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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 28 |
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My grandmother always made Nut and Poppyseed Roll, a Hungarian family favorite, as a treat for Christmas. It tastes extra delicious with a cup of coffee on Christmas morning as you sit by the Christmas tree. âCarrie J. Gamble, Doylestown, Pennsylvania Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1 cup warm 2% milk (110° to 115°) |
1 cup sour cream |
1/2 cup sugar |
1/2 cup butter, melted |
2 eggs |
1 teaspoon salt |
6 cups king arthur unbleached all-purpose flour |
nut filling: |
1 cup ground pecans |
1/2 cup sugar |
1/2 cup chopped dates |
1/2 cup 2% milk |
1 teaspoon salt |
1 egg white |
poppy seed filling: |
1 can (12-1/2 ounces) poppy seed cake and pastry filling |
1/4 cup chopped raisins |
1/4 cup chopped walnuts |
icing: |
2 cups confectioners' sugar |
2 to 3 tablespoons water |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add milk, sour cream, sugar, butter, eggs, salt and 3 cups flour. Beat until smooth. Beat in remaining flour until mixture forms a soft dough. Transfer to a greased bowl, turning once the grease the top; cover and refrigerate overnight.
2. Divide dough in half. Roll each portion into a 14x12-in. rectangle. For nut filling, in a small bowl, combine pecans, sugar, dates, milk and salt. In another bowl, beat egg white until stiff peaks form; fold into pecan mixture. Spread over one portion. Spread poppy seed filling over remaining dough; sprinkle with raisins and walnuts. Roll up each jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on parchment paper-lined baking sheets. Let rise in a warm place until doubled, about 30 minutes.
3. Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar and enough water to achieve desired consistency; drizzle over breads. Yield: 2 loaves (14 slices each).
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