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1
In a small bowl proof yeast in 2 Tbsps warm milk with a pinch of sugar for 10 minutes.
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2
In a large bowl, pour scalded milk over butter, sugar and salt and stir mixture until butter is melted, and let it cool.
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3
Beat in whole eggs and yolks.
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4
Add the yeast mixture and the flour and beat until very smooth.
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5
Transfer to a buttered bowl and turn to coat.
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6
Let rise, covered, in a warm place for 2 hours, or until double in bulk.
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7
Punch dough down and halve.
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8
Preheat oven to 350F.
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9
Roll half of dough into a 12 x 9-inch rectangle on a floured surface and spread with 1/2 recipe of poppy seed or walnut filling.
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10
Starting with long side, roll dough tightly, jelly-roll fashion, and pinch edges and ends closed.
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11
Repeat with remaining dough.
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12
Transfer the rolls, seam side down, to a buttered baking sheet, leaving 4-inches between them.
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13
Brush with the beaten egg.
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14
Bake for 45-50 minutes, or until done.
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15
For Poppy Seed Filling (about 3 cups): Soak poppy seeds in boiling water to cover by 1-inch for 3 hours.
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16
Drain using a fine sieve.
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17
Spread on a doubled tea towel and let dry for 1 hour.
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18
In a food processor, pulverize poppy seeds with honey, sugar, raisins and butter.
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19
In another bowl, beat egg white with cream of tartar until stiff and fold into poppy seed mixture.
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20
For Walnut Filling (about 5 cups): In a saucepan, combine all ingredients and simmer for 10 minutes.
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21
Remove from heat and let cool.
