Poppy Seed Roll

Directions

1. 1
   ROLL DOUGH: Dissolve the sugar in the water and milk, then add the yeast, stirring to dissolve, and let sit for 10 minutes.
2. 2
   Combine the flour, butter (which has been cut into small pieces), and the yeast mixture, kneading until the dough forms a smooth ball.
3. 3
   Or, in a food processor with the machine running, add the butter to the flour, then add the yeast mixture.
4. 4
   Process until the dough forms a ball, adding flour or milk as necessary.
5. 5
   Let rest for a few minutes, then process 1 minute more.
6. 6
   Place in a lightly oiled bowl, turing once to oil the top, cover and let rise until double in bulk.
7. 7
   POPPY SEED FILLING: Pour boiling water over the seeds, let stand for 5 minutes, pour off the water and repeat, draining well.
8. 8
   Cover with the milk in a saucepan and bring to a boil, then strain.
9. 9
   Grind with the steel blade in a blender or processor until the seeds release the milk and turn white, then add the sugar, honey, and butter.
10. 10
    Cook in a heavy skillet for 1 minute over high heat.
11. 11
    Cool.
12. 12
    When cool, add the egg whites and zests, blending well.
13. 13
    On a lightly floured surface, roll the dough into a long rectangle about 1-inch thick.
14. 14
    Spread the filling evenly over the dough stopping 1-inch from one long edge and roll up, making sure that the filling is sealed inside.
15. 15
    Place on a non-stick baking sheet, seam side down.
16. 16
    Bake in a preheated 350 Degree F. oven for 35 to 40 minutes.
17. 17
    Brush with the egg glaze and cool on a wire rack.