Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
| Poppy | not in our table | 0 |
| 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
- 4 cups flour
- 4 Tablespoon sugar
- 1 cup lukewarm water
- 2 eggs slightly beaten
- 2 cakes yeast reg. or dry
- 1/2 cup soft butter
- 1 teaspoon salt
- Poppyseed Filling:
- 1 pound of freshly ground poppy seeds (finely)
- 2 cups of sugar
- 1 cup boiled milk
- 1/4 cup melted butter
- 2 teaspoons of grated lemon zest
Directions
Crumble yeast in bowl, add water and sugar stirring till mixture liquidifies.
Blend flour and butter with wire pastry blender.
Mix well, mix in eggs, salt and yeast.
Mix until dough is smooth and leaves side of bowl clean.
Divide into four portions and roll each out in a rectangular shape spread with filling and roll up like Jelly Roll.
Place in greased baking pans. Bake at once in 350 oven about 30 to 45 min. or until brown.
Mix filling in bowl using only 3/4 cup of boiled milk.
It should be thick.
If not spreadable use the rest of milk.
Divide into 4 portions, one for each dough rollup.