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| Prep Time Cook Time |
Servings 12 | Difficulty Intermediate |
Ingredients
- ⅓ cups Butter
- ½ cups Milk
- 3 Tablespoons Sugar
- 1 package (7g Packet) Dry Yeast
- 2 whole Eggs, Beaten
- ½ teaspoons Vanilla
- 1 teaspoon Salt
- 2-½ cups Flour
- 1 can (12.5 Oz. Can) Poppy Seed Filling
- Powdered Sugar (for Sprinkling)
Preparation Instructions
Add the butter, milk and sugar to a saucepan. Scald the milk mixture and set aside for about 40 minutes. Add the yeast. Add the eggs, vanilla, salt and flour. Blend the mixture together. Place the mixture into a greased bowl, cover with a damp towel. Let rise for about an hour. Since the dough is very tacky, I actually place it in the refrigerator for an hour so that it will be easier to roll.
Generously flour a flat surface, knead the dough, and roll the dough into a rectangle about 12×18. Spread the filling over the dough and roll the dough like a jelly roll. Pinch the seams. Place into a greased tube pan. Let it rest for about an hour and half, covered so that it may rise. Bake in a preheated 350 degrees oven for 35-40 minutes until browned. Remove from the oven and sprinkle with powdered sugar.
