Yield: 4 Servings
|\N \N||-JUDI M. PHELPS|
|3 \N||Or 4 c ground poppy seeds|
|1 cup||Evaporated milk|
|2 \N||Or 3 eggs|
|2 packs||Instant dry yeast|
|¼ cup||;lukewarm water; to dissolve yeast|
|1 cup||Scalded milk; cooled to lukewarm|
|2 \N||Eggs; beaten|
|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@...