Nussbeugel (Nut and Poppy Seed Roll)

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READY IN: 1hr 10mins
Recipe by Nana Lee

This is a second version of Hedeg Kilet.

Ingredients Nutrition


  1. DOUGH:.
  2. Dissolve yeast in lukewarm water in large bowl; reserve.
  3. Cut butter into flour, salt, sugar until coarse.
  4. Make a "well"; add unbeaten yolks.
  5. Add yeast mixture; stir well for 5 minutes.
  6. Divide dough into 4 portions; set aside to rise while fillings are being prepared.
  8. Heat milk. Add poppy seeds, stirring until milk is absorbed.
  9. Remove from heat. Add sugar.
  11. Heat milk. Add nuts, sugar, stirring until milk is absorbed.
  12. ASSEMBLY:.
  13. Oven at 425ºF.
  14. When dough is ready and filling is made, roll 1 section of dough into rectangle 1/4 inch thick.
  15. Spread filling on dough.
  16. Roll as for jelly roll.
  17. Make 4 rolls; 2 of poppy seed, 2 of nut mixture.
  18. Place rolls on lightly greased baking sheet.
  19. Brush with egg. Wait 20 minutes.
  20. Bake 30 minutes.

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