Flood with nuts and poppy seeds.

Characteristic for the Austro-Hungarian cuisine shortbread dough with yeast instead of baking powder and two fillings – poppy and nut cream – perfectly harmonize with each other, peel of citrus adds not only flavor, but the holiday mood. Flooding was not only very tasty and aromatic, but beautiful.
Real pleasure for lovers of nuts and shortcake!
Fludnye (a type of traditional Jewish sweet pastries) I always felt roll. But, as it turned out, under this name there are several kinds of cakes, including sweet layered cakes.
Many recipes fludenov more than 200-300 years! Flood (fludnye, fludnye) in the form of multilayered cakes baked Jews or on holidays or on the occasion of great celebrations. Rolls as a simple baked for Shabbat meals.
Fillings in fludnye varied as the forms of nuts, poppy seeds, apples, cherries, cottage cheese.

You will need:

On the square size of 24 cm x 24 cm and 4 cm in height will need:

For the dough

500g white wheat flour
12.5 g of fresh or 8 g dry yeast
150g sugar
Salt on the tip of a knife
250g soft butter
2 egg yolks
2 tsp lemon peel
1 tablespoon lemon juice
1 tablespoon brandy
60 ml (4 tbsp) white wine or orange juice

For the filling of poppy

200g ground poppy
120ml milk
100g sugar
1 tsp vanilla concentrate

For the filling of nuts

300 g walnuts
2 protein
50-100 grams of sugar (to your taste)
1 tsp walnut liqueur or amaretto

The quality of nuts and poppy is of paramount importance. And poppy, and nuts should be fresh, without any bitterness. Be sure to try the poppy and nuts before buying or using your inventory.

Walnuts and poppy seeds contain a high percentage of fat, so perishable. Mack is recommended to grind just before use. At home you can easily grind poppy in the electric coffee grinder. If you Poppy milled in the store, in advance, to keep it in the freezer, but even in this form it is not necessary to store ground poppy more than one month!

To finish

2 tablespoons apricot jam
2 tablespoons water

How to cook:

Test Preparation.

In a mixing bowl, sift the flour, add the sugar, salt and yeast. Fit the extension “blade” and turn on the mixer for 10-20 seconds (speed is low) to mix all the ingredients.
Add a cup of oil, cut into slices, egg yolks, zest, lemon juice, brandy. Reconnect mixer for 10-15 seconds, until the bowl is not large crumbs are formed. Without turning off the mixer start adding wine (juice) in small portions. Add up to as long as all chips are not connected to the dough.
You may need less liquid than specified in the recipe. The amount of wine or juice depends on the wetness of flour. It took me exactly the amount that is specified in the recipe.

Turn the mixer on medium speed and process the dough in 8 minutes. Divide the finished dough into 4 equal pieces, each piece put into a plastic bag and store in the refrigerator for 2 hours (can be for a longer period).

Preparation of the filling of the poppy.

Mix all ingredients in a saucepan and set it on fire. Cook stuffing, stirring occasionally, for several minutes until all the sugar has melted and the filling thickens. If you see that the filling has become too dry, add a little more milk.
Put the stuffing in a bowl and put to cool.

Preparation of the filling of nuts.

In a bowl combine the nuts and sprinkle sugar. Process the mixture until the nuts do not turn into a very fine crumb.
Add a cup of whites and continue to process the nuts until they turn into a soft paste.

Flood Building.

Remove the dough from the refrigerator. If the dough was too hard, let it warm up a little.
On a sheet of baking paper roll 1 piece of dough to a thickness of about 1/2 cm. * Cut the rough edges of the dough so as to obtain a square 24 x24 cm. Trim the dough set aside. Transfer the dough into shape, put it on the floor and gently push.
Over 1/2 of the test quantity of smear peanut butter.
Repeat item 2 with the second piece of dough. Over smear test poppy stuffing.
Repeat items 2 and 3 of the third piece of dough.
Repeat item 2 with the fourth test piece.
All trim ProMes dough, roll it into a ball and then roll a rolling pin. Cut the dough into strips and place on top of the dough in the form of a lattice.
Mix the jam and boiling water. With a brush, lubricate the surface of the liquid jam flooding.

Baking flood.

Preheat the oven to a temperature of 175 degrees C.
Bake for 45-50 minutes a flood, until it becomes rosy and splinter is out of the center of the dry.
Remove the flood of forms and passed on to the bars to complete cooling.


Bon Appetit!

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