1. Poppyseed Filling: Melt margarine in a skillet, add ground poppyseeds and cook, stirring, for about 4-6 minutes over medium heat. 2. Stir in confectioner's sugar, honey, lemon peel and raisins. 3. Mix well. 4. Fold into stiffly beaten egg whites. 5. Dough: In a large bowl, crumble yeast into lukewarm milk. 6. Add sugar and egg yolks, mix with a beater until well blended and set mixture aside for 1 hour. 7. 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. 8. Add egg mixture, working dough until it comes away from the sides of the bowl. 9. Grease dough and cover with a towel to rise in a warm draft free place until doubled. 10. Divide dough into 4 pieces. 11. On a lightly floured board, roll each piece of dough into a rectangle about 1/4 inch thick. 12. Spread filling to desired thickness on each dough rectangle, leaving about 1/4 inch of dough along the edge uncovered by filling. 13. Roll dough up, like you would for a jelly roll. 14. Pinch along the edge to seal. 15. Place rolls (seam side down) on greased cookie sheet. 16. Brush each roll with egg wash*. 17. Cut several small slits across top of each roll. 18. Cover with plastic wrap and let rise about 20 minutes. 19. Place rolls in preheated 350°F oven and bake for 35-45 minutes or until done. 20. Carefully remove rolls to wire rack to cool. ---------------------------------------------------------------------------
Nutrition
Ingredients
