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1
Combine: 1 1/2 cup flour and yeast in large mixing bowl.
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2
Place milk, butter, sugar and salt in heavy saucepan over low heat and heat until warm (120-130F).
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3
Gradually add to flour mixture, beating at low speed until well blended.
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4
Beat in eggs.
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5
Add 1/2 cup flour and lemon peel; beat at high speed 2 minutes.
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6
Stir in as much remaining flour as possible with wooden spoon to make soft dough.
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7
Place dough on lightly floured surface and knead in as much remaining flour as necessary to make a moderately stiff dough.
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8
Continue kneading about 10 minutes, or until dough is smooth and elastic.
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9
Place dough in greased bowl and turn to coat entire surface.
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10
Cover with clean towel and let rise in warm, draft-free place about 1 to 1 1/2 hours, or until doubled in bulk.
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11
Filling: Place poppy seed, dates, almonds, currants, orange peel, sugar and flour in bowl; toss until well coated.
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12
Melt butter in medium-size saucepan over low heat.
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13
Beat cream and egg together with fork until blended.
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14
Stir into saucepan with wire whisk until blended.
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15
Add poppy seed mixture and stir until well combined.
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16
Cook over low heat 3 minutes, stirring constantly.
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17
Remove from heat and set aside to cool.
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18
Grease large cookie sheet.
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19
Punch down dough.
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20
Roll out dough on lightly floured surface to 14x16-inch rectangle.
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21
Spread poppy seed mixture evenly over dough to within 1/2 inch of edges.
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22
Starting at short end, roll up dough, jelly-roll style, to center of rectangle.
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23
Turn dough around and roll up other short side so rolls meet in middle.
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24
Lightly pinch rolls together to seal.
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25
Carefully lift roll and place, seam side down, on prepared cookie sheet.
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26
Cover and let rise in warm, draft-free place about 40 to 50 minutes, or until almost doubled in bulk.
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27
Preheat oven to 375F.
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28
Brush glaze over roll.
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29
Bake 35 to 40 minutes, or until golden brown.
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30
Cool completely on wire rack.
