Walnut and Poppy Seed Milk Bread (Version 2)

Diós és Mákos kalács (bejgli)

Ingredients for batter

750 g/1 lb. 7 oz. flour, 350 g/12 oz. butter, 30 g/1 oz. sugar, pinch of salt 6 egg yolks, 150 ml/ 5 fl. oz. milk, 15 g/half oz. yeast

Ingredients for walnut filling

80 g/3 oz. honey, 120-130 g/ 4 and half oz. sugar, 250 g/9 oz. ground walnuts, 50 g/2 oz. finely chopped sultanas, 1 tablespoon of rum, cinnamon, grated lemon peel

Ingredients for poppy seed filling

80 g/3 oz. honey, 125 g/ 4 and half oz. sugar, 250 g/9 oz. ground poppy seeds, 1 tablespoon of rum, grated lemon peel

Preparation

Dissolve the yeast in the lukewarm milk. Sieve the flour and salt into a bowl. Rub in the butter, add the sugar and the egg yolks and mix in the yeast in lukewarm milk. Blend well together and knead. Put aside to rest in a cold place for few hours. Then roll into rectangle and cut into strips. Spread with the walnut and poppy seed filling. Roll up, brush with egg white and bake in a moderately hot oven until golden brown.

To make the walnut filling, dissolve the sugar and honey in a saucepan over heat. Add the walnut and cook for a few minutes. Remove from heat and mix in the sultanas and rum. Finally add the cinnamon and grated lemon peel to taste.

For the poppy seed filling, cook the honey, sugar and poppy seed in saucepan. Remove from heat and add the rum and lemon peel to taste.


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