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Poppy Seed Roll

about 4 cups all-purpose flour
1 pkg. active dry yeast
3/4 cup milk
1/2 cup butter or margarine
1/2 cup sugar
1 tsp salt
3 eggs, beaten
2 tsp grated lemon peel

1 cup poppy seed, ground
1 cup chopped pitted dates
1/2 cup finely chopped almonds
1/2 cup currants
2 tsp grated orange peel
1 cup sugar
1 Tbsp all-purpose flour
1/4 cup butter or margarine
1/3 cup heavy cream
1 egg

1 egg, beaten with 1 Tbsp milk

Combine 1 1/2 cup flour and yeast in large mixing bowl. Place
milk, butter, sugar and salt in heavy saucepan over low heat and
heat until warm (120* to 130*). Gradually add to flour mixture,
beating at low speed until well blended. Beat in eggs. Add 1/2
cup flour and lemon peel; beat at high speed 2 minutes. Stir in
as much remaining flour as possible with wooden spoon to make soft

Place dough on lightly floured surface and knead in as much remaining
flour as necessary to make a moderately stiff dough. Continue
kneading about 10 minutes, or until dough is smooth and elastic.
Place dough in greased bowl and turn to coat entire surface. Cover
with clean towel and let rise in warm, draft-free place about 1 to
1 1/2 hours, or until doubled in bulk.

Place poppy seed, dates, almonds, currants, orange peel, sugar and
flour in bowl; toss until well coated. Melt butter in medium-size
saucepan over low heat. Beat cream and egg together with fork
until blended. Stir into saucepan with wire whisk until blended.
Add poppy seed mixture and stir until well combined. Cook over
low heat 3 minutes, stirring constantly. Remove from heat and set
aside to cool.

Grease large cookie sheet. Punch down dough. Roll out dough on
lightly floured surface to 14 x 16-inch rectangle. Spread poppy
seed mixture evenly over dough to within 1/2 inch of edges. Starting
at short end, roll up dough, jelly-roll style, to center of rectangle.
Turn dough around and roll up other short side so rolls meet in
middle. Lightly pinch rolls together to seal. Carefully lift roll
and place, seam side down, on prepared cookie sheet. Cover and
let rise in warm, draft-free place about 40 to 50 minutes, or until
almost doubled in bulk.

Preheat oven to 375F. Brush glaze over roll. Bake 35 to 40 minutes,
or until golden brown. Cool completely on wire rack.


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