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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.


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