*  Exported from  MasterCook  *
 
                         HUNGARIAN CHRISTMAS BREAD
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Dry yeast
    1       t            Sugar
      2/3   c            Warm water
    1       c            Butter, at room temperature
      1/4   c            Sugar
      1/2   ts           Salt
    2       tb           Grated lemon peel
      1/4   c            Nonfat dry milk
    2 1/2                To 3-1/2 cups unbleached
                         -flour
    1       c            Ground poppy seeds
    1       c            Sugar
      1/2   c            Raisins
      1/2   c            Milk
                         GLAZE:
    1                    Egg beaten with 1 tsp wat
 
   In a small cup, dissolve the yeast and sugar in the
   water.  Let stand for a few minutes.  Meanwhile,
   combine the butter, sugar, salt, 1 tbsp lemon peel,
   and milk in a large mixing bowl.  Then add 2-1/2 cups
   of flour alternately with the yeast mixture.  Blend
   the dough well.  Turn the dough out onto a floured
   board.  Knead for about 10 minutes until the dough is
   smooth and not sticky. Add more flour as necessary.
   Put the dough into a greased bowl, turning so the top
   is greased.  Let rise in a warm, draft-free place
   until doubled in bulk, about 1 hour.  While the dough
   is rising, prepare the filling. Combine the poppy
   seeds, sugar,raisins, milk, and the rest of the lemon
   peel in the top half of a double boiler.  Cook it over
   hot water until the mixture is of spreading
   consistency.  Stir constantly.  It should thicken in
   about 10 minutes. Remove from heat and cool to room
   temperature.  Punch the dough down,divide in half, and
   roll each piece into a long rectangle about 1/4 inch
   thick.  Spread the filling on top of each piece, then
   roll up.  Pinch the seams together so the filling
   can't come out.  Place the rolls on a large greased
   baking sheet and brush with the glaze.  Cover the
   rolls with wax paper laid across water glasses so the
   paper doesn't touch the dough.  Let rise again for 30
   minutes. Apply a second coat of glaze. Bake the loaves
   in a preheated 325 F oven for about an hour.  If the
   top browns too rapidly, cover loosely with aluminum
   foil.  Cool on a wire rack. Makes 2 loaves.
  
 
 
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