Prep 24 hrs
Cook 35 mins
From Goldie again at Hope Lodge. I hope I spelled the Hungarian name of the recipe right; it was in little print. She says roll thick. Again, help from anyone on these would be GREATLY loved since I have never done Hungarian cooking before. Just learning Czech for my sweetie Rudy and this seemed very close, and poppyseed is his favorite.
- 1 teaspoon yeast
- 1⁄4 cup lukewarm milk
- 1 teaspoon sugar
- 1 tablespoon flour
- 1⁄2 lb melted butter
- 1 cup cream, half and half
- 4 egg yolks, beaten
- 3⁄4 teaspoon salt
- 1 tablespoon sugar
- 4 cups flour
Canned poppy seed filling
- 1⁄2 lb ground poppy seed
- 3⁄4 cup sugar
- 1⁄2 cup warm milk
- 1 lb ground walnuts
- 1⁄2 cup sugar
- 1⁄2 cup warm milk
- Dissolve yeast in lukewarm milk; add 1 teaspoon sugar and 1 tablespoon flour; set aside.
- Melt butter; add 1/2 and 1/2 cream and beaten egg yolks; add this mixture to the yeast mixture.
- To the combined mixture add salt, 1 tablespoon sugar and flour; mix together, and divide into 4 parts.
- Put in refrigerator overnight.( the dough is very soft so must be chilled to work with ).
- Roll each part 1/2 inch thick.
- Spread with filling. ( i use solo brand canned filling here , but i put recipe of how they made the filling so its not lost ).
- Sprinkle with butter; roll into loaves as for a jelly roll;( spray sheet with pam cause these suckers stick) let stand 2 hours.
- Brush with egg white slightly beaten.
- Bake at 375 degrees Fahrenheit for 35 minutes.
I was happy to see this recipe on this site, it is an old childhood favorite of mine and my mothers that my grandma made, I know it is a five star bread. I did a practice run and it came out 2 stars. Cook time did vary, I baked it for 30 min and it only needed maybe 22 min, I think altitude may factor in. I am going to try it again and let you know. Also if using canned poppy seed filling do not add anything.
We love poppy seed also, this nice sweet bread to be served with a great cup of coffee!!!