|Water||1 1⁄2 Cup (24 tbs)|
|Compressed yeast cake/1 tablespoon active dry yeast||2⁄3 Ounce|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Egg||1 , beaten|
|Cooking oil||1 Tablespoon|
|Poppy seeds||1 1⁄3 Cup (21.33 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Egg/Cream / rum||1 , beaten|
Place the sugar in a saucepan with 5 tablespoons of the water.
Heat gently, stirring continuously, until the sugar has dissolved.
Remove the pan from the heat and stir in a further 5 tablespoons of cold water.
When the liquid is lukewarm, mix in the yeast.
Leave to stand for 10 minutes.
Mix the yeast liquid with about a quarter of the flour and beat well together until smooth.
Cover with a damp dish towel and set aside in a warm place until the mixture is spongy and light and bubbly.
Add the well beaten egg and the remaining water (heated to lukewarm) to the sponge mixture with the salt and oil.
Work in the remaining flour to give a fairly stiff dough.
Turn out and knead well on a floured surface.
Place the dough in an oiled plastic bag and put in a warm place to rise until doubled in size.
Prepare the filling by placing the poppy seeds, sugar and nearly all the beaten egg in a bowl and mixing together to make a paste; if liked a little cream or rum may be stirred in to make the filling softer.
Turn the risen dough out onto a floured surface, punch down and knead until smooth then roll out to a rectangle about 16 inches by 14 inches.
Spread the poppy seed filling evenly over the dough then roll it up, starting at one of the shorter sides, Iike a jelly roll.
Carefully lift the poppy seed roll ontoagreased baking sheet and leave to rise in a warm place until it has almost doubled in size.
Brush the top of the Makawnyk with the reserved beaten egg then bake above the center of a moderate oven (350°F) for about I 1/2 hours until golden brown.
Cool on a cake rack and if liked, dust the top with confectioners' sugar before serving.