Poppy Seed Roll

Total Time: 49 hrs Preparation Time: 48 hrs Cook Time: 1 hr

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
• 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 , beaten
• 2 tablespoons butter
• 1 tablespoon raspberry jam

Recipe

• 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.