|Some pysanki from my collection. I try to add a couple if new ones every year.|
|My Easter centerpiece--Lilies, roses and pussywillow.|
|From the Keukenhof Gardens circa 1985. |
This is a photo of the last photo taken with my 35 mm camera.
|A Polish Easter basket ready to be blessed on Easter Saturday.|
|I ended up making the version with nut filling because when I got started |
I realized I didn't have enough eggs, of all things, to do both versions!
1 package yeast
1 tablespoon warm water
1/2 cup scalded milk
2 tablespoons butter
1/4 cup sugar
1/2 teaspoon salt
2 egg yolks
2 cups flour
1/4 teaspoon ground cardamom
2 tablespoons chopped candied orange peel (optional)
1 teaspoon flour
Poppy Seed Filling:
1 cup ground poppy seeds
3/4 cup milk
1/2 cup sugar or 1/3 cup honey
1 teaspoon vanilla
Bring milk to boiling point and add poppy seed. Cook for about 5 minutes, stirring carefully, until milk is absorbed. Add sugar or honey. Beat egg thoroughly. Mix 1 tablespoon of hot poppy seed with egg and pour into cooked poppy seed. Stir until thick. Add vanilla. Must be thoroughly cooled before using.
Walnut Raisin Filling:
1 cup ground walnuts
1/2 cup white raisins
Substitute walnuts for poppy seeds and proceed as in poppy seed filling recipe above. When cool add 1/2 cup white raisins.
1 cup sifted confectioners’ sugar
1 tablespoon hot milk
1/2 teaspoon vanilla
Preheat oven to 350 degrees.
Dissolve yeast in 1 tablespoon warm water.
Cream butter with sugar.
Add salt to egg yolks and beat until thick.
Scald milk and cool to lukewarm.
Add beaten yolks to butter and sugar mixture.
Add yeast. Add flavoring and mix thoroughly. Add flour alternately with the milk and knead with hand until fingers are free of dough.
Let rise for about 2 hours or until double in bulk. Punch down and let rise again for one hour. Place dough on floured board and roll to one-half inch thickness into rectangular shape.
Optional: Dredge candied orange peel in flour, shaking off excess flour. Sprinkle orange peel over dough and lightly press into dough using rolling pin.
Spread with poppy seed (or nut raisin filling and roll like jelly roll, sealing all edges. Place on cookie sheet and let rise until double in bulk. Note: 1 can of Solo Brand Poppy Seed Filling can be used if you don’t want to make your own.
Bake for 45 minutes.
When completely cool spread with confectioners’ sugar glaze.
|This is the finished Nut Roll--so beautiful I can almost taste it!|