Poppy Seed Roll

• 1/2 pint sweet cream
• 1 cup milk
• 1/2 - 3/4 cup sugar
• 1 (7 g) package dry yeast
• 2 egg yolks
• 2 egg whites, stiffly beaten
• 1/4 lb butter, melted
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 4 -5 cups all-purpose flour
• Filling
• 1/2 cup poppy seed (in grinder)
• 1/4 cup milk, warm
• 1/2 cup nuts, ground up
• 1 lemon, zest of
• 1/2 teaspoon vanilla
• 3/4 cup brown sugar
• 1 egg white, beaten
• 2 tablespoons butter
• 1 tablespoon raspberry jam

1. Put the bread portion in a breadmachine, in order of liquids first, then dry. Putting the yeast in last in a little indent in top of the flour. Set on dough cycle.
2. Filling:
3. 1/2 cup poppy seeds, put in grinder, just enough to pop the seeds. Take out and put in a large measuring cup with the 1/4 cup warm milk to soak overnight. Then without straining, mix the rest of the ingredients in with the poppy seed mixture. Mix well.
4. When dough is finished, roll out to rectangle with the short side nearest you.
5. Spread the poppy seed mixture on top of the dough, try to get the poppy mixture as close to the edges as possible.Roll up as a jelly roll. Place in well-greased deep pans.
6. Give a egg wash, and sprinkle surface with poppy seeds and allow to rise. Bake at 350F, for 40 minutes or until a dark golden brown.
7. Tip: You have to have the raspberry jam, either seeded or unseeded. It is the secret to the store-bought taste.

sweet cream, milk, sugar, yeast, egg yolks, egg whites, butter, salt, vanilla, flour, filling, milk, nuts, lemon, vanilla, brown sugar, egg, butter, raspberry

Taken from www.food.com/recipe/poppy-seed-roll-227360 (may not work)