by a Scenic Rivers Energy member
3 pkg. dry yeast
1-1/2 cups lukewarm milk
6 cups flour
6 egg yolks (keep the whites)
6 Tbsp. sugar
1-1/2 tsp. salt
|3/4 lb. butter
For poppyseed filling:
2 cups ground poppy seed
2 cups sugar
1/2 cup milk
2 Tbsp. butter
Dissolve yeast in half the milk. In a separate
bowl, mix the flour, sugar, salt, and butter with your hands.
Mix remaining milk with the beaten egg yolks and yeast mixture.
Add to dry ingredients. Work dough until smooth. Divide into
3 parts and form into balls. Let stand for 10 minutes then
roll out to 1/2-inch thickness. Spread with poppyseed filling.
Roll up like a jellyroll and place in well-buttered pan. Let
rise for 2 hours. Brush top with beaten egg whites before
baking at 350 degrees for 40-45 minutes.