POPPY SEED AND RAISIN ROLL

Steps:

• Poppyseed Filling: Melt margarine in a skillet, add ground poppyseeds and cook, stirring, for about 4-6 minutes over medium heat.
• Stir in confectioner's sugar, honey, lemon peel and raisins.
• Mix well.
• Fold into stiffly beaten egg whites.
• Dough: In a large bowl, crumble yeast into lukewarm milk.
• Add sugar and egg yolks, mix with a beater until well blended and set mixture aside for 1 hour.
• In another large bowl, combine 7 cups flour, 1 cup sugar, 1/2 pound margarine and 1/2 teaspoon salt; mixing together as you would for pie crust.
• Add egg mixture, working dough until it comes away from the sides of the bowl.
• Grease dough and cover with a towel to rise in a warm draft free place until doubled.
• Divide dough into 4 pieces.
• On a lightly floured board, roll each piece of dough into a rectangle about 1/4 inch thick.
• Spread filling to desired thickness on each dough rectangle, leaving about 1/4 inch of dough along the edge uncovered by filling.
• Roll dough up, like you would for a jelly roll.
• Pinch along the edge to seal.
• Place rolls (seam side down) on greased cookie sheet.
• Brush each roll with egg wash*.
• Cut several small slits across top of each roll.
• Cover with plastic wrap and let rise about 20 minutes.
• Place rolls in preheated 350°F oven and bake for 35-45 minutes or until done.
• Carefully remove rolls to wire rack to cool.