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Ingredients
- 1/2 pound poppy seeds
- 3/4 cup white sugar
- 1 tablespoon butter, melted
- 1 teaspoon lemon juice
- 1/2 cup hot milk
- 1 (.25 ounce) package active dry yeast
- 1/2 cup warm water (100 degrees F/38
- degrees C)
- 2 tablespoons white sugar
- 2 cups all-purpose flour, or more if
- needed
- 1/2 teaspoon salt
- 1/4 cup butter
- 1 egg, separated - white reserved
Details
Servings 1
Adapted from allrecipes.com
Preparation
Step 1
Directions:
Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
Directions:
Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Kakosh (Hungarian Chocolate Roll): For the filling, combine 1 cup granulated sugar, 1/2 cup confectioners' sugar, 2/3 cup unsweetened cocoa powder, 2 tablespoons melted butter or vegetable oil, 1 teaspoon vanilla extract, and enough water to produce a spreading consistency.
Kakosh (Hungarian Chocolate Roll): For the filling, combine 1 cup granulated sugar, 1/2 cup confectioners' sugar, 2/3 cup unsweetened cocoa powder, 2 tablespoons melted butter or vegetable oil, 1 teaspoon vanilla extract, and enough water to produce a spreading consistency.
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