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Poppy Seed Roll

2 tsp. dry yeast
2 tsp. sugar
1 cup lukewarm water
6 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup sugar
1 cup pareve margarine
4 eggs, beaten until foamy

Dissolve sugar and yeast in the lukewarm water. Set aside Sift all
the dry ingredients into a large pastry bowl. Cut in the shortening
(Or blend in the oil). The mixture should be crumbly. Make a well
in the center. Beat the eggs until foamy. Add the yeast mixture
and the eggs to the well in the center. SLOWLY start to mix the
dry ingredients to the center. Blend until you have formed a soft
dough. Remove the dough from the bowl. Lightly grease the bowl
and return the dough to the bowl. Cover and set aside in a warm
place to let the dough rise. While you are waiting for the dough
to rise prepare the poppy seed filling.

Poppy Filling

3 cups poppy seeds
1 1/2 cups sugar
1 1/2 cups hot water
1/4 cup flour
2 tsp. vanilla

Grind poppy seeds - I use a mechanical grinder from Austria
specifically designed to grind poppy seeds. You can use a coffee
grinder, blender, or food processor.Add the remaining ingredients
to the ground poppy seeds. Mix well. On a lightly floured pastry
board roll out the dough. You may have enough for two poppy seed
rolls.Roll out the dough until it is approximately 1/4 inch thick.
Spread the poppy seed mixture over the dough, keeping away from
the edges. Roll the dough and mixture in a jelly roll fashion.
Place roll on a greased cookie sheet.Cover and let rise for about
one hour. Beat an egg with a little water and sugar in a small
dish.With a pastry brush, brush the jelly roll with the egg mixture.
Sprinkle a few whole poppy seeds on top of the egg glaze. Bake in
a 325F oven for about 45 minutes. Slice and serve when cooled.


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