Ingredients

1 cup milk
� cup sugar
1 tsp. salt
1 cup butter (2 sticks)
1/3 cup very warm water
2 pkg. yeast
2 Tbs. grated lemon rind (Jen's Mom substitutes with 1 tsp. lemon extract)

Filling
Jen's Mom buys ready made filling either fresh from A&P or canned from Solo, Co.

2 cups ground poppy seeds
2 cups sugar
1 cup raisins optional
1 cup milk
1 tsp. lemon juice
1 egg, beaten
3 tbs applesauce
3 tbs flaked coconut

Instructions

Scald the milk, stir in the sugar, salt and butter. Cool to lukewarm. Measure the very warm water into a large bowl and sprinkle or crumble the yeast. Stir in the lukewarm milk mixture. Add 3 cups of flour and the lemon rind, beat until smooth. Add enough of the remaining flour to form a soft dough.

Turn onto lightly floured board and knead until smooth and elastic, about 10 minutes. Put in a greased bowl turning to grease all sides. Cover and let rise in a warm place, free from draft about 1 hour or double in bulk. Meanwhile prepare the filling. Combine the poppy seed, sugar, raisins milk and lemon rind. Mix well. Cook this mixture, stirring constantly over medium heat 10 to 15 minutes or until thick enough to spread. The mixture will thicken on standing. If too thick add a little milk. Punch the dough down and divide into 4 parts. Roll each part into a rectangle, 1/4 inch thick. Wax paper can be used. Spread each rectangle with 2/3 cup poppy seeds. If using wax paper, put the wax paper over to roll it close to the edge but about an inch away on all sides. Place on greased baking sheets, seam side down, and brush with 1/2 beaten egg. Cover and let rise in a warm place for about 30 minutes. Brush with remaining egg. Bake at 350� F for 35 minutes or until golden brown. Remove from baking sheets and cool. Makes 4 loaves.



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CHRISTMAS