Recipe by Dienia B.
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.
Top Review by JB's Girl
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.
- 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
Directions See How It's Made
- 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.