Hungarian Poppy Seed Filling Recipe 45

Steps:

• In a large bowl, cream butter and egg yolks; add sour cream and extract.
• Mix in flour; mix until smooth.
• Gather dough into a ball.
• Turn out onto lightly floured surface.
• With palms of hands, shape dough into a smooth roll.
• Slice dough into 48 pieces (if dough is too soft and sticky to handle, chill for a short time).
• Roll each piece into a ball (about the size of a walnut).
• Can be refrigerated overnight at this point.
• In a heavy 1 1/2 qt saucepan, combine all filling ingredients and mix together.
• Cook over low heat, stirring constantly until mixture is slightly thickened (5 minutes).
• Remove from heat and cool.
• Filling should be smooth and easy to spread, if on standing it thickens too much, stir in a little milk.
• Preheat oven to 350°F.
• Lightly sprinkle work surface with flour or powdered sugar.
• Roll one dough ball out at a time into a circle 1/16-inch thick.
• Place 1-2 teaspoons of filling in the middle of each circle.
• Gently lifting nearest edge, roll over to cover filling (continuing to roll so that the dough overlaps on the bottom); pinch the ends slightly around the filling and shape into a crescent by curving the ends in slightly.
• Place crescent onto lightly greased cookie sheet so that the overlapped side remains on the bottom.
• In this way, make crescents from each of the remaining dough balls, sprinkling the work surface lightly between each cookie.
• Bake until lightly browned 10-15 minutes; remove to cooling racks.
• When cool, sprinkle with powdered sugar.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with butter.
• Combine oil, poppy seed filling, eggs, evaporated milk, and milk in a bowl. Sift flour and baking soda together in a separate bowl and stir in sugar. Add flour mixture to the milk mixture and mix well. Pour batter into the prepared Bundt® pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 70 minutes.

Steps:

• 1.Grind the poppy seeds in a mill or coffee grinder. 2.Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan. 3.Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend. 4.Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

Steps:

• In a small bowl, mix together the yeast, water and sugar. Set aside.
• In a large bowl, mix the flour, salt and cold butter with a pastry cutter or by hand.
• Make a well in the center and add the egg yolks (save the whites!), sour cream, and yeast mixer. You will know that you yeast has "bloomed" properly if it has formed a frothy dome on top. This has 100% to due with the water temperature.
• Mix this together until it forms a dough ball.
• Remove dough from bowl and clean bowl. Grease clean bowl and place dough back inches Cover with a tea towel and put in a warm spot while making filling. I just toss it in the microwave or the oven and it rises just fine.
• To make the filling:.
• Place all the filling ingredients in a heavy bottom saucepan and heat to a boil over medium-low heat. Stir constantly. This takes about 20 minutes, but don't leave it because it will scorch.
• Pore into a clean bowl and put in the refrigerator until completely cool. I cheat by put it in the freezer and stirring it every 15 or so minutes.
• When the filling has cooled, divide risen dough into four balls.
• Roll them out on a lightly floured surface into 12"-15" squares. You can set them aside stacked on each other while you are filling them to save room.
• Spread them with a even layer of poppy seed filling about 1/2" from the edge. Roll them loosely into logs and place on cookie sheets.
• Let them sit for 20 minutes to rise a little.
• Preheat oven to 425F.
• Rolls with beaten egg white.
• Bake for 25-30 minutes.
• Cool on wire racks and slice into 1/2" slices.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
• Combine cream and poppy seeds in a small saucepan. Heat mixture over medium heat until mixture is hot; do not boil. Remove from heat and allow to cool.
• In a medium bowl, combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cooled poppy seed mixture.
• Drop by small spoonfuls onto prepared baking sheet.
• Bake in the preheated oven until edges are golden brown, about 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.