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Allow yeast to soften in the warm water. Scald the light cream, remove from heat, and add the sugar and salt. When cooled, vlend in the yeast and egg. Gradually sift in the flour, and mix well. Stir in the butter, and, if necessary, add a bit mor flour to form a medium-firm dough. Knead for several minutes, until smooth. Place dough in a greased bowl, cover, and let rise until doubled in bulk, about 1 hour. Punch down, then roll dough into a rectangle. Spread the poppyseed filling evenly and roll up as you would a jelly roll. Place on a well-buttered cookie sheet. Cover and allow to rise again until doubled in size. Drizzle melted butter over the top and bake for 30 to 35 minutes at 375 F. If desired, you may glaze the roll while still warm with the following glaze: |