Poppy Seed Roll -- Traditional Hungarian Pastry

Ingredients:
2 1/4 tsps of traditional active dry yeast (1 package)
1/4-1/2 cup milk
1 tsp granulated sugar
1/4 cup lukewarm milk
4 cups all purpose flour
1/3 cup + 1 tbsp icing sugar
1/4 tsp salt
1 1/2 sticks of unsalted butter
3 egg yolks
Walnut puree filling: 1 2/3 cup of ground walnut; 1/2 cup sugar; 2-3 tsp of grated lemon rind; 1/4 cup water
Poppy Seeds filling: 2/3 cups poppy seeds, grind well; 5 tbsp sugar; 1/2 tbsp honey; 1/4 tsp + 1/2 tsp grated lemon rind; 1/2 tbsp +1/4 tbsp+1/4 tbsp apricot jam

Directions:
Dissolve the yeast and granulated sugar in 1/4 cup of lukewarm milk. Set aside for 10 minutes until the liquid forms a foamy mixture.

Combine the flour, icing sugar, and salt in a large bowl. Cut in the butter. Mix well.

Make a well in the center and add the yeast mixture and egg yolks. Mix gently, gradually adding 1/4 to 1/2 cup milk until the dough can be formed into a ball. Cover with a cloth and let rise until doubled in size (2 hours).

Grind the walnuts and poppy seeds separately.

Mix the ingredients for the two fillings separately in a medium saucepan and simmer over a low heat for 15 minutes, stirring frequently. Remove from the stove and allow to cool.

Divide the dough into two halves and roll each half on a floured surface into 12x18 inch rectangles. Spread the nut filling on one rectangle and the poppy seed filling on the other, leaving a margin of at least an inch on all edges.

Turn up the sides to prevent leaking and roll the beigli lengthwise to form two 12-inch rolls. Brush the tops of the rolls with egg whites, poke a few holes in them with a fork.

Bake at 350°F for 40-45 minutes or until golden brown. --www.wikihow.com.

Ingredients:
5 or 6 c. flour
1 lg. fresh yeast or 3 dry yeast
1 can milk
6 egg yolks
1 tsp. vanilla
1 lb. butter
1/2 tsp. salt
1 or 2 cans poppy seed filling

Directions:
Scald milk; add butter, sugar, salt, and dissolve. Let cool. Mix yeast in 1/4 cup warm water. Let rise or soften.

Beat eggs until light. Mix yeast mixture, milk, and eggs together. Put flour in large mixing bowl. Mix flour and mixture together and knead as for bread until satiny.

Place dough in a greased bowl and cover. It can be refrigerated for up to 24 hours. Divide the dough into 4 balls of dough. Roll out on sugar instead of flour, using one ball at a time.

Spread poppy filling onto the dough. Cut the dough as for pie wedges. Roll up and shape into crescents. Place on greased cookie sheet and let rise 15 minutes. Bake at 350 degrees for 25 minutes. --www.cooks.com.

I am thrilled to find a bakery online from which you can order the Poppy Seed Roll.

What Buttonwood Bakery says about their Poppy Seed Roll: Taste the difference in our Poppy Seed rolls, filled to the brim with our delectable mixture of blue poppy seed, ground fresh right in our bakery. Perfect as a breakfast treat, for dessert or a late night snack!

Buttonwood Bakery
1413 Sans Souci Parkway
Wilkes Barre PA 18706
(570) 823-8283

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