Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Dry yeast
1 t Sugar
2/3 c Warm water
1 c Butter, at room temperature
1/4 c Sugar
1/2 ts Salt
2 tb Grated lemon peel
1/4 c Nonfat dry milk
2 1/2 To 3-1/2 cups unbleached
-flour
1 c Ground poppy seeds
1 c Sugar
1/2 c Raisins
1/2 c Milk
GLAZE:
1 Egg beaten with 1 tsp wat
In a small cup, dissolve the yeast and sugar in the
water. Let stand for a few minutes. Meanwhile,
combine the butter, sugar, salt, 1 tbsp lemon peel,
and milk in a large mixing bowl. Then add 2-1/2 cups
of flour alternately with the yeast mixture. Blend
the dough well. Turn the dough out onto a floured
board. Knead for about 10 minutes until the dough is
smooth and not sticky. Add more flour as necessary.
Put the dough into a greased bowl, turning so the top
is greased. Let rise in a warm, draft-free place
until doubled in bulk, about 1 hour. While the dough
is rising, prepare the filling. Combine the poppy
seeds, sugar,raisins, milk, and the rest of the lemon
peel in the top half of a double boiler. Cook it over
hot water until the mixture is of spreading
consistency. Stir constantly. It should thicken in
about 10 minutes. Remove from heat and cool to room
temperature. Punch the dough down,divide in half, and
roll each piece into a long rectangle about 1/4 inch
thick. Spread the filling on top of each piece, then
roll up. Pinch the seams together so the filling
can't come out. Place the rolls on a large greased
baking sheet and brush with the glaze. Cover the
rolls with wax paper laid across water glasses so the
paper doesn't touch the dough. Let rise again for 30
minutes. Apply a second coat of glaze. Bake the loaves
in a preheated 325 F oven for about an hour. If the
top browns too rapidly, cover loosely with aluminum
foil. Cool on a wire rack. Makes 2 loaves.
