Catholic Recipe: Nut and Poppy Seed Roll

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