CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs, Grains |
|
Hungary, Desserts |
3 |
Servings |
INGREDIENTS
4 1/2 |
c |
Flour |
1 |
ts |
Salt |
1 |
c |
Milk; lukewarm |
1/2 |
lb |
Butter |
2 |
|
Egg Yolks |
2 |
|
Whole Eggs |
4 |
tb |
Sugar |
2 |
|
Cakes Yeast |
1 |
lb |
Ground Poppyseed |
1 |
c |
Sugar |
1/2 |
c |
Honey or Maple Syrup |
1 |
c |
Hot Milk |
1 |
ts |
Lemon Rind |
1 |
ts |
Lemon Juice |
|
|
White Raisins (optional) |
INSTRUCTIONS
LISA CRAWLEY/TEASPOON
POPPYSEED FILLING
Crumble yeast in a cup; add water and sugar; let it stand until you mix
butter and flour as for pie crust. Make a well and add whole eggs, salt and
yeast mixture. Mix until smooth and dough leaves the side of the bowl.
divide into 4 pieces and roll out as thin as possible; spread w/ filling.
Roll as for jelly roll. Place on a greased pan, brush w/ egg yolk which has
been beaten. Let stand in warm place for 1 hr. Bake at 350 for 30-45
minutes or til brown. FILLING: Mix all together and cool. May substitute 2
ts. vanilla for the lemon rind and lemon juice. SOURCE: Family recipe.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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