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, 1965Wed30 April
Today is the Optional Memorial of St. Pius V (1504-1572). He joined the Dominicans at the age of fourteen; he was sixty-two when he was elected Pope. His reign, though short, was one of the most fruitful of the sixteenth century. To Protestantism, which had proclaimed the Reformation, St. Pius replied by…
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