Hungarian Christmas Bread
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||1⁄3 Cup (5.33 tbs) (105-115Â°F)|
|Flour||2 Cup (32 tbs)|
|Unsalted butter stick||1 Tablespoon, softened|
|Nonfat dry milk||3 Tablespoon|
|Poppy seeds||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Dark raisins||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Grated orange/Lemon peel||1⁄2 Tablespoon|
|Glaze||1 Cup (16 tbs)|
|Egg||1 (Beaten With 1 Tablespoon Water)|
1 Dissolve yeast in warm water. Set aside for 5 minutes.
2 Combine 1 cup flour, butter, sugar, salt, orange or lemon peel, dry-milk, and yeast mixture. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 1/2 hours.
5 As the dough rises, prepare the filling. In a saucepan, combine poppy seeds, sugar, raisins, milk, and orange or lemon peel. Stir constantly over low heat for 10 minutes. After it thickens, remove from the heat. Cool to room temperature.
6 Punch down dough. Roll piece into a long rectangle about 1/4 inch thick. Spread cooled poppy seed filling on the flat dough. Roll jelly-roll style and pinch the seams together. Place on greased baking sheet.
7 Make glaze and brush on loaf. Cover; let rise€”about 30 minutes.
8 Brush again with glaze. Bake in a preheated 350°F oven 45€”60 minutes or until done. Cool on wire rack.