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.”
24hrs 35mins
4 loaves

Ingredients Nutrition


  1. Dissolve yeast in lukewarm milk; add 1 teaspoon sugar and 1 tablespoon flour; set aside.
  2. Melt butter; add 1/2 and 1/2 cream and beaten egg yolks; add this mixture to the yeast mixture.
  3. To the combined mixture add salt, 1 tablespoon sugar and flour; mix together, and divide into 4 parts.
  4. Put in refrigerator overnight.( the dough is very soft so must be chilled to work with ).
  5. Roll each part 1/2 inch thick.
  6. Spread with filling. ( i use solo brand canned filling here , but i put recipe of how they made the filling so its not lost ).
  7. Sprinkle with butter; roll into loaves as for a jelly roll;( spray sheet with pam cause these suckers stick) let stand 2 hours.
  8. Brush with egg white slightly beaten.
  9. Bake at 375 degrees Fahrenheit for 35 minutes.

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