Makowy Rogale (Poppy Seed Roll)

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Makowy Rogale (Poppy Seed Roll)

• 2 yeast cakes dissolved in 3/4- 1 cup warm milk
• 4 cups sifted flour
• 2 eggs, well beaten
• ½ cup sugar
• ¼ pound melted butter
• ¼ teaspoon salt
• vanilla, orange and lemon rind

Mix ingredients together and let rise for an hour to an hour and a half. Roll out on a floured board ½” in thickness. Spread poppy seed mixture over the rolled out dough. Roll into two long rolls pressing ends together. Pat milk over top and bake for ½ hour at 350°

Poppy Seed Mixture

• 1 pound poppy seeds
• ½ cup honey
• ¼ pound blanched almonds
• ½ cup sugar
• 2 tablespoons butter
• 1 egg

Pour boiling water over 1 pound poppy seeds. Let stand for one hour. Strain through a cloth and grind as fine as possible through a meat grinder. Add ½ cup honey, ¼ pound blanched almonds, ½ cup sugar, 2 tablespoons butter, and 1 egg. Mix well and spread over dough. When rolls come out of over sprinkle with powdered sugar.

Mrs. Max Boemer, International Institute Cookbook

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• Makowy Rogale 3×5 card
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