| 1 | Make the dough: soften the yeast in warm water in a bowl. |
| 2 | Mix flour with sugar and salt. |
| 3 | Cut in the butter until mixture has a fine, even crumb. |
| 4 | Beat eggs and extra yolks; mix with yeast, then stir into the flour mixture. |
| 5 | Add the sour cream and the vanilla and mix well. |
| 6 | Knead dough on floured surface for 5 minutes. |
| 7 | Divide in half and roll each half into a 12 inch square. |
| 8 | Cover. |
| 9 | Make the filling: melt butter in a large pan. |
| 10 | Add poppy seed and stir-fry for 3 minutes. |
| 11 | Add honey, lemon juice and raisins to poppy seeds. |
| 12 | Cover and remove from heat. |
| 13 | Let stand for 10 minutes. |
| 14 | Beat egg whites with sugar until stiff moist peaks form. |
| 15 | Fold in orange and lemon peels and then gently fold in poppy seed mixture. |
| 16 | Spread half of the filling on each dough square (after you uncover them). |
| 17 | Roll up as you would for a jelly-roll and seal the edges. |
| 18 | Place on greased baking sheets and cover. |
| 19 | Let rise until doubled in bulk (approx. |
| 20 | 1 ?hours). |
| 21 | Preheat oven to 350 °F. |
| 22 | Bake about 45 minutes, then remove from oven and cool. |
| 23 | Make the icing: mix powdered sugar and lemon juice until smooth. |
| 24 | Spread this mixture evenly over the rolls. |
| 25 | Notes: * poppy seed rolls -- this recipe could be used as part of a 12-course meal known in polish as wigilia, or on its own. |
| 26 | Wigilia is eaten after sundown on christmas eve. |
| 27 | Yield: makes 2 rolls. |
| 28 | * you can grind poppy seeds in a mortar and pestle. |
| 29 | Specialty food stores sell grinders specifically designed for poppy seeds. |
| 30 | Some spice shops sell poppy seeds already ground, but like all spices they lose their freshness much more rapidly after they are ground. |
| 31 | This year (1987) in poland, the people are having a very hard time finding enough poppy seeds for their strucle z makiem because there is a government crackdown on the growing of all poppies in an attempt to control opium production. |
| 32 | : difficulty: moderate. |
| 33 | : time: 3-4 hours including yeast rising time. |
| 34 | : precision: approximate measurement ok. |
| 35 | : original recipe passed down through the generations and : translated from polish into english |
