Buchta (Poppyseed Bread) Recipe

• 1 x Cake compressed yeast Or possibly
• 1 pkt Active dry yeast + 1 tsp
• 1 c. Lukewarm lowfat milk
• 1/2 lb Butter(1 c.)
• 1/2 c. Sugar
• 6 x Egg yolks
• 1/2 pt Heavy cream (1 c.)
• 6 c. Flour
• 1 tsp Salt Melted butter
• 1 1/2 c. Poppyseeds(grnd,please)
• 1/2 c. Sugar Vanilla

1. Soften yeast in lukewarm lowfat milk.
2. Cream butter, add in sugar gradually, beating till light and fluffy.
3. Add in egg yolks, and beat.
4. Add in uyeast-lowfat milk mix and heavy cream;blend.
5. Sift together flour and salt and add in to egg yolk mix.
6. Knead till the dough no longer sticks to your hands.
7. (this can be done in a mixer with a dough hook too.
8. )Put the dough in a greased bowl, cover and let rise till doubled in bulk.
9. Divide dough into 7 balls.
10. On a floured surface, roll each ball into a rectangle 1/4" thick.
11. Spread with your favorite filling and roll up as you would a jelly roll.
12. Place the rolls on a greased cookie sheet(1 roll per pan), cover and let rise till doubled.
13. Bake at 325 F for 30 min.
14. Filling: After you roll out the dough, brush with melted butter then mix poppyseeds and sugar together and spread over the dough.
15. Drizzle with melted butter to that some vanilla has been added and then roll up.

compressed yeast, milk, sugar, egg yolks, heavy cream, flour, salt, sugar vanilla

Taken from cookeatshare.com/recipes/buchta-poppyseed-bread-94576 (may not work)