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
