For Easter, I love to make a specialty bread to serve along with rolls for our family’s Easter meal gathering. My favorite to make is this nut-poppyseed roll. There is a genuine smoothness to the filling that allows for a flavor that just can’t be beat.
Make some today and I guarantee you will get great reviews!
Ingredients:
- 3 cups flour
- 1 cup butter
- 1/2 cup of warm milk
- 1/2 tsp. salt
- 1/2 cup sugar
- 4 egg yolks
- 1 pkg. dry yeast
Directions:
Mix butter and flour like you do for pie dough.
Mix milk, sugar, salt and dry yeast. Let this set 5 minutes or until yeast foams. Now add this and 4 egg yolks to flour and butter and mix together.
Cut dough in half. Wrap and let set in refrigerator for 2 hours.
Filling:
4 egg whites blended on high speed. Slowly add 1 cup of sugar and 1 teaspoon of vanilla. (Should be like whipped cream.)
In a blender, blend together 1 cup of walnut or pecan nuts real fine and 1/2 jar of poppy seed.
Fold nuts and poppy seed into the whipped cream mixture.
Roll out dough and spread with filling. Roll this up like a jelly roll and tuck ends under tightly.
Bake at 350 degrees for 40 minutes.
Suggestion: If you want to keep the top from splitting, lightly coat by brushing top with a beaten egg white, this will also give the roll/bread a nice polish.
ENJOY! From: “In the Kitchen with Sheryl”
