Title : Buchta (poppyseed bread)
Categories : Breads
Servings : 7

1 Cake compressed yeast OR 6 Egg yolks
1 pk Active dry yeast + 1 tsp 1/2 pt Heavy cream (1 cup)
1 c Lukewarm milk 6 c Flour
1/2 lb Butter(1 cup) 1 ts Salt
1/2 c Sugar



FILLING
Melted butter 1/2 c Sugar
1 1/2 c Poppyseeds(ground,please) VanillaSoften yeast in lukewarm milk. Cream butter, add sugar gradually, beating
until light and fluffy. Add egg yolks, and beat. Add uyeast-milk mixture
and heavy cream;blend. Sift together flour and salt and add to egg yolk
mixture. Knead until the dough no longer sticks to your hands.(this can be
done in a mixer with a dough hook too.)Put the dough in a greased bowl,
cover and let rise until doubled in bulk. Divide dough into 7 balls. On a
floured surface, roll each ball into a rectangle 1/4" thick. Spread with
your favorite filling and roll up as you would a jelly roll. Place the
rolls on a greased cookie sheet(1 roll per pan), cover and let rise until
doubled. Bake at 325 F for 30 minutes. Filling: After you roll out the
dough, brush with melted butter then mix poppyseeds and sugar together and
spread over the dough. Drizzle with melted butter to which some vanilla has
been added and then roll up. From *Prodigy's Food and Wine Bulletin Board,
from Linda Karner.-tnxc18b

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