| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Croatian |
Bread, Breakfast |
1 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Flour |
| 3/4 |
c |
Milk |
| 1/4 |
c |
Sugar |
| 2 |
|
Cakes yeast |
| 2 |
|
Egg yolks |
| 1 |
t |
Lemon rind, grated |
| 6 |
T |
Melted butter |
| 1/4 |
t |
Salt |
|
|
Filling- |
| 2 |
c |
Ground poppy seeds |
| 1/2 |
c |
Sweet cream |
| 3 |
T |
Raisins |
| 1/2 |
c |
Sugar |
| 4 |
T |
Honey |
| 1/2 |
t |
Cinnamon |
| 1 |
T |
Rum |
| 1 |
t |
Lemon rind |
INSTRUCTIONS
Allow the yeast to rise in one quarter cup of warm milk until doubled
in size. Sift the flour into a deep bowl. Make a well in the center
and place the yeast in the well. Add the remaining milk, sugar, egg
yolks, lemon rind, vanilla, butter and salt. Mix together well and
beat with a wooden spoon until blisters begin to form on the dough.
Place in a greased bowl, cover with a damp towel and allow to rise in
a warm place for about an hour or until doubled in bulk. Divide the
dough into two sections. Roll each section out very thin, brush with
melted butter and fill with poppy seed filling. Roll like a savijaca*
by filling the edge of the table-cloth on which the dough was rolled
out. Place the two sections of MAKOVNJACA on a well greased baking
sheet and allow to rise in a warm, draft-free place for another half
hour. Brush the rolls with a well beaten egg white and bake at 350 F
for about an hour until they become golden. Cool before slicing and
serving. Filling: Mix the finely ground poppy seeds, the lemon rind,
raisins, sugar and cinnamon. Spread this mixture over the rolled out
dough. Heat the cream. Combine the cream, honey and rum and pour this
mixture over the poppy seeds. Roll the MAKOVNJACA up like a sajivaca.
savijaca is 'a roll' in Croatian. Recipe by: Croatian Cuisine by
Alojzije and Ruzica Kapetanovic Posted to Digest
bread-bakers.v097.n075 by snardo@onramp.net on Nov 23, 1997
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