Walnut and Poppy Seed Milk Bread (Version 1)

Diós és Mákos kalács (bejgli)

Ingredients for batter

1000 g/2 lb. flour, 200 ml/ 7 fl. oz. sourceam, pinch of salt, 450 g/1 lb. butter or margarine, 35 g/1 and quarter oz. yeast, 50 g/2 oz. icing sugar, 5 egg yolks

Ingredients for walnut filling

450 g/1 lb. sugar, 100 ml/4 fl. oz. water, 300 g/11 oz. ground almonds, 300 g/11 oz. ground walnuts, 2-3 grated apples, 50-100 g/2-4 oz. apricot jam, 150 g/5 oz. sultanas, vanilla sugar, 2 tablespoon of chopped quince cheeese

Ingredients for poppy seed filling

600 g/1 lb. 5 oz. ground poppy seeds, 600 g/1 lb. 5 oz. sugar, 100 ml/4 fl. oz. water, 2-3 grated apples, 50-100 g/2-4 oz. apricot jam, 150 g/5 oz. sultanas, vanilla sugar, 2 tablespoon of chopped quince cheeese

Preparation

Dissolve the yeast in the sour cream. Rub the butter into the sieced flour and salt. Make a well in the centre and add the yeast mixture, the sugar and the egg yolks. Mix and knead until very smooth. Shape into ten balls and live to rise for 1 and half hours. Then roll out very thin and fill 5 with the poppy seed filling and 5 with the walnut. Roll up each looely place on a baking sheet and brush twice with egg. Prick with fork and bake in a hot oven until golden brown.

For the walnut filling, make a syrup with the sugar and water in a saucepan. Then mix in the ground walnuts and almonds. Remove from heat and add the other ingredients.

To make the poppy seeds filling, make a syrup with the sugar and water in a sauce pan. Then add the ground poppy seed and stir for a few minutes. Remove from heat and add the remaining ingredients.


Edited by: János Mohácsi (mohacsi@fsz.bme.hu)