Cooking Recipe Poppy Seed Roshky
Recipe Ingredients
FILLING
Directions
cooled to lukewarm. Set aside to cool. To the rest of the hot milk
add the butter, sugar, salt and vanilla and stir until the butter has
melted. Cool. Add the beaten eggs and then stir in the yeast. Sift
flour and add gradually, using only enough to knead the dough until
it is smooth and elastic. Cover and allow to rise until double in
bulk. Roll out on a floured board until quite thin; cut into
triangles, spread with poppys seed filling (see recipe below) and
shape into cresents by rolling them from the straight end toward the
point. Brush with beaten egg yolk to which 1 tablespoon of cold water
has been added and sprinkle with sugar and chopped nuts. Let rise
until doubled in bulk and then bake in a hot oven 400-F about 20
minutes or until brown.
Filling: Boil the water with the sugar until syrupy, add the
ground poppy seeds, cinnamon and lemon rind. Mix well and allow to
cool.