Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M. PHELPS |
| 3 \N | Or 4 c ground poppy seeds |
| 1 cup | Honey |
| 1 cup | Evaporated milk |
| 2 \N | Or 3 eggs |
| 1 cup | Butter |
| 2 packs | Instant dry yeast |
| ¼ cup | ;lukewarm water; to dissolve yeast |
| 1 cup | Scalded milk; cooled to lukewarm |
| 2 \N | Eggs; beaten |
| 1 teaspoon | Salt |
| ½ cup | Sugar |
| ¼ cup | Margarine |
| 4 \N | Or 5 c flour |
BASIC SWEET DOUGH
NOTE: This recipe does not give instructions for mixing dough. Mix as you would any cake that uses yeast and then follow instructions below.
Dough: Knead into a smooth elastic dough, let rise until double in size, about 1 hour. Roll dough very thin, about 3 feet long and 1½ feet wide on floured plastic sheet.
Spread poppy seed filling on rolled dough and roll like as for jelly roll. Place in greased long narrow loaf pans. Let rise for ½ hour.
Bake at 350 degrees for 50 to 60 minutes.
~-POPPY SEED FILLING:-- Boil Filling Ingredients for 10 minutes or until thick enough to spread. Cool and spread on thin rolled dough.
Source: Cookbook USA
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...