Christmas Poppy Seed And Nut Rolls
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Christmas Poppy Seed And Nut Rolls
  Christmas    Rolls    Hungarian    Nuts  
Last updated 6/12/2012 1:16:17 AM. Recipe ID 46063. Report a problem with this recipe.
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      Title: Christmas poppy seed and nut rolls
 Categories: Hungary/, Hungarian
      Yield: 32 Servings
 
      4 c  Flour; plus flour for
           -dusting
      2 c  Butter
    1/2 c  Milk; heated to lukewarm 105
           -to 115 degrees)
      1 tb Sugar
      1 pk Active dry yeast
      3    Egg yolks
      1    Whole egg
      3 tb Sour cream
           Walnut-Apricot Filling; see
           -recipe
           Poppy-Seed Filling; see
           -recipe
 
  In a large mixing bowl, place flour. Cut in butter with a pastry
  blender or fork until crumbly. Make a well in the center of flour
  mixture and pour in milk. Sprinkle sugar and yeast over milk, stir,
  and let stand until foamy (about 5 minutes).
  
  With 2 spoons mix together liquid and dry ingredients. Cover with a
  tea towel and let stand in a warm place until mixture bubbles and
  rises slightly (5 to 10 minutes). Add egg yolks and 2 tablespoons
  sour cream and beat to form a light dough. If dough is too stiff, add
  the remaining 2 tablespoons sour cream.
  
  Turn dough out onto a floured board and knead until smooth and
  elastic (5 to 10 minutes). Cover with a tea towel and let stand in a
  warm place 30 minutes. Prepare fillings and set aside. Preheat oven
  to 350 degrees.
  
  Divide dough into 4 equal portions. With a floured rolling pin, roll
  out 1 portion into a rectangle the thickness of a matchstick. Spread
  half of the Walnut-Apricot Filling on surface of dough. Starting with
  a long side, roll up jelly-roll fashion, tucking in ends. Repeat with
  remaining dough, using remaining Walnut-Apricot Filling on 1
  rectangle and dividing Poppy-Seed Filling between other 2 rectangles.
  Place rolls on 1 or more baking sheets. Crack the whole egg into a
  small bowl and beat well; brush on tops of rolls, then prick rolls in
  a few places with fork tines or a needle. Let stand 20 minutes, then
  brush with egg again. Bake until golden (30 to 45 minutes). Let cool
  on wire racks.
  
  Serving Ideas : To serve, cut into slices about 1" thick.
  
  NOTES : Yield: 4 rolls.




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Recipe ID 46063 (Apr 03, 2005)

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