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Poppy seed roshky Recipe
Poppy seed roshky Recipe
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Poppy seed roshky

Home > Desserts & Sweets > Cookies > Poppy seed roshky
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Poppy seed roshky Recipe
1 pk yeast
    1/2 c  Sugar
      1 c  Milk, scalded
    1/2 c  butter
    1/2 ts Salt
      1 ts vanilla
      4 ea Eggs, well beaten
      4 c  flour

----------------------------------FILLING----------------------------------
      2 c  Water
      1 c  Sugar
      1 c  Poppy seed, ground
    1/2 ts Cinnamon
      1 x  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.

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Free recipe: Poppy seed roshky (Recipe source online. Easy and quick cooking food, low fat cook/ cookie, healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)
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