Hungarian Nut and Poppyseed Rolls
Hungarian Nut and Poppyseed Rolls are a lovely treat. They are not too sweet and are perfect with a nice cup of coffee or tea. I enjoyed making the two different fillings as they each had unique characteristics, but went very well together and look beautiful stacked up ready to be devoured. As you can see from the process photos below, even if you don’t roll them perfectly, they will still come out delicious! These recipes leave quite a few dishes in the sink, but overall are not complicated. With a little time and patience, you will be rewarded with a slightly sweet, nutty, absolutely yummy Hungarian treat.
Hungarian Nut and Poppyseed Rolls
Adapted from AllRecipes and Just A Pinch Recipes
Poppy Seed Filling (for one roll - double if only using one filling)
¼ lb poppy seeds
1-2 tablespoons white sugar
1 tablespoon butter
½ teaspoon lemon juice
¼ cup hot milk
Nut Filling (for one roll- double if only using one filling)
¼ lb nuts, ground (walnuts and/or pecans)
¼- ½ cup sugar
½ egg
¼ apple, grated
½ tsp cinnamon
4 Tbsp butter, melted
Dough
1 (¼ ounce) package active dry yeast
½ cup warm water (100° F/38° C)
2 tablespoons white sugar
2 cups all-purpose flour, or more as needed
½ teaspoon salt
¼ cup butter
1 egg, separated - white reserved
Make Poppy Seed filling:
1. Place poppy seeds into a food processor and process until seeds are slightly ground, about 1 minute.
2. Combine poppy seeds with sugar, melted butter, lemon juice, and hot milk in a bowl; stir to combine.
3. Cover poppy seed filling and refrigerate while you prepare the dough (filling will set up and thicken as it chills).
Make Nut filling:
4. Combine all ingredients except the butter in a large bowl. Add the melted butter and mix well.
5. Add mixture to a large saucepan, heat until the ingredients blend well and thicken slightly.
6. Cool the mixture while you prepare the dough.
Make Dough:
7. Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to sit until the yeast forms a creamy layer about 10 minutes.
8. Whisk flour with salt in a bowl; use a pastry cutter or two butter knives to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
9. Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
10. Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
11. Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
12. Spread the poppy seed filling over one rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down. Do the same for the nut mixture on the second dough rectangle.
13. Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with the second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
14. Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
15. Preheat oven to 350° F (175° C).
16. Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
17. Bake in preheated oven until golden brown on top, 30- 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep the crust soft.
18. Cool completely before slicing!