Makovyi knysh(poppy seed roll)

 
                      MAKOVYI KNYSH (POPPY SEED ROLL)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Ethnic
                 Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----ROLL DOUGH-----
    1       pk           Active Dry Yeast
      1/2   c             -- Lukewarm Water,
                         115-120
                         -Degrees F.
      1/2   c            Milk -- Lukewarm
    2 3/4   c            Unbleached All-Purpose Flour
    4       oz           Butter -- 1 Stick
    2       tb           Sugar
    1       lg           Egg -- Beaten With A Little
                         -Water For A Glaze
                         -----POPPY SEED FILLING-----
    1       c            Poppy Seeds
                         Milk To Cover The Seeds
    1       tb           Sugar
    2       tb           Honey
    1       t            Butter
                         Zest Of One Orange -- (Orange
                         -Color On Peel)
                         Zest Of One Lemon -- (Yellow
                         -Color On Peel)
    2       lg           Egg Whites
 
   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 the egg laze
   and cool on a wire rack.
  
 
 
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