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1
Make the dough: soften the yeast in warm water in a bowl.
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2
Mix flour with sugar and salt.
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3
Cut in the butter until mixture has a fine, even crumb.
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4
Beat eggs and extra yolks; mix with yeast, then stir into the flour mixture.
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5
Add the sour cream and the vanilla and mix well.
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6
Knead dough on floured surface for 5 minutes.
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7
Divide in half and roll each half into a 12 inch square.
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8
Cover.
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9
Make the filling: melt butter in a large pan.
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10
Add poppy seed and stir-fry for 3 minutes.
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11
Add honey, lemon juice, and raisins to poppy seeds.
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12
Cover and remove from heat.
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13
Let stand for 10 minutes.
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14
Beat egg whites with sugar until stiff moist peaks form.
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15
Fold in orange and lemon peels and then gently fold in poppy seed mixture.
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16
Spread half of the filling on each dough square (after you uncover them).
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17
Roll up as you would for a jelly-roll and seal the edges.
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18
Place on greased baking sheets and cover.
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19
Let rise until doubled in bulk (approx.1 1/2 hours).
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20
Preheat oven to 350F (180C).
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21
Bake about 45 minutes, then remove from oven and cool.
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22
Make the icing: mix powdered sugar and lemon juice until smooth.
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23
Spread this mixture evenly over the rolls.
