Walnut and Poppy Seed Milk Bread (Gourmet's version)
Diós és Mákos kalács (bejgli)
Ingredients for batter
300 g/11 oz. butter, 1 and half tablespoon of sugar, 7 egg yolks,
300 ml/11 oz. milk, pinch of salt, 15 g/half oz. yeast, 1000 g/2 lb. flour
Ingredients for walnut filling
1 and quarter of kg/2 and half lb. ground walnuts, 1000 g/2 lb. sugar,
hot milk, 60 g/2 and half oz. cooking chocolate, 450 g/1 lb. stoned and chopped
dates, 3-4 peeled and grated apples, 150 g/5 oz. sultanas, 150 g/5 oz. chopped
quince cheese, 4-5 tablespoon of appricot jam, half teaspoon of vanilla essence,
3-4 egg whites
Ingredients for poppy seed filling
225 g/8 oz. ground poppy seeds, 225 g/8 oz. sugar or honey,
1 teaspoon of grated lemon peel, half teaspoon of vanilla essence,
150 g/5 oz. sultanas, 4-5 tabespoon of apricot jam, 2-3 egg whites
Dissolve the yeast in the milk. Cream together the butter, sugar and salt.
Add the egg yols one bye one and the yeast dissolved in a little lukerwarm water.
Fold in the sieved flour. Blend thoroughly with a spoon or by hand. Then roll
out and fold three times on a floured pastry board, resting the dough for 30 minutes
after each rolling and folding process. Then roll out very thin into squares of
30-33 cm/12-13 inch and spread with fillings below, leaving the edges
(1-2 cm/half inch) free. Roll up in the same way as for rétes. Place on
a baking tin, brush with egg and prick in a few places with a fork. Leave to rest for
15 minutes, then brush again with egg. Bake in a slow oven to start with, then turn
it up until the bread is golden brown.
For the walnut filling, dissolve the sugar and melt the chocolate in a little hot
milk. Then add the ground chocolate in a little hot milk. Then add the ground walnuts
and all the other ingredients, folding in the stiffly beaten egg whites at the end.
To make the poppy seeds filling, make a syrup with sugar or honey and a little water.
Then add the ground poppy seeds and cook for a few minutes. Remove from the heat and
mix in the lemon peel, vanilla essence, sultanas, jam and finally the stiffly
beaten egg whites.
Edited by: János Mohácsi (firstname.lastname@example.org)