Lillly’s Hungarian Nut/Poppy Rolls

(by Julie Salamon)

(Choose nut or poppy filling.)

For dough (enough for two rolls, about a foot long each):

1 package dry yeast

1/2 c. warm milk

1/4 c. sugar

3/4 c. butter

2 eggs

1/2 t. salt

1 t. lemon zest

2 c. flour

Nut filling:

1/2 lb. finely chopped walnuts

1/2 c. sugar

1/2 c. white raisins

zest of 1 lemon

1/4 c. jam (or more if you like it jammy)

Poppy filling:

1/2 lb. finely ground poppy seeds

1/2 c. honey

1/2 c. white raisins

1 t. lemon zest

1 T. melted butter

1/2 c. warmed milk

1 egg, beaten, for brushing on dough

Dissolve yeast in warm milk.

Stir in 1 t. sugar, and let stand 5 - 10 minutes until foamy.

Mix remaining ingredients in food processor.

Let the mixture rest a few minutes, then add yeast and process.

Scoop the dough into a big ball and wrap in plastic.

Refrigerate several hours or overnight.

For poppy filling:

Combine everything except milk, and then soak mixture in hot milk for several minutes.

Preheat oven to 350 F.

Divide dough in half, and roll each piece out to 12 x 16 inches on floured board or counter.

If using nut filling, spread layer of jam over dough, and then sprinkle on remaining ingredients.

If using poppy filling, spread over dough.

Roll up each piece of filled dough, beginning at the longer side, into a roll about 3 inches wide.

Brush top of rolls with beaten egg.

Bake on greased cookie sheet for 30 - 45 minutes, until top is nicely browned.