Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1/2 oz Yeast (dry), active (two standard envelopes)
- 1/2 c Water, warm
- 4 1/2 c Flour ( all-purpose)
- 3/4 c Sugar
- 1/2 ts Salt
- 1/2 c Butter
- 2 Egg yolks (save whites for the filling)
- 1/2 c Sour cream
- 1 ts Vanilla
- 2 tb Butter
- 10 oz Poppy seeds, coarsely ground
- 2 tb Honey
- 2 ts Lemon juice
- 2 Egg whites
- 1/2 c Sugar
- 1/4 c Candied orange peel, chopped fine
- 1/4 c Raisins, steamed (steamed, or soaked in hot water, until soft)
- 2 ts Lemon peel, grated
- 1 c Sugar, powdered
- 2 tb Lemon juice
- =
Directions
MAKE THE DOUGH: Soften the yeast in warm water in a bowl. Mix flour with sugar and salt. Cut in the butter until mixture has a fine, even crumb. Beat eggs and extra yolks; mix with yeast, then stir into the flour mixture. Add the sour cream and the vanilla and mix well. Knead dough on floured surface for 5 minutes. Divide in half and roll each half into a 12 inch square. Cover.
MAKE THE FILLING: Melt butter in a large pan. Add poppy seed and stir-fry for 3 minutes. Add honey, lemon juice and raisins to poppy seeds. Cover and
remove from heat. Let stand for 10 minutes. Beat egg whites with sugar until stiff moist peaks form. Fold in orange and lemon peels and then gently fold in poppy seed mixture. Spread half of the filling on each dough square (after you uncover them). Roll up as you would for a jelly-roll and seal the edges. Place on greased baking sheets and cover. Let rise until doubled in bulk (approx. 1 1/2 hours).
MAKE THE ICING: Mix powdered sugar and lemon juice until smooth. Spread this mixture evenly over the rolls.
Preheat oven to 350 degrees F. Bake about 45 minutes, then remove from oven and cool.