Poppy Seed Roll (Lithuanian Pyragas su Aguonomis)

poppyseed roll lithuanian pyragas su aguonomis

NOTE: Makes 2 loaves Lithuanian Poppy seed Roll - Pyragas su Aguonomis


2 pounds all-purpose flour
1 1/2 cups warm milk
2 packages active dry yeast
6 tablespoons sugar
4 large egg yolks + 1 large whole egg
1 teaspoon salt

1 (12.5-ounce) can poppy seed filling
1 large egg, beaten
4 tablespoons finely chopped walnuts
1 teaspoon vanilla extract
4 tablespoons candied orange peel, finely chopped


Pre heat oven to 375 degrees.
In a large bowl, combine 1/3 of the flour, milk, yeast and sugar until well mixed. Cover with a towel or plastic wrap and let rise until doubled.
Beat egg yolks, whole egg and salt and add to dough in bowl with remaining flour. Knead until smooth and elastic. Cover and let rise until doubled.
For the Filling:
Mix poppy seed filling with beaten egg, chopped nuts, vanilla and orange peel.
Divide dough into two pieces. Roll out each on a lightly floured surface. Spread half the filling on each piece and roll up as for a jellyroll. Tuck in the ends. If you like, the roll can be left straight or formed into a ring. Place each on a parchment-lined baking sheet and let rise until almost doubled.
Brush with egg (1 large whole beaten egg mixed with 1 teaspoon water).
Bake for about 45 minutes or until golden brown.
Let cool covered with a linen cloth so the cake doesn't dry out.
When completely cool, dust with confectioners' sugar or glaze with a flat icing, if desired.

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