Nut And Poppy Seed Roll ( Hedeg Kelet)
October 13, 2022
"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"
- Serving Size: 1 (259.4 g)
- Calories 648.8
- Total Fat - 48.5 g
- Saturated Fat - 16.2 g
- Cholesterol - 700.3 mg
- Sodium - 21348.8 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 5.4 g
- Sugars - 5.2 g
- Protein - 23.3 g
- Calcium - 197.4 mg
- Iron - 4.3 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.4 mg
Dissolve yeast in lukewarm milk(may need more yeast)
Add 1 teaspoon sugar and 1 tablespoon flour
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 covered
Brush with egg white slightly beaten.
Bake at 375 degrees Fahrenheit for 35 minutes
Check at 22 minutes so they don't get to done
Tips & Variations
No special items needed.