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TO MAKE THE DOUGH: Place the poppy seeds in a bowl, pour in enough boiling water to cover them by an inch and soak for 3 hours.
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Pour the lukewarm water into a small, shallow bowl and sprinkle the yeast and 1/2 teaspoon of the sugar over it.
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Let the yeast and sugar stand 2 or 3 minutes, then stir to dissolve them completely.
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Set in a warm, draft-free spot, such as an unlighted oven, for 3 to 5 minutes, or until the mixture almost doubles in volume.
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Transfer the yeast to a large mixing bowl.
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Dissolve the 1/2 cup of sugar in the milk and then stir the milk into the yeast.
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Beat in 3 cups of the sifted flour about 1/4 at a time.
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Beat in the eggs one at a time and then the 1/4 pound butter broken into bits, and continue to beat until the dough can be gathered into a compact ball.
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Transfer it to a lightly floured board and knead in the remaining cup of flour a few tablespoons at a time, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself.
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Knead until all the flour is incorporated and the dough is stiff and quite dry.
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Shape it into a rough ball, place it in a mixing bowl, and add enough COLD water to cover the dough by several inches.
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In 10 to 15 minutes, the top of the ball of dough should rise above the surface of the water.
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Remove the dough from the water and pat the surface as dry as you can with paper towels.
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Return it to a floured board, punch it down, and knead again for 10 minutes, until the dough is smooth and elastic.
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Shape the dough into a ball, place it in a lightly buttered bowl, and cover loosely with a kitchen towel.
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Let the dough rise in a warm draft-free place for about 30 minutes, or until it doubles in bulk.
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I put the dough in the oven with the pilot light on for warmth.
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FOR THE FILLING: Meanwhile, for the filling, drain the poppy seeds and spread them out on paper towels to dry.
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Then pulverize them, 1/2 cup or so at a time, in an electric blender or with a mortar and pestle and combine them with the almonds, raisins and lemon peel in a large bowl.
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In a heavy saucepan, combine 3/4 cup of the milk and sugar and bring to a boil over moderate heat.
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Reduce the heat to low.
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With a whisk, beat the 2 Tablespoons of flour into the remaining 1/4 cup of milk, then slowly beat it into the simmering milk.
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Again bring to a boil, whisking constantly, until the mixture is thick and smooth.
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Pour it over the poppy-seed mixture and stir well.
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Then beat in the egg yolk.
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In a separate bowl, beat the egg white until it forms firm unwavering peaks on the beater when it is lifted out of the bowl.
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With a rubber spatula, fold the egg white gently but thoroughly, into the poppy-seed filling.
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TO MAKE THE ROLL: Coat the bottom and sides of two 5 - by 10 - by 2 1/2-inch loaf pans with 2 tablespoons of soft butter and set them aside.
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Preheat the oven to 375 F.
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When the dough has risen, punch it down and divide it into two equal pieces.
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On a lightly floured surface, roll each half into a rectangle about 10 by 15 inches and a little less than 1/4 inch thick.
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With a spatula, spread the filling evenly over the two rectangles to within 1/2 inch of their edges.
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Dribble 4 Tablespoons of melted butter over each and then shape them as follows: First roll one long side to the center, jelly-roll fashion, then roll the opposite side to the center jelly-roll fashion.
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Firmly holding both sides together, turn each cake over so that the seam is on the bottom when the cake is set in its pan.
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Brush the tops with the egg and cream mixture and bake in the middle of the oven for 1 hour, or until the cakes are golden brown and crusty.
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Cool in the pans for 5 minutes or so, then turn them out on a cake rack.
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Cool completely before serving.
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To make two 10-inch loaves The Cooking of Germany.
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Time Life Web site to order poppy seed grinders.
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http://www.
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texastastes.
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com/p275.
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htm.
