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Nussbeugel (Nut and Poppy Seed Roll)

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“This is a second version of Hedeg Kilet.”
READY IN:
1hr 10mins
YIELD:
4 Rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. DOUGH:
  2. Dissolve yeast in lukewarm water in large bowl; reserve.
  3. Cut butter into flour, salt, sugar until coarse.
  4. Make a "well"; add unbeaten yolks.
  5. Add yeast mixture; stir well for 5 minutes.
  6. Divide dough into 4 portions; set aside to rise while fillings are being prepared.
  7. POPPYSEED FILLING:
  8. Heat milk. Add poppy seeds, stirring until milk is absorbed.
  9. Remove from heat. Add sugar.
  10. NUT FILLING:
  11. Heat milk. Add nuts, sugar, stirring until milk is absorbed.
  12. ASSEMBLY:
  13. Oven at 425ºF.
  14. When dough is ready and filling is made, roll 1 section of dough into rectangle 1/4 inch thick.
  15. Spread filling on dough.
  16. Roll as for jelly roll.
  17. Make 4 rolls; 2 of poppy seed, 2 of nut mixture.
  18. Place rolls on lightly greased baking sheet.
  19. Brush with egg. Wait 20 minutes.
  20. Bake 30 minutes.

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