Ingredients:
DOUGH:
600 g (1 lb 5 oz) flour
150 g (5 oz) butter, melted
100 g (3.5 oz) sugar
200 ml (8 fl oz) milk
30 g (1 oz) yeast
1/2 tsp salt
4 egg yolks
FILLING:
500 ml (2 cups) ground poppy seed
125 ml (1/2 cup) milk
125 ml (1/2 cup) sugar
4 Tbsp jam (or honey)
1/2 tsp cinnamon
grated zest of 1 lemon
1 Tbsp rum
Preparation:
- DOUGH: Dissolve the sugar and yeast in lukewarm milk and leave for 15 minutes. Combine flour, yeast, butter, salt, and egg yolks to make a dough. Knead dough until it is elastic and smooth. Cover and let stand in a warm place until double in bulk, about 1 hour.
- FILLING: Cook the poppy seeds and milk until thick, about 30 minutes. Stir in the jam (or honey), lemon rind and rum. Let cool.
- ASSEMBLE: Spread flour on a large table-cloth. Divide the dough in half. Roll each piece out very thin (on the table-cloth) and fill with poppy seed filling. Roll up like a jelly roll, using the edge of the table-cloth to assist in the rolling.
- Pour 100 ml (4 fl oz) of oil in the loaf pan. Place the rolls into the pan. Put in refrigerator over night.
- Brush the rolls with melted butter. Bake in 175 C (350 F) oven for about 40 minutes or until golden. Cool in the pan before slicing and serving.
