Poppy Seed Roll

Name: Poppy Seed Roll
Ingredients: 1/2 pint sweet cream; 1 cup milk; 1/2 - 3/4 cup sugar; 1 (7 g) package dry yeast; 2 egg yolks; 2 egg whites, stiffly beaten; 1/4 lb butter, melted; 1/2 teaspoon salt; 1 teaspoon vanilla; 4 -5 cups all-purpose flour; Filling; 1/2 cup poppy seed (in grinder); 1/4 cup milk, warm; 1/2 cup nuts, ground up; 1 lemon, zest of; 1/2 teaspoon vanilla; 3/4 cup brown sugar; 1 egg white, beaten; 2 tablespoons butter; 1 tablespoon raspberry jam

20 ingredients

7 steps

Ingredients

1/2 pint sweet cream
1 cup milk
1/2 - 3/4 cup sugar
1 (7 g) package dry yeast
2 egg yolks
2 egg whites, stiffly beaten
1/4 lb butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
4 -5 cups all-purpose flour
Filling
1/2 cup poppy seed (in grinder)
1/4 cup milk, warm
1/2 cup nuts, ground up
1 lemon, zest of
1/2 teaspoon vanilla
3/4 cup brown sugar
1 egg white, beaten
2 tablespoons butter
1 tablespoon raspberry jam

Directions

1

Put the bread portion in a breadmachine, in order of liquids first, then dry. Putting the yeast in last in a little indent in top of the flour. Set on dough cycle.
2

Filling:
3

1/2 cup poppy seeds, put in grinder, just enough to pop the seeds. Take out and put in a large measuring cup with the 1/4 cup warm milk to soak overnight. Then without straining, mix the rest of the ingredients in with the poppy seed mixture. Mix well.
4

When dough is finished, roll out to rectangle with the short side nearest you.
5

Spread the poppy seed mixture on top of the dough, try to get the poppy mixture as close to the edges as possible.Roll up as a jelly roll. Place in well-greased deep pans.
6

Give a egg wash, and sprinkle surface with poppy seeds and allow to rise. Bake at 350F, for 40 minutes or until a dark golden brown.
7

Tip: You have to have the raspberry jam, either seeded or unseeded. It is the secret to the store-bought taste.