Walnut/Poppy seed roll


Prep time: 15 minutesCooking time: 35 minutesTotal time: 50 minutes

Description

Walnut/Poppy seed roll

Ingredients

25 g
flour (thang zhong)
125 mg
milk (thang zhong)
300 g
flour (dough)
300 g
spelt flour (dough)
120 g
butter (dough)
120 g
lard (dough)
4 T
sugar (dough)
1 pn
salt (dough)
25 g
yeast (dough)
200 mg
sour cream (dough)
4
egg yolk (dough)
300 g
walnuts (walnut stuffing)
300 g
poppy seed (poppy stuffing)
300 g
sugar (stuffing)
160 g
raisins (stuffing)
2
grated lemon peel (stuffing)
300 ml
hot water (stuffing)

Instructions

Preparation of dough:

Prepare thang zhong: Mix the flour with the milk and cook, stirring constantly, until it has 65 ° C (with stirring when it remains hint of wooden spoons, thang zhong is finished). Leave to cool. Mix the sour cream with yeast. In a larger bowl, mix sifted flour, 4 tablespoons sugar, a pinch of salt and crumble the butter / margarine and lard. Add egg yolks, sour cream yeast and cold cream thang zhong. Prepare stiffer dough, if the dough is too stiff, add a little sour cream.
Drawn Divide dough into 4 parts and each part wrap with foil. Put wrapped dough into the refrigerator for at least 4 hours to swelled yeast.

Preparation of walnut filling:

 Mix ground walnuts, 150g sugar, grated lemon rind and 80 g raisins and pour 150 ml hot water. Cover with foil and let stand.

Preparation of poppy filling:

Mix ground poppy seeds, 150g sugar, grated lemon rind and 80 g raisins and pour 150 ml hot water. Cover with foil and let stand.

Dough from the refrigerator chooses one and rolling. 2 Fill the pie with walnut filling and 2 roll with poppy seed filling. We put on a baking sheet with baking paper and coat the pies with beaten egg. Let dry egg, and then coat the single layer. Let dry thoroughly with a fork pierces pies. Bake for 10 minutes in a hot oven 180 ° C, and then reduced the temperature to 150 ° C Bake 20 to 25 minutes as needed. On a baking sheet and let cool.

 

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