This Hungarian Poppy Seed Roll Recipe is simple to make, easy to put together, and tastes delicious. This recipe is perfect for breakfast, brunch, or a lazy weekend morning. This poppy seed roll recipe is easy to make and very yummy. The roll is light and fluffy, perfect for a morning cup of tea, while the filling is an indulgent rich chocolatey thing.
The Hungarian Poppy Seed Roll is a delicious dessert, but it’s also quite difficult to get perfect. This recipe will help you quickly and easily make the perfect poppy seed roll. The poppy seed roll is a favorite snack food of many people, so it’s important that you make it properly, but if you make it too quickly, it can be hard to get the color and flavor you want.
The Hungarian Poppy Seed Roll Recipe is a quick, easy and delicious breakfast, or even a light dessert, for kids or adults. This is a mouthwatering recipe that you can enjoy anytime you have it. Poppy seeds have got such a great taste, but they are not so easy to make. It can be easy to mess up the seeds, and then you have a hard time finding the right balance of sweet and spicy.
How To Make Hungarian Poppy Seed Roll
Seed Roll Recipe is a brilliant and easy recipe. It is a calorie-free meal that can be served in just 2 hours and can be made with any type of flour, dry yeast, and sour cream that you have. There is nothing better than a warm poppy seed roll on a frosty morning. These poppy seed rolls are made with homemade dough, making them soft and delicious. These easy poppy seed rolls are delicious.
Ingredients
DOUGH
- 2 (1/4 ounce) packets of active dry yeast
- 1 cup lukewarm water
- 2 tablespoons sugar
- 4 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1 cup cold butter, cut into cubes
- 2 eggs, separated
- 1⁄2 cup sour cream
FILLING
- 1⁄2 lb poppy seed, ground (it is very important to grind them. I use a coffee grinder)
- 1⁄2 cup butter
- 1 cup whole milk
- 1 1⁄4 cups sugar
- 2 eggs
- 2 lemons, zest of
Step By Step Instructions To Make Hungarian Poppy Seed Roll
Step 1
Combine the yeast, water, and sugar in a small bowl. Prepare a setting.
Step 2
Combine the flour, salt, and cold butter in a large bowl.
Step 3
Add the egg yolks (save the whites! ), sour cream, and yeast mixer to the well at the center. A frothy dome on top indicates that your yeast has “bloomed” properly. The temperature of the water is 100% responsible for this.
Step 4
Form a dough ball by mixing these ingredients together.
Step 5
Clean the bowl after removing the dough from it. Prepare a clean bowl by greasing it and placing the dough back inches.
Step 6
Cover the bowl with a tea towel and place it in a warm place while you make the filling. It rises just fine when I microwave it or put it in the oven.
To Make The Filling:
Step 1
Using a heavy bottom saucepan, heat the filling ingredients to a boil over medium heat. Make sure you stir constantly. Do not leave it unattended for more than 20 minutes, or it will scorch.
Step 2
Pour into a clean bowl and chill until completely cool. Every 15 minutes or so, I put it in the freezer and stir it.
Step 3
Divide the dough into four balls once the filling has cooled.
Step 4
Once they have been rolled out, cut them into 12″-15″ squares on a lightly floured surface. In order to save space, stack them together while you fill them.
Step 5
On cookie sheets, roll them loosely into logs and fill with poppy seed filling about 1/2″ from the edge.
Step 6
After 20 minutes, allow them to rise a little.
Step 7
Heat the oven to 425 degrees Fahrenheit.
Step 8
With the beaten egg white, rolls are made.
Step 9
For 25-30 minutes, bake.
Step 10
Cut into 1/2-inch slices when cooled on wire racks.
Conclusion
I hope you enjoyed our poppy seed roll recipe. This is a great recipe for a delicious breakfast treat. Now you can make this treat yourself by following the steps in our blog. If you have any comments or questions about the recipe, please comment down below. Thank you for reading, we are always excited when one of our posts is able to provide useful information on a topic like this!
More Delicious Recipes
Overnight Pot Roast Recipe
Ingredients
- 1 large flank steak (approximately 3 pounds)
- 2 teaspoons Montreal steak seasoning, McCormick Grill Mates
- 1 large onion (sliced)
- 1 (1.0-ounce) packet onion soup mix (Lipton)
- 1 (14.5-ounce) can of stewed Italian tomatoes (S&W)
- 3 stalks of celery (cut into 1-inch pieces)
- 1 (10.75-ounce) can condense cream of celery soup (Campbells)
Instructions
- In a 5-quart slow cooker, place onion at the bottom. Apply Montreal seasoning on flank steak and place over onion.
- Pour soup mix over roast and top with tomatoes that have not been drained. Put the lid on and cook on low heat for 8 hours (overnight).
- Stir the celery and the celery soup together in the morning. Pour into the slow cooker.
- Cover and continue cooking for another 8 hours. Pour gravy over the roast and serve. Enjoy!
