Title: Buchta (Poppyseed Bread)
Categories: Bread
Yield: 7 Servings

1		Cake compressed yeast OR
1	pk	Active dry yeast + 1 tsp
1	c	Lukewarm milk
1/2	lb	Butter(1 cup)
1/2	c	Sugar
6		Egg yolks
1/2	pt	Heavy cream (1 cup)
6	c	Flour
1	ts	Salt
FILLING
		Melted butter
1 1/2	c	Poppyseeds(ground,please)
1/2	c	Sugar
		Vanilla

Soften yeast in lukewarm milk. Cream butter, add sugar gradually, beating until light and fluffy. Add egg yolks, and beat. Add uyeast-milk mixture and heavy cream;blend. Sift together flour and salt and add to egg yolk mixture. Knead until the dough no longer sticks to your hands.(this can be done in a mixer with a dough hook too.)Put the dough in a greased bowl, cover and let rise until doubled in bulk. Divide dough into 7 balls. On a floured surface, roll each ball into a rectangle 1/4" thick. Spread with your favorite filling and roll up as you would a jelly roll. Place the rolls on a greased cookie sheet(1 roll per pan), cover and let rise until doubled. Bake at 325 F for 30 minutes. Filling: After you roll out the dough, brush with melted butter then mix poppyseeds and sugar together and spread over the dough. Drizzle with melted butter to which some vanilla has been added and then roll up. From *Prodigy's Food and Wine Bulletin Board, from Linda Karner.-tnxc18b Hope this is what you meant.

Don

~-- Soup2Pkt 2.2 (PRO) * Origin: Point and Counter Point BBS (1:138/323.999)

Date : Thu Jun 19 '97, 12:40:26 From : dweller@ramtops.demon.co.uk (Doug 0:138/323.0 To : All 0:138/323.0 Subj : Re: Preserved lemons ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄÄ

On 18 Jun 1997 21:43:47 GMT, tariq@iccom.com (Tariq Bukres) wrote:

>Hi > >I would appreciate if someone would post recipe for preserved lemons. >Thanks in advance. >

Ok, silly question, but how can a Moroccan restaurant do Moroccan cooking with these? By fatfree-request@fatfree.com on Jun 16, 1997

previous

next