Makosbeigli

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

Directions

1. Crumble yeast in bowl, add water and sugar stirring till mixture liquidifies.
2. Blend flour and butter with wire pastry blender.
3. Mix well, mix in eggs, salt and yeast.
4. Mix until dough is smooth and leaves side of bowl clean.
5. Divide into four portions and roll each out in a rectangular shape spread with filling and roll up like jelly roll.
6. Place in greased baking pans.
7. Bake at once in 350°F oven about 30 to 45 minutes or until brown.
8. Mix filling in bowl using only ¾ cup of boiled milk.
9. It should be thick.
10. If not spreadable use the rest of milk.
11. Divide into 4 portions, one for each dough rollup.