INGREDIENTS

INSTRUCTIONS

From: "Patrick J. McNeally" <mcneally@CapAccess.org>  Date: Tue, 4 Apr
1995 15:32:40 GMT  Poppy Seed Roll (or Nut Roll)  [A Czechoslovakian
Strudel Recipe]  Place 3 cups All Purpose Flour in a large bowl.
Crumble 1 cake  compressed yeast and add to flour.  Add 1/2 cup sugar
and 1 teaspoon  salt. Scald 3/4 cup whole milk and cool. While milk is
cooling, add  1/2 butter or margarine to milk to soften.. When milk is
lukewarm,  add 1/4 cup warm water to it, and add to dry ingredients.
Mix all  well.  Beat 2 eggs and add to milk and flour mixture.  Add 2
1/2 cups more  flour, first with spoon, then with hand.  When dough
begins to leave  sides of bowl, turn it onto a lightly floured board
and knead.  (Alternate:  3/4 cup milk, 1/2 cup sugar, 1 1/4 tsp salt,
1/2 cup  butter/marg.; combine & heat microwave until liquid - cool to
lukewarm. 2 pkg. yeast dissolved in 1/3 cup water [C temp on  package].
3 eggs, 5 1/2 to 6 1/2 cups flour add above and beat for  approx 10
min.; let rise)  Allow dough to rise for 1 1/2 hours in a lightly
greased bowl,  turning once to bring greased side up.  Leave it in a
warm spot and  cover with a damp cloth. Punch dough down after 1 1/2
hours, pull  edges into center and turn over in the bowl.  Allow dough
to rise for  30 minutes more.  Divide dough into four equal parts.
Work on each part separately,  keeping dough covered.  Roll dough into
thin rectangular shape (No  flour should be required to roll out, since
dough should handle  easily).  Roll into 9 x 12 inch rectangle.  Spread
with soft butter.  Spread one cup of filling on top and roll rectangle.
Spread with  soft butter.  Spread one cup of filling on top and roll as
for jelly  roll.  Bake for about 30 minutes at 350 ! on lightly greased
foil  placed on a cookie sheet. The four rolls should fit on the cookie
sheet.  Nut Filling: To make the nut filling, use 1 pound ground
walnuts  mixed with 1 cup sugar.  For altenate filling use 1 pound
poppy seeds  & sweeten to taste with honey. With Solo brand poppy
seeds, just add  a little hot water so its spreadable.  Alternates:
substitute honey for sugar;  add cinamon & raisens to  fillings.
Poppyseed and Honey Filling (Cooked): Combine poppyseed (large seeds
should be scalded, drained and pounded or put through food chopper,
using fine blade), liquid, honey, sugar and salt in a saucepan.  Cook
over moderate heat till thick, stirring to prevent scourching. Let
cool before adding eggs, beating in thoroughly. If the addition of
eggs thins out filling too much, return to heat and stir while  cooking
1 to 2 minutes.  Variation 1:  Add 1/4 cup finely chopped almonds or
other nuts.  Variation 2:  Add nuts and 1/4 cup curra ts or seedless
raisins.  Variation 3:  Add 1 tablespoon lemon juice and 1/2 teaspoon
grated  lemon rind.  REC.FOOD.RECIPES ARCHIVES  From rec.food.cooking
archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 946
Calories From Fat: 460
Total Fat: 54.4g
Cholesterol: 64.4mg
Sodium: 323.9mg
Potassium: 595.7mg
Carbohydrates: 101.8g
Fiber: 11.5g
Sugar: 43.8g
Protein: 21.5g