Liturgical Year : Recipes : Nut and Poppy Seed Roll

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, 1965