This recipe came to me from the grandmother of a Slovak friend. This is my
favorite recipe, although I've tried others, as there are many
styles/variations. I bake two of these at Christmas and two at Easter.

Slovak Poppyseed Rolls

Dough
-----
4 c. all-purpose flour
1/3 cup granulated sugar
1 tsp. salt
1/4 lb. unsalted butter
1/4 lb. lard or shortening
4 whole eggs
1 cup evaporated milk, divided
2 cakes yeast
1 tsp. vanilla extract

Sift flour, sugar, and salt together. Cut butter and shortening into flour
mixture until mixture is the texture of coarse sand. Set aside.

Heat 1/2 cup milk to lukewarm and dissolve yeast in the milk.

Lightly beat eggs and remaining 1/2 cup milk until well blended. Combine
with milk/yeast mixture. Add vanilla extract.

Combine liquid mixture with dry mixture and stir well to combine. Turn out
on lightly floured board and knead gently for 10-15 minutes until dough is
no longer sticky. Place dough in zip-loc bag and place in refrigerator
overnight.

Poppyseed Filling
-----------------
1 lb. ground poppyseed
1 1/2 c. sugar
1/4 c. honey
1 c. sultanas or golden raisins
1 tsp. finely grated lemon zest
3/4 to 1-1/2 cups whole milk

Mix all ingredients, except milk, in medium saucepan. Add 3/4 cup milk and
stir to combine well. Cook over moderately low heat 15-20 minutes, or
until mixture thickens. Filling thickens more as it cools, and cooled
filling should be about the consistency of peanut butter. Add additional
milk as necessary, as your cooking, to reach this consistency. If the
filling has become too stiff when cold, add small amounts of boiling water
to adjust. Do not refrigerate. If made the day before, store tightly
covered on the counter.

Assemble Roll
-------------
Remove dough from refrigerator and allow to warm to room temperature. If
dough rises, punch it down.

Roll dough 15-16 inches wide 16-20 inches front to back (I've never
measured it, but width is shorter than front to back length. It should be
rolled about 3/16 inch thick, or slighly less than 1/4 inch thick.

Spread filling over surface leaving a 1 inch border on all sides. Roll up
"jelly roll" fashion, but do not strech dough as you roll or it will burst
open when baked. Pinch the seam to seal. Turn ends under and pinch to
seal. Place seam side down on baking sheet. Poke a few random holes all
the way through the roll.

Bake in a preheated 350°F oven for 35-45 minutes, or until roll is nicely
browned all over, including bottom.

Remove from oven and cool pan on rack for 10 minutes. Using two spatulas,
remove roll and place directly on rack. Cool to room temperature. When
completely cool, wrap securely in plastic wrap, then in foil. Store at
room temperature for a day or two before slicing and serving.

Notes
-----
I "double pan" the baking sheet to prevent overbrowning the bottom of the
roll.

Some bakers like to glaze the roll, although I do not. If you prefer a
glaze, mix 2-3 teaspoons milk with a slightly beaten egg white. Brush over
roll before baking.

Some bakers like to make much smaller rolls. You may divide the dough and
filling in halves or thirds, but the dough should always be rolled thin.
Adjust baking time accordingly.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0530-1, 07/26/2005
Tested on: 7/27/2005 6:34:27 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com