celebrates the Optional Memorial of St. Junípero Serra (1713-1784). Miguel Jose Serra was born on the island of Mallorca, Spain. He took the name Junípero when he entered the Franciscan Order in 1730. Ordained in 1737, he taught philosophy and theology at the University of Padua for…
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