THE NIGHT BEFORE: Scald with boiling water 2 1/3 cups poppies. I do this about three times. I put the poppies in a large bowl add boiling water and swish them poppies. Wait until the poppies have settled and then pour off the water.
After the third wash let the poppies stand in hot water for 1 hour.
Drain poppies through a cheesecloth covered net sieve.
Air dry in the sieve, preferably overnight.
FOR THE DOUGH: MIX and KNEAD for about 10 minutes addin more flour if necessary.
This is a soft dough.
Let rise in a greased bowl, covered, for about 45 minutes, till doubled in bulk.
Punch down and divide into two parts.
Roll each into rectangle.
Spread with Poppy Seed Filling all over the rectangle.
Roll up each rectangle from the long end like a jelly roll.
Pinch seams to make edges secure.
Place on greased baking sheet.
Cover, let rise until doubled, about 45 minutes, brush with egg wash or cream.
(I use evaporated milk to brush tops) I like to slash tops lightly about 1/4 inch deep and 2 inches apart all the way up the roll.
BAKE: preheated oven 350 degree F.
for about 45 to 50 minutes or until done and brown on top.
POPPY SEED FILLING: Stir HOT milk into poppy seeds, add the rest of the ingredients in order. Sometimes I add liquid honey for more sweetness. Add to taste.