Recette de: Sucreries
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Dough: Boil together the cream and milk and allow to cool. Add yeast cake, crumbled and 3 tbsp sugar to cooled cream mixture. Mix well. Add egg yolks, salt and vanilla. Add flour until dough is formed. Mix thoroughly by hand. Sprinkle surface with flour and allow to rise in a warm place. When risen, roll out dough and spread with the poppy seed filling. Roll up as a jelly roll and place in well-greased deep pans. Sprinkle with poppy seeds and allow to rise. Bake about 40 minutes at 350F. Baba liked the roll to be well baked. Very brown but not burned. She also liked to put an egg wash on instead of the poppy seeds. The 1 tbsp of raspberry jam is the secret. It makes it taste like store-bought.


1/2 pint sweet cream
1 cup milk
1/2-3/4 cup sugar
1 tsp dry yeast
2 egg yolks
2 egg whites, stiffly beaten
1/4 lb. melted butter
1 tsp vanilla extract
4-5 cups all-purpose flour
Poppy Seed Filling:
1/2 cup poppy seeds
1/4 cup warm milk
1/2 cup ground nuts
Zest of 1 lemon
1/2 tsp vanilla extract
3/4 cup brown sugar
1 egg white, beaten
2 tbsp butter
1 tbsp raspberry jam

Ajouté par: Natália Martins
Consulté: 4996 X
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