INGREDIENTS

INSTRUCTIONS

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, turning once to oil the top,
cover and let rise until double in bulk.  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 the egg glaze and cool on a wire rack. Posted to
Bakery-Shoppe  Digest by Cat in the Hat <catinhat@harborside.com> on
Feb 06, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2794
Calories From Fat: 1123
Total Fat: 129.3g
Cholesterol: 254.2mg
Sodium: 150.8mg
Potassium: 1066.4mg
Carbohydrates: 358g
Fiber: 24.7g
Sugar: 76.1g
Protein: 57g