Makos kalacs (aunt ann's poppyseed rolls)
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | Flour |
| 1 | teaspoon | Salt |
| 1 | cup | Milk; lukewarm |
| ½ | pounds | Butter |
| 2 | Egg Yolks | |
| 2 | Whole Eggs | |
| 4 | tablespoons | Sugar |
| 2 | Cakes Yeast | |
| 1 | pounds | Ground Poppyseed |
| 1 | cup | Sugar |
| ½ | cup | Honey or Maple Syrup |
| 1 | cup | Hot Milk |
| 1 | teaspoon | Lemon Rind |
| 1 | teaspoon | Lemon Juice |
| White Raisins (optional) | ||
Directions
LISA CRAWLEY/TEASPOON
POPPYSEED FILLING
Crumble yeast in a cup; add water and sugar; let it stand until you mix butter and flour as for pie crust. Make a well and add whole eggs, salt and yeast mixture. Mix until smooth and dough leaves the side of the bowl. divide into 4 pieces and roll out as thin as possible; spread w/ filling. Roll as for jelly roll. Place on a greased pan, brush w/ egg yolk which has been beaten. Let stand in warm place for 1 hr. Bake at 350 for 30-45 minutes or til brown.
FILLING: Mix all together and cool. May substitute 2 ts. vanilla for the lemon rind and lemon juice. SOURCE: Family recipe.