NUT ROLL AND POPPY SEED ROLL
Steps:
- Put flour in bowl and crumble yeast into flour. Cut in butter as for pie crust. Mix yolks and sour cream, vanilla (yeast in water if dry is used), and salt. Mix well with flour mixture well. Divide into 4 (6 for smaller rolls) parts and refrigerate in plastic wrap overnight.
- Roll out one piece of dough into rectangle on powdered sugar. Spread 1/2 of one type of filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Brush with beaten egg and bake on greased sheets in a preheated 350-degree F oven for 45 minutes.
- Combine all ingredients in a saucepan. Simmer for 30 minutes. Let cool entirely before using as a filling.
- Mix all ingredients together.
NUT AND POPPY SEED ROLL ( HEDEG KELET)
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.
Provided by Dienia B.
Categories Yeast Breads
Time P1DT35m
Yield 4 loaves
Number Of Ingredients 16
Steps:
- Dissolve yeast in lukewarm milk; add 1 teaspoon sugar and 1 tablespoon flour; set aside.
- Melt butter; 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.
- Brush with egg white slightly beaten.
- Bake at 375 degrees Fahrenheit for 35 minutes.
Nutrition Facts : Calories 2443.2, Fat 170.3, SaturatedFat 53.6, Cholesterol 365, Sodium 927, Carbohydrate 201.4, Fiber 22.4, Sugar 71.8, Protein 47.7
OLD WORLD POPPY SEED ROLL
Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.
Provided by Linda
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
- Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
- Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
- Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
- Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
- Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
- Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
- Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
- Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
- Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
- Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g
POPPY SEED ROLL
Make and share this Poppy Seed Roll recipe from Food.com.
Provided by Evelyn L Jepson
Categories Yeast Breads
Time P2DT1h
Yield 24-36 Slices, 24-36 serving(s)
Number Of Ingredients 19
Steps:
- Put the bread portion in a breadmachine, in order of liquids first, then dry. Putting the yeast in last in a little indent in top of the flour. Set on dough cycle.
- Filling:.
- 1/2 cup poppy seeds, put in grinder, just enough to pop the seeds. Take out and put in a large measuring cup with the 1/4 cup warm milk to soak overnight. Then without straining, mix the rest of the ingredients in with the poppy seed mixture. Mix well.
- When dough is finished, roll out to rectangle with the short side nearest you.
- Spread the poppy seed mixture on top of the dough, try to get the poppy mixture as close to the edges as possible.Roll up as a jelly roll. Place in well-greased deep pans.
- Give a egg wash, and sprinkle surface with poppy seeds and allow to rise. Bake at 350F, for 40 minutes or until a dark golden brown.
- Tip: You have to have the raspberry jam, either seeded or unseeded. It is the secret to the store-bought taste.
Nutrition Facts : Calories 230.7, Fat 10.5, SaturatedFat 5, Cholesterol 36.8, Sodium 123.4, Carbohydrate 29.9, Fiber 1.2, Sugar 11.9, Protein 4.7
NUT AND POPPY SEED ROLLS
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. -Carrie J. Gamble, Doylestown, Pennsylvania
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (14 slices each).
Number Of Ingredients 23
Steps:
- 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., 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 1 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-lined baking sheets. Let rise in a warm place until doubled, about 30 minutes., 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.
Nutrition Facts : Calories 290 calories, Fat 9g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 298mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
NUSSBEUGEL (NUT AND POPPY SEED ROLL)
Make and share this Nussbeugel (Nut and Poppy Seed Roll) recipe from Food.com.
Provided by Nana Lee
Categories Breads
Time 1h10m
Yield 4 Rolls
Number Of Ingredients 13
Steps:
- DOUGH:.
- Dissolve yeast in lukewarm water in large bowl; reserve.
- Cut butter into flour, salt, sugar until coarse.
- Make a "well"; add unbeaten yolks.
- Add yeast mixture; stir well for 5 minutes.
- Divide dough into 4 portions; set aside to rise while fillings are being prepared.
- POPPYSEED FILLING:.
- Heat milk. Add poppy seeds, stirring until milk is absorbed.
- Remove from heat. Add sugar.
- NUT FILLING:.
- Heat milk. Add nuts, sugar, stirring until milk is absorbed.
- ASSEMBLY:.
- Oven at 425ºF.
