Sour creme ** Softened Butter ** Sugar ** Salt ** Baking soda ** 2 beaten Eggs **2 beaten Egg Whites ** Yeast ** 2 cans of poppy seed filling (usually found in the Kosher section of the supermarket)
BOIL: 1 cup sour creme, carefully on low heat
REMOVE from heat and stir in:
3 tablespoons softened butter
5 tablespoons sugar
1/8 teaspoon baking soda
1 1/2 teaspoon salt
Stir carefully. Cool to lukewarm. ADD 2 beaten eggs, 1 package of yeast or your favorite equivalent yeast, and mix in 3 cups of flour. (I use my Kitchen Aid Mixer with the dough attachment.)
Knead until smooth. You might have to add a little flour to keep it smooth.
Let stand 10 minutes and then cut dough into 2 balls.
Wrap each in plastic wrap and put in fridge for 2 hours. You can refrigerate them 1 day if you prefer.
Later, using a rolling pin, and on a floured surface (hint: over wax paper for easy clean up) roll until 1/4 inch thick.
Open cans of poppy seed. One can at a time and in a microwave bowl, heat for about 1 minute. Heating it makes it easier to spread.
Spread a can each of the poppy seed onto your rolled out dough. Begin to roll carefully, folding over the outside ends as you roll along. (The loaf will look like a long burrito.) Pinch each rolled over section as you roll. Roll up and place on a greased baking sheet. REPEAT steps for the next one. Brush the tops & sides of the loaves with egg white.
Suggestion: If you prick with a fork, the sides and top, the dough should not break.
BAKE at 350 degrees for about 35 minutes. Top should be a delightful golden. After cooled brush with butter. If you really have a sweet tooth, ice with vanilla frosting.
Bon Appetit!
BOIL: 1 cup sour creme, carefully on low heat
REMOVE from heat and stir in:
3 tablespoons softened butter
5 tablespoons sugar
1/8 teaspoon baking soda
1 1/2 teaspoon salt
Stir carefully. Cool to lukewarm. ADD 2 beaten eggs, 1 package of yeast or your favorite equivalent yeast, and mix in 3 cups of flour. (I use my Kitchen Aid Mixer with the dough attachment.)
Knead until smooth. You might have to add a little flour to keep it smooth.
Let stand 10 minutes and then cut dough into 2 balls.
Wrap each in plastic wrap and put in fridge for 2 hours. You can refrigerate them 1 day if you prefer.
Later, using a rolling pin, and on a floured surface (hint: over wax paper for easy clean up) roll until 1/4 inch thick.
Open cans of poppy seed. One can at a time and in a microwave bowl, heat for about 1 minute. Heating it makes it easier to spread.
Spread a can each of the poppy seed onto your rolled out dough. Begin to roll carefully, folding over the outside ends as you roll along. (The loaf will look like a long burrito.) Pinch each rolled over section as you roll. Roll up and place on a greased baking sheet. REPEAT steps for the next one. Brush the tops & sides of the loaves with egg white.
Suggestion: If you prick with a fork, the sides and top, the dough should not break.
BAKE at 350 degrees for about 35 minutes. Top should be a delightful golden. After cooled brush with butter. If you really have a sweet tooth, ice with vanilla frosting.
Bon Appetit!
1 comment:
recipe but i don't want to cook so i had taken a print and will give my wife to cook it and taste it
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http://everymattter.blogspot.com
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