Soft and sweet dessert traditionally eaten at Christmas.
- Flour - 1000 g (2.2 lbs)
- Butter - 200 g (0.4 lbs)
- Grease - 150 g (0.3 lbs)
- Sugar - 600 g (1.3 lbs)
- Cake Yeast - 10 g (0 lbs)
- Egg - 2
- Milk - 0.2 l (6.8 oz)
- Salt - to taste
- Poppy Seed - 400 g (0.9 lbs)
- Ground Walnut - 400 g (0.9 lbs)
- Raisin - 100 g (0.2 lbs)
- Lemon - ½
- Bread Crumbs - 40 g (0.1 lbs)
Mix the flour with the butter, grease, and 80 g sugar. Mix the yeast with 0.2 l milk and combine with the dough. Add an egg, a pinch of salt, and work them together. Put the dough into fridge for a few hours.
Poppy seed filling:
Add 260 g sugar to a cup of water, and bring it to boil. Pour on the poppy seeds and add 50 g raisins, and 1-pinches of grated lemon peel.
Add 220 g sugar to 0.2 l water, and bring it to boil. Pour on the walnut and add 50 g raisins, and 1-2 pinches of grated lemon peel.
Cut the dough into 6 equal rectangles and knead them until smooth. Spread the poppy seed filling over 3 rectangles, leaving a 1-inch border. Spread the walnut filling over the other 3 rectangles the same way. Fold the border back over the filling on each side and press down.
Roll the rectangles.
Place the rolls into a buttered skillet and allow to rise in a warm place about 1 hour. Spread them with beaten egg white.
Preheat the oven to 175°C/350°F and bake them for 35-40 minutes, until dark golden brown.
Also known as: Sweet Yeast Bread With Poppy Seed Filling