Hungarian Poppy Seed Roll (Beigli) - cooking recipe

Ingredients

Dough
2 (1/4 ounce) packets active dry yeast
1 cup lukewarm water
2 tablespoons sugar
4 1/2 - 4 3/4 cups flour
1/2 teaspoon salt
1 cup cold butter, cut into cubes
2 eggs, separated
1/2 cup sour cream
Filling
1/2 lb poppy seed, ground (it is very important to grind them. I use a coffee grinder)
1/2 cup butter
1 cup whole milk
1 1/4 cups sugar
2 eggs
2 lemons, zest of

Preparation

In a small bowl, mix together the yeast, water and sugar. Set aside.
In a large bowl, mix the flour, salt and cold butter with a pastry cutter or by hand.
Make a well in the center and add the egg yolks (save the whites!), sour cream, and yeast mixer. You will know that you yeast has \"bloomed\" properly if it has formed a frothy dome on top. This has 100% to due with the water temperature.
Mix this together until it forms a dough ball.
Remove dough from bowl and clean bowl. Grease clean bowl and place dough back inches Cover with a tea towel and put in a warm spot while making filling. I just toss it in the microwave or the oven and it rises just fine.
To make the filling:
Place all the filling ingredients in a heavy bottom saucepan and heat to a boil over medium-low heat. Stir constantly. This takes about 20 minutes, but don't leave it because it will scorch.
Pore into a clean bowl and put in the refrigerator until completely cool. I cheat by put it in the freezer and stirring it every 15 or so minutes.
When the filling has cooled, divide risen dough into four balls.
Roll them out on a lightly floured surface into 12\"-15\" squares. You can set them aside stacked on each other while you are filling them to save room.
Spread them with a even layer of poppy seed filling about 1/2\" from the edge. Roll them loosely into logs and place on cookie sheets.
Let them sit for 20 minutes to rise a little.
Preheat oven to 425F.
Rolls with beaten egg white.
Bake for 25-30 minutes.
Cool on wire racks and slice into 1/2\" slices.
Enjoy!