Poppy Seed And Raisin Roll - cooking recipe

Ingredients

Dough
2 cups milk, warmed to 105 to 115 degrees f
1 ounce household yeast (1/2 cake)
2 tablespoons sugar
4 egg yolks
7 -8 cups flour
1 cup sugar
1/2 lb margarine
1/2 teaspoon salt
Egg Wash for brushing rolls
2 eggs, plus
2 tablespoons milk, beaten well
Poppyseed Filling
8 ounces poppy seeds, crushed (or whirled in a blender)
2 tablespoons margarine
3/4 - 1 cup unsifted confectioners' sugar
6 tablespoons honey
2 teaspoons grated lemon zest
1 cup dark seedless raisins
2 egg whites, stiffly beaten

Preparation

Poppyseed Filling: Melt margarine in a skillet, add ground poppyseeds and cook, stirring, for about 4-6 minutes over medium heat.
Stir in confectioner's sugar, honey, lemon peel and raisins.
Mix well.
Fold into stiffly beaten egg whites.
Dough: In a large bowl, crumble yeast into lukewarm milk.
Add sugar and egg yolks, mix with a beater until well blended and set mixture aside for 1 hour.
In another large bowl, combine 7 cups flour, 1 cup sugar, 1/2 pound margarine and 1/2 teaspoon salt; mixing together as you would for pie crust.
Add egg mixture, working dough until it comes away from the sides of the bowl.
Grease dough and cover with a towel to rise in a warm draft free place until doubled.
Divide dough into 4 pieces.
On a lightly floured board, roll each piece of dough into a rectangle about 1/4 inch thick.
Spread filling to desired thickness on each dough rectangle, leaving about 1/4 inch of dough along the edge uncovered by filling.
Roll dough up, like you would for a jelly roll.
Pinch along the edge to seal.
Place rolls (seam side down) on greased cookie sheet.
Brush each roll with egg wash*.
Cut several small slits across top of each roll.
Cover with plastic wrap and let rise about 20 minutes.
Place rolls in preheated 350\u00b0F oven and bake for 35-45 minutes or until done.
Carefully remove rolls to wire rack to cool.