Buchta (poppyseed bread)
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Buchta (poppyseed bread)
Last updated 6/12/2012 1:11:12 AM. Recipe ID 38638. Report a problem with this recipe.
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      Title: Buchta (poppyseed bread)
 Categories: Breads
      Yield: 7 Servings
      1    Cake compressed yeast OR
      1 pk Active dry yeast + 1 tsp
      1 c  Lukewarm milk
    1/2 lb Butter(1 cup)
    1/2 c  Sugar
      6    Egg yolks
    1/2 pt Heavy cream (1 cup)
      6 c  Flour
      1 ts Salt

           Melted butter
  1 1/2 c  Poppyseeds(ground,please)
    1/2 c  Sugar
  Soften yeast in lukewarm milk. Cream butter, add sugar gradually,
  beating until light and fluffy. Add egg yolks, and beat. Add
  uyeast-milk mixture and heavy cream;blend. Sift together flour and
  salt and add to egg yolk mixture. Knead until the dough no longer
  sticks to your hands.(this can be done in a mixer with a dough hook
  too.)Put the dough in a greased bowl, cover and let rise until
  doubled in bulk. Divide dough into 7 balls. On a floured surface,
  roll each ball into a rectangle 1/4" thick. Spread with your favorite
  filling and roll up as you would a jelly roll. Place the rolls on a
  greased cookie sheet(1 roll per pan), cover and let rise until
  doubled. Bake at 325 F for 30 minutes. Filling: After you roll out
  the dough, brush with melted butter then mix poppyseeds and sugar
  together and spread over the dough. Drizzle with melted butter to
  which some vanilla has been added and then roll up. From *Prodigy's
  Food and Wine Bulletin Board, from Linda Karner.-tnxc18b

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Recipe ID 38638 (Apr 03, 2005)

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