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1
THE NIGHT BEFORE: Scald with boiling water 2 1/3 cups poppies. I do this about three times. I put the poppies in a large bowl add boiling water and swish them poppies. Wait until the poppies have settled and then pour off the water.
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2
After the third wash let the poppies stand in hot water for 1 hour.
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3
Drain poppies through a cheesecloth covered net sieve.
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4
Air dry in the sieve, preferably overnight.
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5
FOR THE DOUGH: MIX and KNEAD for about 10 minutes addin more flour if necessary.
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6
This is a soft dough.
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Let rise in a greased bowl, covered, for about 45 minutes, till doubled in bulk.
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8
Punch down and divide into two parts.
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Roll each into rectangle.
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Spread with Poppy Seed Filling all over the rectangle.
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Roll up each rectangle from the long end like a jelly roll.
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12
Pinch seams to make edges secure.
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13
Place on greased baking sheet.
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Cover, let rise until doubled, about 45 minutes, brush with egg wash or cream.
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15
(I use evaporated milk to brush tops) I like to slash tops lightly about 1/4 inch deep and 2 inches apart all the way up the roll.
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16
BAKE: preheated oven 350 degree F.
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17
for about 45 to 50 minutes or until done and brown on top.
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POPPY SEED FILLING: Stir HOT milk into poppy seeds, add the rest of the ingredients in order. Sometimes I add liquid honey for more sweetness. Add to taste.
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Stir until cool.
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When cool fill rolls.
