Polish: Poppyseed Rolls 02 by Recipe Cottage

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	Poppyseed Rolls 02

		Poppy-Seed Rolls (Strucle z Makiem) 2 pkgs dry yeast (2 tbsp) 1/4 c warm water 1 T sugar 4.5 to 5.5 c flour 3/4 c butter, chilled 2 eggs 3 egg yolks 1/2 c sour cream 1 c pwdered sugar 1 tbsp vanilla extract 1/2 t salt grated peel from one lemon 1 egg, beaten 1 lb. poppy seeds 1 c sugar 1 tbsp vanilla sugar 2 tbsp butter 1 egg, slightly beaten 1/4 c honey 1/2 c chopped walnuts 1/2 c golden raisins (sultanas) 1/4 c candied orange peel, optional 1/4 c candied lemon peel, optional 2 egg whites Prepare poppy-seed filling: place poppy seeds in medium saucepan. Cover with 2-3 c water. Bring to a boil over med. heat. Remove from heat, let cool. Rinse seeds until water is clear, not milky (tea strainer works well). Discard liquid. Stir in sugar and vanilla sugar. Melt butter in large skillet. Add poppy seeds. Simmer over low heat 15-20 minutes, stirring a little. Stir in egg, honey, orange peel, lemon peel, walnuts and raisins. In med bowl, bbeat egg whites until stiff peaks; fold into poppy-seed mixture. Let cool. Grease 2 baking sheets. In a small bowl, dissolve yeast in warm water. Stir in 1 tbsp sugar and 2 tbsp flour. Let proof, 10 min. Sift 4 c flour into large bowl. Cut chilled butter into small cubes; cut into flour. Add eggs, egg yolks, sour cream, powdered sugar, vanila, salt, lemon peel and yeast mixture. Work into soft dough. Knead until smooth and elastic, 8-10 min. Divide into 2 equal parts. Roll each into 15-16" square. Spread filling evenly over both sheets of dough, leaving a 2" margin around. Roll up like a jelly roll, pinching ends to seel. Place seam-side down on greased baking sheets. Cover and let rise until doubled. Preheat oven to 350F. Bake 35 min. Remove from oven and brush rolls with beaten egg. Bake 5-10 min longer or until golden brown. Let cool. Some people drizzle royal icing (powdered sugar with a little milk to make it the right consistency) over the top, and decorate with more candied peel or poppy seeds. Personally, I leave mine bare, but I sprinkle poppy seeds on top when I brush the egg on the tops, before the last few minutes of cooking.