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Ingredients
- 3 1/2 c. flour
- 3/4 c. lowfat milk
- 1/4 c. sugar
- 2 x yeast cake
- 2 x egg yolks
- 1 tsp lemon rind grated
- 6 Tbsp. melted butter
- 1/4 tsp salt
- 2 c. grnd 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
Directions
- Allow the yeast to rise in one quarter c. of hot lowfat milk till doubled in size. Sift the flour into a deep bowl. Make a well in the center and place the yeast in the well. Add in the remaining lowfat milk, sugar, egg yolks, lemon rind, vanilla, butter and salt. Mix together well and beat with a wooden spoon till blisters begin to create on the dough. Place in a greased bowl, cover with a damp towel and allow to rise in a hot place for about an hour or possibly till 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 that the dough was rolled out. Place the two sections of MAKOVNJACA on a well greased baking sheet and allow to rise in a hot, 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 till they become golden brown. Cold before slicing and serving.
- Filling:Mix the finely grnd poppy seeds, the lemon rind, raisins, sugar and cinnamon. Spread this mix over the rolled out dough. Heat the cream. Combine the cream, honey and rum and pour this mix over the poppy seeds. Roll the MAKOVNJACA up like a sajivaca.
- * savijaca is 'a roll' in Croatian.
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