Nussbeugel (Nut and Poppy Seed Roll)

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READY IN: 1hr 10mins
YIELD: 4 Rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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