Poppy Seed Roshky

---------- Recipe via Meal-Master (tm) v8.04

Title: POPPY SEED ROSHKY
Categories: Ethnic, Cookies, Breads
Yield: 6 servings

1 pk Yeast
1/2 c Sugar
1 c Milk, scalded
1/2 c Butter
1/2 ts Salt
1 ts Vanilla
4 ea Eggs, well beaten
4 c Flour

--------------------------FILLING--------------------------
2 c Water
1 c Sugar
1 c Poppy seed, ground
1/2 ts Cinnamon
1 x Grated rind of 1 lemon

Add yeast and 1 teaspoon of sugar to 1/4 cup of
the scalded milk cooled to lukewarm. Set aside to
cool. To the rest of the hot milk add the butter,
sugar, salt and vanilla and stir until the butter has
melted. Cool. Add the beaten eggs and then stir in the
yeast. Sift flour and add gradually, using only enough
to knead the dough until it is smooth and elastic.
Cover and allow to rise until double in bulk. Roll out
on a floured board until quite thin; cut into
triangles, spread with poppys seed filling (see recipe
below) and shape into cresents by rolling them from
the straight end toward the point. Brush with beaten
egg yolk to which 1 tablespoon of cold water has been
added and sprinkle with sugar and chopped nuts. Let
rise until doubled in bulk and then bake in a hot oven
400-F about 20 minutes or until brown.
Filling: Boil the water with the sugar until
syrupy, add the ground poppy seeds, cinnamon and lemon
rind. Mix well and allow to cool.

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