Poppy Seed and Raisin Roll

Submitted by Dee514

"My hubby's mother used to make this frequently, for holidays and other special occasions. Prep time includes rising times."

 

• Ready In: 3hrs 40mins
• Ingredients: 17
• Yields: 4 Rolls

ingredients

• Dough

• 473.18 ml milk, warmed to 105 to 115 degrees f
• 28.34 g household yeast (1/2 cake)
• 29.58 ml sugar
• 4 egg yolks
• 1656.13-1892.72 ml flour
• 236.59 ml sugar
• 226.79 g margarine
• 2.46 ml salt

• Egg Wash for brushing rolls

• 2 eggs, plus
• 29.58 ml milk, beaten well

• Poppyseed Filling

• 226.79 g poppy seeds, crushed (or whirled in a blender)
• 29.58 ml margarine
• 177.44-236.59 ml unsifted confectioners' sugar
• 88.74 ml honey
• 9.85 ml grated lemon zest
• 236.59 ml dark seedless raisins
• 2 egg whites, stiffly beaten

directions

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.