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The poppy seed roll is a pastry consisting of a roll of sweet yeast bread (a viennoiserie) with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, making it a walnut roll. It is popular in parts of Central Europe and Eastern Europe. It is commonly eaten at Christmas and Easter time. It is traditional in several cuisines, including Austrian (''Mohnkuchen'' or ''Mohnstriezel''), Bosnian cuisine (''makovnjača''), Croatian (''makovnjača''), Czech (''makový závin''), Danish (''wienerbrød (Vienna bread)'': ()), Hungarian (''mákos bejgli''〔June Meyers Authentic Hungarian Heirloom Recipes Cookbook〕), Latvian (''magonmaizite''), Lithuanian (''aguonų vyniotinis''), Polish (''makowiec''), Russian (''pirog s makom'' (ロシア語:пирог с маком) or ''bulochka s makom'' булочка с маком), Serbian (''маковњача''), Slovak (''makovník''), Romanian (''ruladă cu mac'' or ''ruladă cu nuci''), and Ukrainian (''pyrih z makom'' пирiг з маком or ''makivnyk'' маківник) cuisine. ==Ingredients== The dough is made of flour, sugar, egg yolk, milk or sour cream and butter, and yeast. The dough may be flavored with lemon or orange zest or rum. The poppy seed filling〔(Mákos bejgli )〕 may contain ground poppy seeds, raisins, butter or milk, sugar or honey, rum and vanilla. Sometimes a tablespoon of apricot jam, which is one of the most popular jams used in the Hungarian cuisine, is substituted for sugar. The walnut roll filling contains raisins, rum, butter or milk, lemon rind and chopped walnuts. This filling may be spiced with cinnamon, nutmeg, clove or vanilla.〔(Diós és Mákos bejgli with picture )〕 The dough is at first quite heavy, stiff and dry, but with kneading and resting becomes very elastic and strong. It is rolled out into a large sheet, thick or thin depending on taste. One aesthetic principle is that the dough and filling layers should be of equal thickness. Another is that more layers are better. The filling is spread over the dough, which is then rolled into a long cylinder or log. Traditional recipes usually involve brushing the log with the egg white left over from the yolk used in the dough. Other recipes use different washes, or an icing added after baking. The unbaked log is gently transferred to a sheet pan, left to rise, then baked until golden brown. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Poppy seed roll」の詳細全文を読む スポンサード リンク
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