INGREDIENTS

INSTRUCTIONS

DOUGH
FILLING
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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