Pozsonyi roulade filled with poppyseeds

Anyway, here it goes:  This is from George Lang's The Cuisine of Hungary.
Haven't tried this recipe (can't remember the last time I've made it and I
would have used my mother's then) but the stuff I've cooked out of it was
all good.  I bought this book for my son, he can't read Hungarian.

Pozsonyi roulade filled with poppyseeds   4 loaves

Poppyseed filling

1/2 cup granulated sugar
2 tablespoons honey
2 tablespoons butter
2 tablespoons lemon juice
1/2 teaspoon fine-grated lemon rind
1/2 pound poppyseeds, ground
pinch of ground cinnamon
pinch of ground cloves

(If I remember rightly, I think I put sultanas and grated apple in the poppy
filling - not the walnut)

Dough

1/3 cup milk
1/2 envelope of yeast
1 pound flour
1/2 pound butter
1/4 pound sugar
1 egg yolk
pinch of salt
1 whole egg, sparated

1.  Make the filling: Mix sugar with 1/2 cup water and cook for a few
minutes until syrupy.
2.  Add honey, butter, lemon juice and rind.  Take off the heat and stir in
pppyseeds and spices.  Keep the filling warm.
3.  Make the dough: Warm milk gently and dissolve the yeast in it.
4.  Mix flour, butter and sugar until the mixture forms crumbs,  Add egg
york, the milk with the yeast, and the salt.  Knead the mixture well and
divide it into four portions.
5.  Stretch each portion into a thin sheet.  Spread one quarter of the
filling on each piece of dough.  Roll them up tightly and press end to make
a secure closing.
6.  Beat the egg yolk with 1 teaspoon of water.  Brush the rolls with the
eggyolk glaze and let them rise while the egg is getting dry.
7.  Place the rolls in a cool spot (refrigerator will do) for 1 to 2 hours,
until firm.  Preheat oven to 375 F.
8.  Now brush the rolls with beaten egg white, and prick with a fork in 3 or
four places.
9.  Place rolls on a baking sheet and bake in the preheated oven for 40
minutes.

Variation:  Make a walnut filling in the same way, but add 2 tablespoons
crumbs of spongecake or other plain cake to the filling ingredients.

(I would make half the quantity of each and have two of each)

Note:  One of the oddities of thes traditional Austro-Hungarian recipe is
that the dough rises, then it is chilled.  Chilling should last for at least
1 hour, but it is possible to prepare the dough a day before and bake it the
following day.  Chilling will crackle the egg-yolk glaze and after baking
the surface will look somewhat like a turtle.  This is a difficult type of
dough to make.

There is something uneexplainable about local tradition; the Sachertorte is
best in Vienna, Dobos is the finest in Budapest, cheescake is richest in New
York, and this pastry and its crescent offspring were the best in the city
of Pozsony, today's Bratislava.  People went there for the sole purpose of
eating the best of all possible wanut loaves or crescents.  It is not the
ingredients that make the difference in these examples but the unbroken line
of tradition, passing on the trade secrets and the little tricks to the next
generation.

--
Cheers,

Judy ,--_|\
        / Oz \
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Source:

judy bednar <jbednar@poqmelbpc.org.au>

Thursday, February 01, 2001 11:31 AM

rec.food.cuisine.jewish