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Poppyseed Kugen Recipe

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This recipe for Poppyseed Kugen is from The Chaplinski Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Directions:
Directions:
Sweet Dough: Scald 2 cups milk (cool), add 2 pkgs dry yeast, 1 Tbs sugar, 1 tsp salt. Add 2 cups flour to make sponge. Cover after sponge is made. Add 2 eggs, 1 cups sugar, 1/3 melted shortening. Add 3-4 cups flour. Knead, cover till double.

Filling: 2 cups ground poppy seed, 1 quart milk, 1 beaten egg, 1 stick butter, 1 cup sugar, 1 cup cream of wheat, 1 tsp vanilla. Cook cream of wheat like on pkg. Add butter, sugar, egg, vanilla, and poppy seed.

After dough has risen. Divide in 5 pieces. Roll each out. Put poppy seed mixture on dough. Roll up. Put on cookie sheet. Cover let rise. Bake at 350º for 20-25 minutes. Cool. Put butter frosting on and chopped walnuts on.
Personal Notes:
Personal Notes:
Instead of poppy seed I used prune. It was really good.

 

 

 

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