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Nut and Poppy Seed Rolls Recipe

Nut and Poppy Seed Rolls Recipe

My grandmother always made Nut and Poppyseed Roll, a Hungarian family favorite, as a treat for Christmas. It tastes extra delicious with a cup of coffee on Christmas morning as you sit by the Christmas tree. —Carrie J. Gamble, Doylestown, Pennsylvania
TOTAL TIME: Prep: 40 min. + chilling Bake: 35 min. + cooling YIELD:28 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon salt
  • 6 cups all-purpose flour
  • NUT FILLING:
  • 1 cup ground pecans
  • 1/2 cup sugar
  • 1/2 cup chopped dates
  • 1/2 cup 2% milk
  • 1 teaspoon salt
  • 1 egg white
  • POPPY SEED FILLING:
  • 1 can (12-1/2 ounces) poppy seed cake and pastry filling
  • 1/4 cup chopped raisins
  • 1/4 cup chopped walnuts
  • ICING:
  • 2 cups confectioners' sugar
  • 2 to 3 tablespoons water

Directions

  • 1. In a large bowl, dissolve yeast in warm water. Add milk, sour cream, sugar, butter, eggs, salt and 3 cups flour. Beat until smooth. Beat in remaining flour until mixture forms a soft dough. Transfer to a greased bowl, turning once the grease the top; cover and refrigerate overnight.
  • 2. Divide dough in half. Roll each portion into a 14x12-in. rectangle. For nut filling, in a small bowl, combine pecans, sugar, dates, milk and salt. In another bowl, beat egg white until stiff peaks form; fold into pecan mixture. Spread over one portion. Spread poppy seed filling over remaining dough; sprinkle with raisins and walnuts. Roll up each jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on parchment paper-lined baking sheets. Let rise in a warm place until doubled, about 30 minutes.
  • 3. Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar and enough water to achieve desired consistency; drizzle over breads. Yield: 2 loaves (14 slices each).
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Nutritional Facts

Nut Filling: 1 slice equals 290 calories, 9 g fat (4 g saturated fat), 31 mg cholesterol, 298 mg sodium, 47 g carbohydrate, 2 g fiber, 6 g protein. Poppy Seed Filling: 1 slice equals 307 calories, 9 g fat (4 g saturated fat), 30 mg cholesterol, 139 mg sodium, 50 g carbohydrate, 1 g fiber, 6 g protein.