Poppy and walnut rolls "Bagels"

Description

I sincerely want to thank all the Hungarian people because thanks to them, now I know the recipe for fantastic test! The rolls came out incredibly delicious! Even mom, who after 18 :00 do not eat, occasionally jumped up and ran to the kitchen "drink water" :-D It's sooo tasty! Yeast dough, well, very gentle and, oddly... loose. Traditionally, these rolls are baked two days before the holiday. I mean, it's a miracle you need to keep in the house for two whole days and not a crumb to eat?! Heh, maybe in a Hungarian family it is possible, but in our – almost... the Aroma just knocks you down. For the contest "new year tastes of the planet."

Ingredients

Flour

500 g
Margarine

250 g
Yeast

20 g
Milk

200 ml
Water

50 ml
Sugar

300 g
Nuts

150 g
Mac

150 g
Orange zest

0.5 piece
Lemon peel

0.5 piece
Raisins

100 g
Jam apricot

50 g
Jam

50 g
Chicken egg

3 piece
Salt

Cooking

In warm milk bred 1st. L. sugar, and yeast. Leave before the "cap". Warn that "cap" just grows huge, so knead the dough not in the mug, and bowl. The sifted flour to grind into crumbs with margarine. Then add a pinch of salt, coming up the yeast and 2 eggs (in advance remove from the refrigerator, so they were not cold). All this well-kneaded, cover with film and put in the fridge for about 1.5 hours. The dough for this time will do.

But in the meantime, prepare a filling. Raisins should be soaked in cognac. I was soaked in sweet tea. Nuts grind as it is convenient – blender, meat grinder, etc.

Walnut crumbs mixed with sugar at a ratio of 1:1. That is, if the nuts 150 C, and sugar take the same. I would put a little less sugar. Then add the zest of 1/2 orange, pour 50 ml of milk. Mix everything. The filling should be thick. The nuts still need to add raisins, but since I do not like him and do not drink, I decided to add it only in the poppy filling :-)

With the poppy filling is done almost the same thing. Mac mix with the sugar, add the juice and zest of 1/2 lemon, 50 ml of water and raisins.

Divide the dough into 2 or 4 parts – depending on how many rolls you want: two large or four small. Roll out into a rectangle, grease with apricot jam, before reaching the edge, spread on top of walnut filling. Level, turn the roulade, spread on a baking sheet.

I wanted to not roll, but this little peanut :-) But the poppy is the traditional roll of a kind! Chesslovo!:-)

Lubricated shaken up egg and make nakoly fork or cut with knife/scissors. Leave in a warm place for proofing and then bake it in the oven (180-200*C), bake until Golden crust :-)

While I was out my nut a little out of shape, almost lost the part of "bottom" - the dough is very soft and fragile while hot. So allow to cool rolls, place on a dish. And enjoy immediately, or waiting at Hungarian tradition two days :-) But I don't think you will survive!;-)

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