Poppy Seed Roll
|Dry yeast||1⁄4 Ounce (1 Envelope)|
|Lukewarm water||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Grated orange rind||1 Teaspoon|
|Eggs||2 , beaten|
|All purpose flour||4 Cup (64 tbs)|
|Egg white||1 , slightly beaten|
|For poppy seed filling|
|Poppy seeds||3⁄4 Cup (12 tbs)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Chopped raisins||1⁄4 Cup (4 tbs)|
|Egg yolks||2 , beaten with 2 tablespoons sugar|
|Sugar||2 Tablespoon (For Beating The Egg Yolk)|
|Grated lemon rind||1 Teaspoon|
|Confectioners icing||1 Tablespoon|
|Finely chopped candied fruit||1⁄3 Cup (5.33 tbs)|
Dissolve yeast and 1 teaspoon sugar in the lukewarm water and set aside.
Scald the milk and butter together and cool to lukewarm.
Add the next four ingredients and beat in about half the flour.
Add the yeast mixture, and enough remaining flour to make a soft dough.
Knead on a floured board until smooth, about 5 minutes.
Cover and let rise in a greased bowl until double.
Cut the dough in half and roll each half into a 10 x 8-inch rectangle.
Spread each with about 1 cup of the poppy-seed mixture.
Brush edges of the dough with slightly beaten egg white and roll up loosely like jelly rolls.
Place seam-side down in 2 small greased loaf pans.
Cover and let rise until doubled, about 1 hour.
Brush with remaining egg white and bake at 375F for 40 to 45 minutes.
Cool and frost with almond-flavored confectioners' icing mixed with candied fruits.
POPPY SEED FILLING: Cover 3/4 cup poppy seeds with boiling water and let soak overnight.
Drain well in a cheesecloth-covered sieve and put through poppy-seed grinder.
Mix ground seeds with 1 3/4 cups milk and 1/2 cup sugar.
Cook and stir, about 10 minutes.
Add 1/2 cup chopped walnuts, 1/4 cup chopped raisins and 2 egg yolks beaten with 2 tablespoons sugar.
Continue cooking and stirring until mixture is a spready consistency.
Add 1 tea spoon each, grated lemon rind and vanilla.