- When dough is ready and filling is made, roll 1 section of dough into rectangle 1/4 inch thick.
- Spread filling on dough.
- Roll as for jelly roll.
- Make 4 rolls; 2 of poppy seed, 2 of nut mixture.
- Place rolls on lightly greased baking sheet.
- Brush with egg. Wait 20 minutes.
- Bake 30 minutes.
POPPY SEED OR NUT ROLL
A nice moderately sweet yeast Bread/coffee cake. Can be made with poppy seeds or ground nuts. Nice for breakfast in the morning with coffee or a no too sweet dessert.
Provided by Steve P.
Categories Yeast Breads
Time 5h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Combine all filling ingredients (except raisins) and beat well.
- Set aside.
- Dissolve yeast in 1/2 cup of the warm milk.
- Combine the flour, sugar, salt and eggs.
- Add remainder of the milk, butter and yeast mixture.
- Beat until elastic.
- Sprinkle top with a little flour and cover with a cloth.
- Let stand in a warm place until double in size.
- Punch down.
- Divide the dough into 2 pieces.
- Put on floured board and roll out into a rectangle.
- Spread with cooled filling and sprinkle with raisins.
- Roll like a jelly roll.
- Place in greased pan and let stand to rise again.
- Brush top with margarine or butter bake for 45-60 minutes in 350 degree oven.
POPPY SEED ROLL (MAKOWIEC) & BREAD MACHINE METHOD
Enjoyed at Christmas and Easter. I make this for friends and family to take home on Easter. Some likes lots of poppy seed filling and others request a little. It's hard to please everyone with one roll so I make a bunch. Depending on how dry your flour is you may need more or less water. You can make the dough the day before let raise one hour punch down then refrigerate over night. Then bring to room temp. Let rise 1 hour. Posted pictures on March,05 Alternate way to make dough in the food processor is the 1st picture, 2 is kneading in processor with eggs and wet ingredients, 3rd is the proof, 4th is 3 batches of dough one as recipe calls for,one is with 1 cup of rye and the third is with one cup of wheat flour(which made a drier dough). 5th picture dough rolled out with filling on it. 6th is rolling up. 7th Placed in loaf pans. 8th is egg washed and topped with dry poppy seeds. 9th baked. EASTER 2006-made dough in Bread Machine and it came out beautiful. The rest is really nice in the draft free and temp controlled machine.
Provided by Rita1652
Categories Yeast Breads
Time 1h
Yield 2 loafs, 16 serving(s)
Number Of Ingredients 9
Steps:
- Scald milk and stir in sugar, salt and shortening or butter.
- Cool to lukewarm.
- Dissolve yeast in warm water.
- Stir until dissolved, then stir into the lukewarm milk mixture.
- Add beaten eggs and 3 cups flour.
- Beat until smooth and stir in an additional 2 cups flour.
- Turn dough out onto lightly floured board and knead until smooth and elastic.
- Place in a greased bowl and brush top with vegetable oil.
- Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour).
- Punch down and turn out onto lightly floured board.
- Cut into 2 rounds or 4 to make smaller loafs.
- Roll out one dough into a rectangle about 12x9.
- Spread 1 can of filling within 1 inch of sides.
- Roll up long side into a roll.
- Pinch seams tight so no filling escapes. You can use egg slightly beaten to seal. I always have poppy seed escape.
- A Hint if you want it to keep the shape of the roll place it in parchment paper securing the seams of the parchment and make sure the seam of the dough is down. I prefer to bake in loaf pans as you see in the pictures I posted here.
- Place on pan and let rise 1 hour until doubled.
- Bake in a preheated oven at 425°F for 30 minutes.
- Until nicely browned.
- Remove parchment if using and let cool.
- You can top with a powdered sugar glaze or slice and spread some sweet butter on it.
- Alternative Bread machine Method:.
- Place the eggs, room temperature buttermilk, and 1/2 water in first unless your machine has wet last then reverse. Cover with 2 cups flour add butter and salt top with the rest of the flour and sugar. Make a small indent in the flour and place yeast in (Using 2 1/2 teaspoons Rapid Rise Active yeast for bread machines).
- Set on dough cycle and let process for a bit if it needs more water slowly add. Then follow with rolling and filling as above. I found that the last rising was 15 minutes with this method!
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