Thursday, January 1, 2015

POPPY SEED ROLLS

INGREDIENTSDOUGH
2 packages active dry yeast
1/2 cup warm water
4-1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/2 cup butter
2 eggs
2 egg yolks
1/2 cup dairy sour cream
1 teaspoon vanilla extract

FILLING
2 tablespoons butter
10 ounces poppy seed, ground twice (may be purchased already ground in gourmet shops)
2 tablespoons honey
2 teaspoons lemon juice or vanilla extract
1/4 cup raisins, steamed
2 egg whites
1/2 cup sugar
1/4 cup finely chopped candied orange peel
2 teaspoons grated lemon peel

ICING
1 cup confectioners' sugar
2 tablespoons lemon juice

FOR DOUGH
Soften yeast in warm water in a bowl.
Mix flour with sugar and salt. Cut in butter with a pastry blender or two knives until mixture has a fine, even crumb.
Beat eggs and egg yolks; mix with yeast, then stir into flour mixture. Add sour cream and vanilla extract; mix well.
Knead dough on floured surface for 5 minutes. Divide in half. Roll each half of dough into a 12-inch square. Cover.

FOR FILLING
Melt butter in a large saucepan. Add poppy seed. Stir-fry 3 minutes.
Add honey, lemon juice, and raisins to poppy seed. Cover and remove from heat; let stand 10 minutes.
Beat egg whites with sugar until stiff, not dry, peaks form. Fold in orange and lemon peels. Gently fold in poppy seed mixture.
Spread half of filling over each square of dough. Roll up, jelly-roll fashion. Seal edges. Place on greased baking sheets. Cover, let rise until doubled in bulk, about 1-1/2 hours.
Bake at 350 degrees about 45 minutes. Cool.

FOR ICING
Blend sugar and lemon juice until smooth. Spread over rolls.
Makes 2 poppy seed rolls

No comments: