Recipe - Buchta (Poppyseed Bread)

1 Cake compressed yeast OR
1 pack Active dry yeast + 1 tsp
1 cup Lukewarm milk
One half pound Butter(1 cup)
One half cup Sugar
6 Egg yolks
One half pt Heavy cream (1 cup)
6 cup Flour
1 teaspoon Salt

FILLING
Melted butter
1 One half cup Poppyseeds(ground,please)
One half cup Sugar
Vanilla

Soften yeast in lukewarm milk. Cream butter, add sugar gradually, beating
until light and fluffy. Add egg yolks, and beat. Add uyeastmilk 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini