---------- Recipe via Meal-Master (tm) v8.04
  
       Title: STRUCLE Z MAKIEM
  Categories: Breads, Polish, Holiday
       Yield: 2 rolls
  
 ---------------------------ROLLS---------------------------
     1/2 oz Yeast (dry), active
            -(two standard envelopes)
     1/2 c  Water, warm
   4 1/2 c  Flour, all-purpose
     3/4 c  Sugar
     1/2 ts Salt
     1/2 c  Butter
       2    Eggs
       2    Egg yolks (save
            -whites for the filling)
     1/2 c  Sour cream
       1 ts Vanilla
            POPPY SEED FILLING
       2 tb Butter
      10 oz Poppy seeds,
            -coarsely ground
       2 tb Honey
       2 ts Lemon juice
       2    Egg whites
     1/2 c  Sugar
     1/4 c  Candied orange peel,
            -chopped fine
     1/4 c  Raisins, steamed
            -(steamed, or soaked in
            -hot water, until soft)
       2 ts Lemon peel, grated
 
 ---------------------------ICING---------------------------
       1 c  Sugar, powdered
       2 tb Lemon juice
  
   MAKE THE DOUGH:  Soften the yeast in warm water in a
   bowl.  Mix flour with sugar and salt.  Cut in the
   butter until mixture has a fine, even crumb.
   
   Beat eggs and extra yolks; mix with yeast, then stir
   into the flour mixture. Add the sour cream and the
   vanilla and mix well.
   
   Knead dough on floured surface for 5 minutes.  Divide
   in half and roll each half into a 12 inch square.
   Cover.
   
   MAKE THE FILLING:  Melt butter in a large pan.  Add
   poppy seed and stir-fry for 3 minutes.  Add honey,
   lemon juice and raisins to poppy seeds.  Cover and
   remove from heat. Let stand for 10 minutes.
   
   Beat egg whites with sugar until stiff moist peaks
   form.  Fold in orange and lemon peels and then gently
   fold in poppy seed mixture.
   
   Spread half of the filling on each dough square (after
   you uncover them). Roll up as you would for a
   jelly-roll and seal the edges.  Place on greased
   baking sheets and cover.  Let rise until doubled in
   bulk (approx. 1 1/2 hours).
   
   Preheat oven to 350 degrees F.  Bake about 45 minutes,
   then remove from oven and cool.
   
   MAKE THE ICING:  Mix powdered sugar and lemon juice
   until smooth.  Spread this mixture evenly over the
   rolls.
   
   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. Wigilia is eaten after sundown on
   Christmas Eve. Yield: Makes 2 rolls.
   
   *  You can grind poppy seeds in a mortar and pestle.
   Specialty food stores sell grinders specifically
   designed for poppy seeds.  Some spice shops sell poppy
   seeds already ground, but like all spices they lose
   their freshness much more rapidly after they are
   ground. 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.
   
   : Difficulty:  moderate.
   : Time:  3-4 hours including yeast rising time.
   : Precision:  Approximate measurement OK.
   
   : Original recipe passed down through the generations
   and : translated from Polish into English (with a few
   mods) by Edward Chrzanowski
   : MFCF, University of Waterloo, Waterloo, Ontario,
   Canada : echrzanowski@watmath.waterloo.edu  or
   {ihnp4,allegra,utzoo}!watmath!echrzanowski
   
   : Copyright (C) 1986 USENET Community Trust
  
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