Title: Poppy Seed Roshky
Categories: Ethnic Cookie Bread
Yield: 6 Servings
| 1 | pk | Yeast |
| 1/2 | c | Sugar |
| 1 | c | Milk, scalded |
| 1/2 | c | Butter |
| 1/2 | ts | Salt |
| 1 | ts | Vanilla |
| 4 | | Eggs, well beaten |
| 4 | c | Flour |
| FILLING |
| 2 | c | Water |
| 1 | c | Sugar |
| 1 | c | Poppy seed, ground |
| 1/2 | ts | Cinnamon |
| | | Grated rind of 1 lemon |
Add yeast and 1 teaspoon of sugar to 1/4 cup of the scalded milk
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.