Text 32422, 120 rader
Skriven 2009-12-20 22:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: 550 no help
===================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Uva ursi meaning "grape of the bear," as anyone who has
 ML> ever known anything about grapes or bears should know.

Well he is an expert on the former, not so much the latter, being
under the persistent delusion that white bears roams the streets of
Yellowknife.

 ML> What a drag it is getting old!

Much more tolerable when surrounded by g-kids. Keep that in mind
when you are sniffing strange women. Pick one with a large family.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Poppy Seed Roll By Jennifer Iserloh 
Categories: Breads, Hungarian, Slovenian, Holiday
  Servings: 4

  1 1/4 c  melted, slightly cooled
           margerine
      7 TB sugar 
  1 1/4 c  non-fat, skim milk 
      6 oz cake of fresh yeast or
      2    (1/4 oz) packets dry yeast
      4    egg yolks
      1 ts vanilla extract
      5 c  all-purpose flour 
    1/2 ts salt 
    1/2 c  powdered sugar for rolling
           out the dough
      3    12-ounce cans of prepared
           poppy seed paste
           nonstick cooking spray

Dessert rolls, also called "Swiss rolls," are cakes or pastries of
yeast bread with one or more fillings, either poppy seed or fruit.
My Hungarian family serves this dessert at every winter and spring
holiday, but my neighbors in Hoboken, N.J., claim that it's
originally from medieval Slovenia since their relatives passed down
a recipe from that origin to them. Beigli is the Hungarian version
of the dessert roll I grew up with, and we make it with ground
walnuts and fragrant cinnamon or with dark, luscious poppy seeds
boiled with spices and sugar to form a thick, sweet, spreadable
paste.

Store-bought paste makes for a nice alternative since finding the
poppy seeds in bulk can be difficult and quite expensive. Two brands
are Baker, which has a great texture and traditional poppy seed
taste or Solo, which has the aroma of orange peel mixed with spices.

Place the margarine in a small saucepan over low heat for 1 to 2
minutes until the margarine is melted. Pour 1/4 cup of the margarine
into a small dish and set aside to brush the rolls once they are
formed.

Place a stainless steel bowl directly on the stove over very low
heat, with the sugar and 1/4 cup of the milk. Once the sugar
dissolves, set aside to cool slightly before adding the yeast, the
milk temperature should be between 72 to 85 degrees F, so that the
heat from milk mixture doesn't kill the yeast. Crumble or sprinkle
in the yeast when the milk has cooled slightly, but is still warm.
Set aside for 1 to 2 minutes until the yeast begins to grow, then
add the remaining milk, egg, 1 cup of the margarine and vanilla to
the mixture.

Over the milk mixture, sift 4 1/2 cups the flour and salt. Gradually
stir with a wooden spoon until a soft and slightly sticky dough (you
might not need all the flour). Knead until the dough no longer
clings to the fingers. Add more flour if the mixture is too sticky
(remember that this is a dessert dough and should be lighter in
texture than a bread dough).

Cut dough into 4 equal parts and wrap loosely in wax paper. Let rise
in the fridge overnight or on the counter for 3 to 4 hours, until it
has doubled in size. Dust your work surface with powdered sugar and
roll out each piece of dough into a rectangular shape, 1/2 inch
thickness, about 12 inches in length and 6 inches in width. To help
you along with the next few steps, check out this slide show on
rolling up the dough.

Preheat the oven to 350 degrees F and coat two large cookie sheets
without sides with cooking spray. 

Add about 1/2 heaping cup of the poppy seed filling into the center
of each dough piece, and spread out with a spatula, leaving a 1/2
inch space towards the edges. Once the filling is even distributed,
gently pull up the edge closest to you and begin to roll the dough
away from you, over the filling to form a log. 

After you have rolled the dough into a tight cylinder, smooth the
seam with your fingers. Transfer the log to a cookie sheet, seam
down and tuck the two shorter edges under to seal. Repeat with
remaining dough and remaining filling, until you have a total of
four rolls, two per cookie sheet. Brush the tops of the rolls with
the remaining 1/4 cup of margarine.

Bake 25-30 minutes until the rolls are browned lightly on top, then
transfer to a wire rack to cool completely, about 90 minutes. Wrap
them tightly, so they don't dry out -- you can use a layer of wax
paper followed by a layer of aluminum foil. Store on the counter top
for up to 5 days tightly wrapped.

Makes 4 large rolls, about 48 slices
Posted by Jennifer Iserloh, The Skinny Chef
From: Slash Food
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... If I were ever to get a tattoo, it would say "Fat is flavour".

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