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Croatian Poppy Seed Roll

3 1/2 c. flour
3/4 c. milk
1/4 c. sugar
2 cakes yeast
2 egg yolks
1 tsp. lemon rind, grated
6 tbsp. melted butter
1/4 tsp. salt

Allow the yeast to rise in one quarter cup of warm milk until
doubled in size. Sift the flour into a deep bowl. Make a well in
the center and place the yeast in the well. Add the remaining
milk, sugar, egg yolks, lemon rind, vanilla, butter and salt. Mix
together well and beat with a wooden spoon until blisters begin to
form on the dough. Place in a greased bowl, cover with a damp towel
and allow to rise in a warm place for about an hour or until doubled
in bulk.

Divide the dough into two sections. Roll each section out very
thin, brush with melted butter and fill with poppy seed filling.
Roll like a savijaca* by filling the edge of the table-cloth on
which the dough was rolled out. Place the two sections of MAKOVNJACA
on a well greased baking sheet and allow to rise in a warm, draft-free
place for another half hour. Brush the rolls with a well beaten
egg white and bake at 350 F for about an hour until they become
golden. Cool before slicing and


2 c. ground poppy seeds
1/2 c. sweet cream
3 tbsp. raisins
1/2 c. sugar
4 tbsp. honey
1/2 tsp. cinnamon
1 tbsp. rum
1 tsp. lemon rind

Mix the finely ground poppy seeds, the lemon rind, raisins, sugar
and cinnamon. Spread this mixture over the rolled out dough. Heat
the cream. Combine the cream, honey and rum and pour this mixture
over the poppy seeds. Roll the MAKOVNJACA up like a sajivaca.

Note: savijaca is a roll in Croatian.

(Walnut Roll)

1/2 c. melted butter
3/4 c. sugar
1 c. hot milk
2 tbsp. strawberry jam
1 lb. walnuts, ground
1 tsp. grated lemon peel
1/4 c. raisins
1 tsp. cinnamon
2 tbsp. rum

Prepare the OREHNJACA dough in the same manner as the MAKOVNJACA
dough. Pour the scalded milk over the walnuts. Combine with the
remaining ingredients and allow to cool before spreading over the
dough. Fill with the walnut filling. Bake according to the directions


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