(Poppy seed roll

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Prepare the filling (for two rolls) as follows. Take 24 ounces (600g) of ground poppy seeds (or 28 ounces (800 g) of ground walnuts)). Add very hot milk (16 ounces (1/2 liter)). Soak 4 ounces (130g) of raisins in rum and add to the cool poppy seed mixture. Add 10 ounces (300g) of sugar, lemon rind and cinammon and mix together. Dough for two rolls: In a small bowl mix well 1/4 cup (65 ml) warm milk with one teaspoon of sugar, 2 packages of yeast, two tablespoons of flour and let rise in a warm place. Put 2 pounds (1kg) of flour in a large bowl, add salt, two eggs and lemon rind. In a saucepan warm 1 1/2 cup (1/2 liter) milk, add two sticks (1/4 kg) of butter and heat until the butter melts. Add 1 cup (200 grams) of sugar, mix well and pour over flour. Add risen yeast. Mix well and knead into a smooth dough so it does not stick to the bowl. Cover with kitchen towel and let rise in a warm place, for at least an hour until double in size. When dough has risen, divide into two halves. Roll out each piece. Spread the filling on dough, leaving a two inch (5 cm) margin for sealing. Roll ther dough and place on a greased baking pan. Repeat for second roll. Let rolls rise for half an hour. Bake at 350F (180C) for about an hour. Slice before serving. Enjoy with a cup of coffee, tea or milk.

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