| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Breads, Meringue po |
1 |
Servings |
INGREDIENTS
| 1 |
|
Dry yeast |
| 1 |
t |
Sugar |
| 1/4 |
c |
Lukewarm water |
| 1/2 |
c |
Lukewarm scalded milk |
| 1/2 |
c |
Sifted flour |
| 1/4 |
c |
Butter |
| 1/3 |
c |
Sugar |
| 2 |
|
Eggs |
| 1/4 |
t |
Salt |
| 1/2 |
t |
Vanilla |
| 1 |
t |
Lemon rind |
| 3 |
c |
Sifted flour |
| 1/2 |
lb |
Ground poppy seed or ground |
|
|
nuts |
| 1 |
T |
Lemon rind |
| 1 |
T |
Lemon juice |
| 1 |
T |
Orange juice |
| 1/2 |
c |
Sugar or honey |
| 1 |
|
Beaten egg white |
INSTRUCTIONS
Dissolve 1 package of dry yeast and teaspoon of sugar in warm water.
Let stand 10 minutes. Add warm scalded milk and flour. Blend butter,
sugar, eggs and salt. Add to yeast mixture. Stir in vanilla, lemon
rind and flour. Knead 10 minutes. Dough will be soft. Put in greased
bowl. Cover with cloth and place in warm spot until double in bulk.
Punch down and let rise again. Roll to 1/4-inch thickness. Brush with
egg white. Spread filling. Roll up and place on greased baking sheet.
Let rise and bake 10 minutes at 350 degrees. Reduce to 300 degrees for
50 minutes. For sheen, brush with beaten egg yolk just before done.
Poppy Seed filling: Combine all ingredients except egg white. Brush
pastry with beaten egg white and spread on filling. Posted to
recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 22, 1998
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