Aunt Shirley's Collection ~ Nut and Poppy Seed Rolls (Kalacs) dated 1953

Ingredients:

4 1/2 cups flour
1 tsp salt
1 cup lukewarm water
1/2 cup butter
2 egg yolks
4 Tbsp sugar
2 fresh yeast cakes

Crumble yeast into a cup; add water and sugar; let it stand until you mix butter and flour as for pie crust.  Make a well and add egg yolks, salt and yeast mixture.  Mix until smooth and dough leaves the side of the bowl.  Divide into 4 pieces and roll out as thin as possible; spread with filling.  Place on greased pan and brush with egg white.  Let stand in warm place for 1 hour.  Bake at 350 degrees for 30 to 45 minutes or until brown.  Cover with a damp cloth as soon as you take it out of oven; keep covered for about 10 minutes to make a nice crust.

Nut Filling:

1 lbs ground walnuts
1/2 cup sugar
1/2 cup milk
1 Tbsp. butter
1 tsp lemon juice

Heat milk; add walnuts and stir; add sugar, butter and lemon juice.  Cool before spreading on dough.

Poppy seed Filling:

1/2 lb ground Poppy seed
3/4 c sugar
1/2 cup milk
1 Tbsp butter
1 tsp lemon juice

Mix as for nut filling.  Cool before spreading on dough.

NOTE:  You can purchase poppy seed filling already made in a can at your local grocery store in the baking section.

Elevez!