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 serving. Filling: 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. * savijaca is a roll in Croatian. Recipe by: Croatian Cuisine by Alojzije and Ruzica Kapetanovic Posted to Digest bread-bakers.v097.n075 by email@example.com on Nov 23, 1997
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|Serving Size: 1 Serving (1518g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1331 (24%)|
|Amt Per Serving||% DV|
|Total Fat 147.9g||197 %|
|Saturated Fat 71.2g||356 %|
|Monounsaturated Fat 50.7g|
|Polyunsanturated Fat 16.3g|
|Cholesterol 3543.2mg||1090 %|
|Sodium 664.1mg||23 %|
|Potassium 1562.7mg||41 %|
|Total Carbohydrate 952.6g||280 %|
|Dietary Fiber 19.9g||80 %|
|Sugars, other 932.8g|
|Protein 103.1g||147 %|
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Calories per serving: 5521
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