Hedeg Kilet (Nut/Poppy Seed Roll)

• 1 teaspoon yeast
• 14 cup lukewarm milk
• 1 teaspoon sugar
• 1 tablespoon flour
• 12 lb melted butter
• 1 cup cream or 1 cup half-and-half
• 4 egg yolks, beaten
• 34 teaspoon salt
• 1 tablespoon sugar
• 4 cups flour
• poppy seed filling (optional)
• 1 lb ground walnuts
• 12 cup sugar
• 12 cup warm milk
• 2 tablespoons melted butter

1. Dissolve yeast in lukewarm milk; add 1 teaspoon sugar and 1 tablespoon flour; set aside.
2. Melt butter; add 1/2 and 1/2 cream and beaten egg yolks; add this mixture to the yeast mixture.
3. To the combined mixture add salt, 1 tablespoon sugar and flour; mix together, and divide into 4 parts.
4. Put in refrigerator overnight.
5. Oven at 375 degrees F.
6. Roll each part 1/2 inch thick.
7. FILLING:.
8. Mix all ingredients together to form a paste.
9. Spread with filling.
10. Sprinkle with butter; roll into loaves as for a jelly roll; let stand 2 hours.
11. Brush with egg white slightly beaten.
12. Bake for 35 minutes.

yeast, milk, sugar, flour, butter, cream, egg yolks, salt, sugar, flour, filling, ground walnuts, sugar, warm milk, butter

Taken from www.food.com/recipe/hedeg-kilet-nut-poppy-seed-roll-189345 (may not work)