INGREDIENTS

INSTRUCTIONS

ROLL DOUGH:  Dissolve the sugar in the water and milk, then add the
yeast,  stirring to dissolve, and let sit for 10 minutes.  Combine the
flour,  butter (which has been cut into small pieces), and the yeast
mixture,  kneading until the dough forms a smooth ball.  Or, in a food
processor with the machine running, add the butter to the flour, then
add the yeast mixture. Process until the dough forms a ball, adding
flour or milk as necessary. Let rest for a few minutes, then process  1
minute more. Place in a lightly oiled bowl, turing once to oil the
top, cover and let rise until double in bulk.  POPPY SEED FILLING:
Pour boiling water over the seeds, let stand for 5 minutes, pour off
the water and repeat, draining well.  Cover with the milk in a
saucepan and bring to a boil, then strain.  Grind with the steel  blade
in a blender or processor until the seeds release the milk and  turn
white, then add the sugar, honey, and butter.  Cook in a heavy  skillet
for 1 minute over high heat.  Cool.  When cool, add the egg  whites and
zests, blending well.  On a lightly floured surface, roll the dough
into a long rectangle  about 1-inch thick.  Spread the filling evenly
over the dough  stopping 1-inch from one long edge and roll up, making
sure that the  filling is sealed inside.  Place on a non-stick baking
sheet, seam  side down.  Bake in a preheated 350 Degree F. oven for 35
to 40  minutes.  Brush with thegg laze and cool on a wire rack.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/day.zip

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”