Hungarian poppy seed (or walnut) roll (makos es kalacs)

2 rolls

Ingredients

Quantity Ingredient
Sunset Magazine, December 1961

Directions

SERVINGS: MAKES 2 ROLLS

SOURCE: MOM-E'S OLD MAGAZINE

FROM: SALLIE KREBS

If made with walnut filling, the Hungarian name is Dios es Kalacs.

Serve sliced as an accompaniment to coffee, or as dessert. ½ pkg yeast (active dry or compressed) ¼ cup lukewarm water ½ cup sugar ½ tsp salt ¾ cup butter 1 egg yolk ½ cup milk 3 cup flour (about) GLAZE: 1 whole egg 1 Tbsp milk FILLING: 1½ cup golden raisins warm water 2 cup crushed poppy seed, firmly packed OR- FOR WALNUT ROLL: 1 ½ cup ground walnuts, firmly packed 1 ½ cup sugar 1 cup milk 2 lemons, grated peel of ½ tsp vanilla Blend yeast with warm water and set aside. Mix sugar and salt in a large bowl; blend in butter until thoroughly mixed. Stir in egg yolk, milk, and yeast mixture. Sift flour, measure 2 ½ cups, and add to butter and yeast mixture. Mix thoroughly. Continue adding flour gradually until you have a very soft (but not sticky) dough. Turn out on a floured board and knead until dough is very smooth and elastic; takes about 10 minutes. Place in a greased bowl, cover with waxed paper and allow to rest in a warm place for about 45 minutes. Divide dough in 2 equal portions. On a lightly floured pastry cloth or tea towel, roll one section of the dough to form a 15" square. Spread half of the filling (recipe below) to within 1 inch of each edge. Gently lift one side of the cloth and let dough roll, as for a jelly roll, to form a compact loaf. Fold ends under to seal. Carefully lift loaf onto buttered baking sheet, seam side down. Cover with waxed paper and let stand in a warm place for about 45 minutes. Repeat procedure with other half of the dough and filling. Beat whole egg with milk; brush over top and sides of rolls. Bake in a moderate oven (350-F) for 30 minutes.

Reduce temperature to moderately slow (325-F) and continue baking for 10 more minutes, or until loaves are a golden brown. Let cool.

Decorate if you wish. Slice to serve. Wrap airtight and store in refrigerator (will keep about 1 month), or freeze. Makes two 15" rolls. To make the filling: First plump raisins by allowing to stand in warm water for a few minutes; drain. In a saucepan, combine raisins, poppy seeds (or walnuts), sugar, milk, and lemon peel. Cook over low heat, stirring, until thickened and of spreading consistency, about 20 minutes. (If mixture becomes too thick, add a little more milk.) Stir in vanilla. Let cool slightly. Makes filling for 2 rolls. To make filling for a single roll, or to make one of each flavor, cut quantities in half. With these heavy fillings, the raisins swell and steam when hot, sometimes causing the tender dough to split in small cracks as the rolls bake.

Submitted By SALLIE KREBS On 12-04-94

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