Today I will present an interesting pastry roll from my Grandmother’s recipe booklet, with little yeast, rich filled with walnut or poppy seeds, at least as thick as the pastry sheet. My grandmother always prepared this nut and poppy seed rolls in Holidays season, and I remember eating this rolls to the last slice, with a cup of coffee with milk.
The most popular traditional Christmas cake in Hungary –Hungarian Nut or Poppy Seed Rolls is a kind of sweet bread, but less high than the classic sweet bread, looks like a roulade and is stuffed with goodies. Traditional variant has walnut and poppy seeds filling, but newer recipes have chestnut stuffing, dried plum, cherry or even marzipan. So, if you like generous fillings, get down to work.
- Prep Time : 60 minutes
- Cook Time : 50 minutes
- For the dough
- White flour - 3 1/3 cups (500g)
- Soft butter - 1 cup (200 g)
- Eggs - 2
- Sugar - 1/2 cup (100g)
- Pinch of salt
- Fresh yeast - 1 oz (20g)
- Warm milk - 7 tablespoons
- For the filling
- Walnuts - 10 oz (300g)
- Ground Poppy seeds - 10 oz (300g)
- Sugar - 10 oz (300g)
- Milk - 14 tablespoons
- Vanilla extract - 2 teaspoons
- 2 eggs (beat the egg whites and use for stuffing, and brush the rolls with egg yolks at the end)
Place yeast in a bowl and add 1 tablespoon of sugar (from 1/2 cup (100g)) and mix until it liquefies. Add milk and 1 tablespoon of flour, mix well and let rise for 10-15 minutes.
In a large bowl mix flour with sugar powder and salt, then add the above mixture, eggs and soft butter cut into cubes and knead well. You need to have a soft dough that won’t stick to your hands.
Let dough rest in the fridge, covered with plastic wrap until the stuffing is ready. Meanwhile beat the 2 egg whites.
From this mixture will get four rolls, two will fill with poppy seeds and the other two with walnuts.
Walnut and poppy seeds filling, is done the same way.
In a saucepan put 5 1/2 oz(150g) sugar and 7 tablespoons milk and boil until sugar melts.
When the sugar has melted, add ground walnuts and mix until you will get a well tight composition. After the filling has cooled, add 1 tablespoon vanilla extract and half of the beaten egg whites foam. The resulting composition must be sweet, and with a sticky consistency.
For the poppy seeds filling repeat the same operation - the most practical is to do the fillings in parallel - using the same quantities and just replacing the nuts with poppies.
Divide the dough into 4 equal pieces. From each piece of dough spread a thin rectangular sheet. Using a spatula spread half of the filling. Roll the dough and place it in a baking paper lined tray and repeat the operation with the rest.
Brush the rolls with egg yolks all over the top and let rest for 15 minutes until the egg yolk is dry, then bake in a hot oven at 360 degrees F (180 degrees C) for about 40 minutes. If they crack while baking, don’t worry, that it happens, just cracked me one of 4, so do not be too upset because it will be just as tasty.
When Hungarian Nut or Poppy Seed Rolls baked, allow them to cool for 10-15 minutes and after that you can slice them, otherwise they will shatter.