Recipes

Hedeg Kilet (Nut/Poppyseed Roll)

Cake  Dessert 

• DOUGH
• 1 teaspoon yeast
• 1/4 cup lukewarm milk
• 1 teaspoon sugar
• 1 tablespoon flour
• 1/2 lb melted butter
• 1 cup cream or half-and-half
• 4 egg yolks, beaten
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 4 cups flour
• canned poppy seed filling (optional)
• WALNUT FILLING
• 1 lb ground walnuts
• 1/2 cup sugar
• 1/2 cup warm milk
• 2 tablespoons melted butter
• FILLING:.
• Mix all ingredients together to form a paste.
• Spread with filling.
• Sprinkle with butter; roll into loaves as for a jelly roll; let stand 2 hours.
• Brush with egg white slightly beaten.
• Bake for 35 minutes.

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.

Oven at 375ºF.

Roll each part 1/2 inch thick.

16 servings

3 hours

2¼ hours prep

I think this is Humgarian. At least, it is Slavic. Times do no include overnight refrigeration. The number of servings is a guess. There are 2 fillings here: one is poppy seed from a can, the other is a walnut filling.

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