Directions: |
Directions:Dissolve 2 teaspoons sugar in lukewarm water ; add yeast and let stand for 1O minutes in a warm place. In a large bowl, combine warm milk and 1 cup flour with yeast mixture. Let stand until bubbles appear, about 30 to 45 minutes. In a separate bowl, beat eggs and egg yolks until light and fluffy . Add salt. Combine eggs, butter and 2/3 cup sugar; fold into yeast sponge. Add lemon rind and vanilla. Add flour slowly and knead for about 10 minutes. Dough should be soft, but not sticky . Cover and let rise, until doubled in bulk. Punch down and let rise again.
Divide dough into 3 balls. Roll each portion into rectangular shape, about ½ inch thick. Brush dough with stiffly beaten egg white, not quite to the edges.This will prevent dough and filling from separating. Spread Poppy Seed Filling over dough. Roll up like a jelly roll and seal edges. Place in a greased loaf pan. Cover and let rise until doubled. Bake in 350°F oven for 15 minutes, then lower heat to 300°F and bake for 40 minutes longer, until light to lift. Brush immediately with 1 Tbsp of brown sugar dissolved in 2 Tbsp of hot water . Cool completely before slicing.
Poppy Seed Filling: Scald poppy seeds . Drain, cover with warm water and soak for 30 minutes. Drain thoroughly through fine strainer. Grind with fine blade of food chopper. Mix sugar, grated rind, nuts, fruit and stiffly beaten egg white. Mix gently with ground poppy seeds.
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This recipe for MAKIVNYK (Poppy Seed Roll) is from