Polish Poppy Seed Loaves (2)

One of my very favorite desserts growing up in a small eastern mill town, I was thrilled to find this in a Taste of Home Magazine and even more suprised to not find it here. This stuff is perfect traditional ethnic holiday fare. Cook time does not include rise/cool time

• Ready In: 1 hr 30 mins
• Serves: 24

Ingredients

• Dough

• 2 (1/4ounce) packages dry yeast
• 1⁄2 cup warm water
• 4 1⁄2 cups all-purpose flour
• 3⁄4 cup sugar
• 1⁄2 teaspoon salt
• 1⁄2 cup butter, cold
• 2  eggs
• 2  egg yolks
• 1⁄2 cup sour cream
• 1  teaspoon vanilla extract

• Filling

• 3  tablespoons poppy seeds
• 2  tablespoons butter
• 1⁄4 cup raisins
• 2  tablespoons honey
• 2  tablespoons lemon juice
• 1⁄4 cup  candied orange peel, finely chopped
• 2  teaspoons  grated lemon peel, finely chopped
• 2  egg whites
• 1⁄2 cup sugar

• Icing

• 1  cup confectioners' sugar
• 2  tablespoons lemon juice

Directions

1. Dissolve yeast in warm water.
2. In a large mixing bowl. combine flour, salt and sugar, cut in butter till crumbly.
3. Combine eggs, yolks and yest mixture, add to crumb mixture, mix well.
4. Add sour cream and vannilla and beat till smooth.
5. Turn onto floured surface, knead till smooth ( 6-8 minutes) Do not let rise. Divide in half and roll into 2- 12 inch squares, cover with plastic wrap.
6. In a small sauce pan, cook and stir poppy seeds and honey for 3 minutes. Add raisins, honey and lemon juice. Cook one more minute and remove from heat, stir in orange and lemon peel and allow to cool ten minutes,.
7. In a small mixing bowl, beat egg whites, slowly stirring in sugar until stiff peaks form. Fold in poppy mixture.
8. Spread over each dough square to within 1/2 inch of edges. Roll jelly roll style pinch seams to seal.
9. Cover and Place on a greased cookie sheet and allow to rise till nearly doulbled.
10. Bake at 350 for 35-30 minutes or untill golden brown.
11. Cool.
12. Combine icing ingredients and drizzle over cooled loaves.