Hungarian Christmas Bread
	1 pk dry yeast
	1 ts 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 non-fat 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
	1 Egg beaten with 1 tsp water
	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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