Add the ingredients, except the Poppy Seed Filling, to the machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes. Grease baking sheets; set aside.
Divide the 1 1/2-pound dough into 12 portions. Shape each portion into a ball, tucking edges under to make a smooth top. On a lightly floured surface, roll each ball of dough into a 31/2-inch circle. Place circles 3 inches apart
on the prepared baking sheets. Cover and let rise in a warm place for 45 to 60 minutes or mtil nearly double.
Using a floured thumb, make a large indentation in the center of each circle. Spoon the Poppy Seed Filling into indentations. Bake in a 375F oven for 10 to 12 minutes or until golden brown. Remove from baking sheets; cool slightly on wire racks. Serve warm or cool.
Seed Filling: In a small bowl combine 3/4 cup golden or dark raisins and enough boiling water to cover. Let stand for I 0 minutes; drain well. In a blender container or food processor bowl combine raisins, 1/4 cup poppy seeds, 1/4 cup honey, 1 tablespoon margarine or butter, and 1/8 teaspoon ground allspice. Cover and blend or process until nearly smooth. Transfer to a small saucepan. Bring to boiling; reduce heal Simmer, uncovered, for 2 to 3 minutes or until slightly thickened, stirring frequently. Cool.
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|Serving Size: 1 Dozen (2213g)|
|Recipe Makes: 1|
|Calories from Fat: 1481 (20%)|
|Amt Per Serving||% DV|
|Total Fat 164.5g||219 %|
|Saturated Fat 35.4g||177 %|
|Monounsaturated Fat 56g|
|Polyunsanturated Fat 43.9g|
|Cholesterol 2131mg||656 %|
|Sodium 1469.3mg||51 %|
|Potassium 2699.4mg||71 %|
|Total Carbohydrate 1188.8g||350 %|
|Dietary Fiber 39.3g||157 %|
|Sugars, other 1149.5g|
|Protein 235.5g||336 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7226
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