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1
ROLL DOUGH: Dissolve the sugar in the water and milk, then add the yeast, stirring to dissolve, and let sit for 10 minutes.
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2
Combine the flour, butter (which has been cut into small pieces), and the yeast mixture, kneading until the dough forms a smooth ball.
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3
Or, in a food processor with the machine running, add the butter to the flour, then add the yeast mixture.
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4
Process until the dough forms a ball, adding flour or milk as necessary.
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5
Let rest for a few minutes, then process 1 minute more.
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6
Place in a lightly oiled bowl, turing once to oil the top, cover and let rise until double in bulk.
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7
POPPY SEED FILLING: Pour boiling water over the seeds, let stand for 5 minutes, pour off the water and repeat, draining well.
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8
Cover with the milk in a saucepan and bring to a boil, then strain.
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9
Grind with the steel blade in a blender or processor until the seeds release the milk and turn white, then add the sugar, honey, and butter.
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10
Cook in a heavy skillet for 1 minute over high heat.
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11
Cool.
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12
When cool, add the egg whites and zests, blending well.
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13
On a lightly floured surface, roll the dough into a long rectangle about 1-inch thick.
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14
Spread the filling evenly over the dough stopping 1-inch from one long edge and roll up, making sure that the filling is sealed inside.
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15
Place on a non-stick baking sheet, seam side down.
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16
Bake in a preheated 350 Degree F. oven for 35 to 40 minutes.
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17
Brush with the egg glaze and cool on a wire rack.
