Skilled Chefs

The International Jewish Cook Book: COFFEE CAKES (KUCHEN)

MOHN (POPPY SEED) ROLEY POLEY

Roll out a piece of dough large enough to cover your whole baking-board, roll thin. Let it rise until you have prepared the filling; grind one cup of black poppy seed in a coffee-mill as tight as possible and clean it well, throw away the first bit you grind so as not to have the coffee taste; put it on to boil with one cup of milk, add two tablespoons of butter, one-half cup of seeded raisins, one-half cup of walnuts or almonds chopped up fine, two tablespoons of molasses or syrup, and a little citron cut up fine. When thick, set it away to cool, and if not sweet enough add more sugar and flavor with vanilla. When this mixture has cooled, spread on the dough which has risen by this time. Take up one corner and roll it up, into a long roll, like a jelly-roll, put in a greased pan and let it rise an hour, then spread butter on top and bake very slowly. Let it get quite brown, so as to bake through thoroughly. When cold cut up in slices, as many as you are going to use at one time only.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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