Hungarian Poppy Seed Roll (beigli)

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 2 (1/4 ounce) packets active dry yeast
• 1 cup lukewarm water
• 2 tablespoons sugar
• 4 1/2-4 3/4 cups flour
• 1/2 teaspoon salt
• 1 cup cold butter, cut into cubes
• 2 eggs, separated
• 1/2 cup sour cream
• 1/2 lb poppy seed, ground (it is very important to grind them. i use a coffee grinder)
• 1/2 cup butter
• 1 cup whole milk
• 1 1/4 cups sugar
• 2 eggs
• 2 lemons, zest of

Recipe

• 1 in a small bowl, mix together the yeast, water and sugar. set aside.
• 2 in a large bowl, mix the flour, salt and cold butter with a pastry cutter or by hand.
• 3 make a well in the center and add the egg yolks (save the whites!), sour cream, and yeast mixer. you will know that you yeast has "bloomed" properly if it has formed a frothy dome on top. this has 100% to due with the water temperature.
• 4 mix this together until it forms a dough ball.
• 5 remove dough from bowl and clean bowl. grease clean bowl and place dough back inches cover with a tea towel and put in a warm spot while making filling. i just toss it in the microwave or the oven and it rises just fine.
• 6 to make the filling:.
• 7 place all the filling ingredients in a heavy bottom saucepan and heat to a boil over medium-low heat. stir constantly. this takes about 20 minutes, but don't leave it because it will scorch.
• 8 pore into a clean bowl and put in the refrigerator until completely cool. i cheat by put it in the freezer and stirring it every 15 or so minutes.
• 9 when the filling has cooled, divide risen dough into four balls.
• 10 roll them out on a lightly floured surface into 12"-15" squares. you can set them aside stacked on each other while you are filling them to save room.
• 11 spread them with a even layer of poppy seed filling about 1/2" from the edge. roll them loosely into logs and place on cookie sheets.
• 12 let them sit for 20 minutes to rise a little.
• 13 preheat oven to 425f.
• 14 rolls with beaten egg .
• 15 bake for 25-30 minutes.
• 16 cool on wire racks and slice into 1/2" slices.
• 17 enjoy!