On Thu 28 Jul 2005 06:10:47a, MOMPEAGRAM wrote in rec.food.cooking:

>
> ----- Original Message -----
> From: "Wayne Boatwright" >
> Newsgroups: rec.food.cooking
> Sent: Wednesday, July 27, 2005 9:39 PM
> Subject: Ping: MOM PEAGRAM Poppyseed Roll
>
>
>> This recipe came to me from the grandmother of a Slovak friend. This
>> is my favorite recipe, although I've tried others, as there are many
>> styles/variations. I bake two of these at Christmas and two at Easter.
>>
>> Slovak Poppyseed Rolls
>
> Hi Wayne; I don't know if you noticed the Mohn Kuchen i posted, but the
> filling in that:
>
> ~~ -FILLING- ~~
> 1 md Egg
> 1/3 c Wheatlets ; Cream of Wheat
> Cereal)
> 2 1/2 Cup Water
> 1 c Poppyseeds ; ground
> 1 c Sugar
> 1 t Vanilla
> 1 tb Butter
>
> Has cereal in it. It makes a slightly softer filling but, it is still
> as tasty as straight poppy seeds. I may try this filling in your
> recipe. And, skip the raisins since we don't like them in this type of
> bread.
>
> What do you think?

Helen, I think your variation would be just as good. There are so many
ways to make a poppyseed filling. I sometimes leave out the raisins, too,
especially if I expect to give some away to friends who I know don't like
raisins.

One of the main characteristics of this roll is the high proportion of
filling to dough. Note that the roll is not allowed to raise before
baking, which results in the filling layer being thicker than the dough
layer. When the reverse is true, I find the roll much to "bready".

I'll have to look up your recipe for Mohn Kuchen. I don't recall seeing it
when you posted it.

Thank you!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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