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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. DOUGH: Mix together the 1 tablespoon sugar, the yeast and the 1/2 cup water and allow to foam. Beat the margarine, remaining sugar and eggs for five minutes. If you have a Kitchenaid or similar mixer switch to the dough hook and add the flour and the foamy yeast mixture and continue kneading for five to eight minutes. | 2. Remove from mixer, form a nice ball and place in a greased bowl, covered with Saran wrap and allow to rise for thirty minutes. Divided the dough into four even balls, roll out to a 15x15 inch rectangle, flouring lightly the work surface if necessary. | 3. Fill and roll up jelly roll style crimping and sealing the ends to keep filling from oozing. Place seam side down on greased cookie sheet, place all four rolls on the same sheet. Rolls should be about 14 inches long and two to three inches in width before baking. Allow to raise for another 30 minutes. Right before baking prick with a fork five times down the center of the roll and brush with the egg wash. | 4. Bake in a preheated 350°F oven for 30-40 minutes or until nicely browned. Cool on the pan. | 5. PREPARE FILLING BEFORE MAKING THE DOUGH. | 6. NUT FILLING: | 7. Combine filling ingredients and mix to a spreadable consistency. | 8. POPPY SEED FILLING: | 9. Melt the margarine and add the milk, heat till scalded. Add the sugar and stir until dissolved. Add the poppy seeds and cook for 2-3 minutes. Remove from the heat add the egg and flavorings and allow to cool well. | 10. You can also use prune or apricot filling. During the holidays most grocery stores carry this in their bakery departments. Be sure to use fresh poppy seed and not the kind found in the spice section of the grocery store. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	tablespoon		805.98	201.59599999999998	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
yeast	2	packages		-	-	-	-
margarine	1/2			811.0319999999999	1.0152	1.0152	90.804
sugar	3	tablespoons		805.98	201.59599999999998	0.0	0.0
egg	3			214.5	1.08	18.84	14.265
flour	4	cups		2313.12	506.4216	37.604	8.9744
egg	1			214.5	1.08	18.84	14.265
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
cold water	1	tablespoon		0.0	0.0	0.0	0.0
walnut	1	lb	ground	4009.7613	0.0	0.0	453.5929
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
margarine	2	tablespoons	melted	811.0319999999999	1.0152	1.0152	90.804
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
almond extract	1	teaspoon		-	-	-	-
poppy seed	1		ground	46.2	2.4754	1.5831	3.6573
sugar	2	cups		805.98	201.59599999999998	0.0	0.0
margarine	2	tablespoons	melted	811.0319999999999	1.0152	1.0152	90.804
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
egg	1		beaten	214.5	1.08	18.84	14.265
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
almond extract	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.