D E S SE RT S
Poppy seeds and walnut rolls
Using a large bowl, dissolve the yeast in warm water and let stand until foamy for about 5 minutes.
INGREDIENTS
Stir in the melted butter, sugar, eggs and salt. Mix until incorporated.
Dough 1 cup (250 ml) of warm water 2 packages (16 grams) of active dry yeast 1/2 cup (115 grams) unsalted butter, melted 1/2 cup (115 grams) sugar 3 large eggs, at room temperature 1 teaspoon salt 4 1/4 cups (470 grams) all-purpose unbleached flour, plus extra for kneading Poppy Seed Filling 1/2 cup (120 ml) milk 1/4 cup (50 grams) superfine sugar 1 1/4 cups (250 grams) poppy seeds, ground 6 tbsp. (60 grams) raisins 1 tsp grated lemon zest 5 tbsp. honey Walnut Filling 1/2 cup (120 ml) milk 1/4 cup (50 grams) superfine sugar 1/2 cup (350 grams) walnuts, coarsely ground 6 tbsp. (60 grams) raisins 1 tsp grated lemon zest 5 tbsp. honey Other 1 egg for glazing with 1 tbsp. of water
an inch on all edges. Roll up lengthwise, ensuring the rolls remain tight and firm. Cover rolls with a cloth and let it rise again, 45 – 60 minutes. Carefully transfer the rolls onto the baking sheet. Brush rolls with egg mixture. Bake for 30 minutes or until golden brown and firm to the touch. Allow rolls to cool.
Add the flour, 1 cup at a time while mixing with a wooden spoon. Transfer the dough to a lightly floured work surface. Knead the dough until it is smooth and elastic for about 5 -7 minutes. The dough should be soft but not sticky. If the dough is too sticky, add more flour.
Additional 1. Ensure to spread filling evenly on dough while leaving a margin of at least an inch on all edges.
Form the dough into a ball and transfer to a large bowl. Cover with plastic wrap and let it rise in a warm, draft-free spot until it doubles in bulk for about 1 1/2 – 2 hours.
2. To obtain a golden brown color, brush rolls with 1 egg mixed with 1 tbsp. of water before baking in the oven.
Meanwhile, to make the poppy seed or walnut filling; add the milk with the sugar. Bring to a boil and add the filling of your choice along with the raisins. Simmer for a few minutes, stirring constantly, then remove from the heat and stir in the lemon zest and honey. Allow filling to cool before using. Preheat oven to 350°F (180°C) and line a standard baking sheet with parchment paper. Using a sharp knife or pastry cutter, divide the dough into two equal parts. Roll out each piece into a rectangle measuring about 14 x 12 inches. Spread the dough with the nut or poppy seed filling leaving a margin of at least S z a b o l c s - S z a t m á r - B e r e g H u n g a r y 68
R e g i o n