Difference between revisions of "Makosbeigli"
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* 2 teaspoons of grated [[lemon zest]] | * 2 teaspoons of grated [[lemon zest]] | ||
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# Crumble [[yeast]] in bowl, add [[water]] and [[granulated sugar|sugar]] stirring till mixture liquidifies. | # Crumble [[yeast]] in bowl, add [[water]] and [[granulated sugar|sugar]] stirring till mixture liquidifies. | ||
# Blend [[flour]] and [[butter]] with wire pastry blender. | # Blend [[flour]] and [[butter]] with wire pastry blender. | ||
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| − | [[Category:Hungarian | + | [[Category:Hungarian cuisine]] |
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[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Poppy seed Recipes]] | [[Category:Poppy seed Recipes]] | ||
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[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
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Latest revision as of 14:09, 15 July 2012
Description
Poppy seed moon strudel
Ingredients
- 4 cups flour
- 4 tablespoon sugar
- 1 cup lukewarm water
- 2 eggs slightly beaten
- 2 cakes yeast regular or dry
- ½ cup soft butter
- 1 teaspoon salt
Poppyseed filling
- 1 pound of freshly ground poppy seeds (finely)
- 2 cups of sugar
- 1 cup boiled milk
- ¼ cup melted butter
- 2 teaspoons of grated lemon zest
Procedures
- Crumble yeast in bowl, add water and sugar stirring till mixture liquidifies.
- Blend flour and butter with wire pastry blender.
- Mix well, mix in eggs, salt and yeast.
- Mix until dough is smooth and leaves side of bowl clean.
- Divide into four portions and roll each out in a rectangular shape spread with filling and roll up like jelly roll.
- Place in greased baking pans.
- Bake at once in 350°F oven about 30 to 45 minutes or until brown.
- Mix filling in bowl using only ¾ cup of boiled milk.
- It should be thick.
- If not spreadable use the rest of milk.
- Divide into 4 portions, one for each dough rollup.
