Buchta (poppyseed bread)
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cake compressed yeast OR | |
| 1 | pack | Active dry yeast + 1 tsp |
| 1 | cup | Lukewarm milk |
| ½ | pounds | Butter(1 cup) |
| ½ | cup | Sugar |
| Melted butter | ||
| 1½ | cup | Poppyseeds(ground,please) |
| 6 | Egg yolks | |
| ½ | pint | Heavy cream (1 cup) |
| 6 | cups | Flour |
| 1 | teaspoon | Salt |
| ½ | cup | Sugar |
| Vanilla | ||
Directions
FILLING
Soften yeast in lukewarm milk. Cream butter, add sugar gradually, beating until light and fluffy. Add egg yolks, and beat. Add uyeast-milk mixture and heavy cream;blend. Sift together flour and salt and add to egg yolk mixture. Knead until the dough no longer sticks to your hands.(this can be done in a mixer with a dough hook too.)Put the dough in a greased bowl, cover and let rise until doubled in bulk. Divide dough into 7 balls. On a floured surface, roll each ball into a rectangle ¼" thick. Spread with your favorite filling and roll up as you would a jelly roll. Place the rolls on a greased cookie sheet(1 roll per pan), cover and let rise until doubled. Bake at 325 F for 30 minutes. Filling: After you roll out the dough, brush with melted butter then mix poppyseeds and sugar together and spread over the dough. Drizzle with melted butter to which some vanilla has been added and then roll up. From *Prodigy's Food and Wine Bulletin Board, from Linda Karner.-tnxc18b