3206 Rolled cake with poppy seeds

Strutseli s makom

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

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Mix together glasses warm water, 2–3 zolotniki dry yeast, and 3 glasses flour and let the dough rise. Beat the dough thoroughly and add salt and ¼ glass olive or sunflower seed oil. Mix until white with ½ lb sugar and 1 spoon good honey (which will make a crumbly, short dough). Add a little ground bitter almond and enough flour to make a dough of the usual consistency for buns. Knead until it leaves your hands and set the dough aside to rise. Meanwhile, scald 2 glasses poppy seeds with boiling water, cover, and set aside for a full hour. Squeeze the seeds until dry, grind them in a stoneware bowl, and add a few ground bitter almonds and 1 full spoon sugar and 1 spoon or so of honey to sweeten the mixture. Mix thoroughly. When the dough has risen, roll it out into several thin ovals, spread [each] with some of the poppy seed mixture, and roll up into a tube so that the ends are neat and even. Place on a baking sheet greased with olive oil and strewn with flour and paint the dough with honey diluted with water. Sprinkle with poppy seeds or sweet almonds and bake in the oven for 45 minutes. (Use 3 lbs flour in all.)