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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