- 1 cake yeast
- 1/3 c butter
- 1 tsp. salt
- 2 eggs, beaten
- 3 Tbsp. sugar
- 1/3 c. of milk scalded
- 1/2 tsp. vanilla
- 2 1/2 c. sifted flour Use more if you feel you need it
Use 1 can of prepared poppysead filling or 3/4 c. poppysead ground and cooked with 1/2 c. milk, 4 Tbsp. sugar, 2 Tbsp. butter, and 1/2 tsp. of vanilla
Soften yeast in 1 Tbsp. of sugar.
Add remaining sugar, salt and butter to scalded milk.
Stir until well blended.
Cool to lukewarm.
Add yeast, eggs and vanilla then blend.
Add flour to make soft dough.
Turn onto lightly floured board and knead until smooth and elastiv.
Place in a lightly greased bowl, cover with a damp cloth and let rise until dough is double in bulk or size.
Turn out on a lightly floured board and roll nto rectangle about 12 x 8 inches. Cut into 3 equal parts. Divide the filling into three portions. Spead evenly over each part of the dough. Roll as for Jelly Roll, beginning at the widest side.Bake around 40 minutes in a 350 degree. Remove from pan and while it is still warm brush the top with thin confectioners sugar frosting.
For un prepared poppysead filling, place poppyseads and milk in the pan. Cook slowly until milk is absorbed. Add sugar, butter and vanilla. Blend well. Cook mixture to consistency of jam.