This recipe is by Jean Madore, from "Hot off the Grill: Family Favourites", the Parish cookbook
for 2003 from Holy Ghost Ukrainian Catholic Parish in Sydney (where my family comes from).
2 pkg dry yeast
1/2 cup lukewarm water
2 tsp sugar
1 cup lukewarm scalded milk
1 cup flour
1/2 cup butter
8 tbsp sugar
2 whole eggs, plus 2 yolks
1 tsp vanilla
1 1/2 tsp grated lemon rind
1 tsp salt
4 to 4 1/2 cups flour
|Poppy Seed Filling:
1 cup poppy seeds
1/3 cup honey or sugar
1/2 cup chopped nuts
2 egg yolks
1 tsp butter
1/4 tsp crushed onion in butter
- Dissolve sugar in lukewarm water, add yeast and let stand 10 minutes.
- In large bowl combine warm milk, 1 cup flour with yeast and let sponge rise until bubbles appear.
- In a separate bowl beat the sugar and butter until light. Set aside.
- Beat the egg together until light and foamy adding salt. Combine the eggs and the butter-sugar mixture and fold
into the yeast sponge. Add lemon rind and vanilla.
- Add the flour and knead in the bowl for 10 minutes until the dough feels smooth. Cover and let rise until double in bulk.
- Punch down and let rise again.
- Divide the dough into three equal balls. Roll each ball into a rectangular shape about 1/2 inch thick. Brush a stiffly
beaten egg white on dough not quite reaching the edges. This is to prevent the filling from separating
from the dough. Then spread the poppy seed filling. Roll like a jelly roll and seal edges.
- Place in a greased pan, cover and let rise in a warm place, until double in bulk.
- Bake in 350°F oven for 15 minutes, lower heat to 300°F and bake for 40 minutes more. Brush immediately
with 1 tbsp brown sugar dissolved in 2 tbsp hot water. Cool completely before cutting.
Poppy Seed Filling:
- Cover poppy seeds with boiling water for 3 to 5 minutes. Drain thoroughly, turn heat off. Place pot back on element to evaporate
moisture from poppy seed. Grind through a fine blade of a food chopper, adding crackers during this process.
- Grind at least twice. Mix honey or sugar, nuts, beaten egg yolk, and onion butter. Mix well and fold into
ground poppy seed.
Pillsbury has a nice page giving hints and tricks for yeast and kneaded breads, check it out: http://www.pillsburybaking.com/bakers_corner/secrets_for_yeast_breads.aspx