Hungarian Poppy Seed Rolls

Dough Ingredients:
1 tablespoon (1 package) active dry yeast
1/2 cup sugar
1 cup warm milk (105 degrees to 115 degrees F.)
8 tablespoons (1 stick) unsalted butter, at room temperature
1 large egg
Grated zest of 1 lemon
1/2 teaspoon salt
3-3/4 to 4-1/2 cups unbleached all-purpose flour

Directions (for Dough):
*Pour 1/3 cup of the warm milk in a small bowl.
*Sprinkle the yeast and the pinch of sugar over the surface of the milk.
*Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.
*In a large bowl using a wooden spoon or in the work bowl of a heavy duty electric mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy.
*Add the egg and beat vigorously for 1 minute.
*Beat in the remaining 2/3 cup milk, the yeast mixture, the lemon zest, salt, and 1 cup of the flour.
*Then beat in the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed.
*Turn the dough out onto a lightly floured work surface and knead until smooth and pliable, about 3 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking. (The dough will be very soft but not sticky).
(If kneading by machine, switch from the paddle to the dough hook and knead for 2 to 3 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand).
*Place the dough in a greased deep container.
*Turn once to coat the top and cover with plastic wrap.
*Let rise at cool room temperature for 4 to 6 hours, deflating once or twice, or as long as overnight in the refrigerator.
*Gently deflate the dough.
*Turn the dough out onto a floured work surface and divide into 4 equal portions.
*Form each portion into a thick rectangle, place on loosely floured parchment paper, cover loosely with a clean tea towel, and let rest for 30 minutes.
*In the meantime make the filling...

Filling Ingredients:
2 cups poppy seeds
1 cup water
1/2 cup honey
1/4 cup sugar
1/4 tsp. salt

Directions (for Filling):
*Bring water to boil in a small saucepan
*Put seeds in a strainer and pour the boiling water over them.
*Drain thoroughly
*Grind the seeds in a food processor.
*Place the ground seeds in a medium saucepan and add the honey, sugar and salt.
*Cook over a low heat until thick and stir constantly until thick and blended well.
*Go back to the dough
*Grease or parchment-line a baking sheet.
*Using a floured rolling pin on a very lightly floured work surface to minimize sticking, roll or pat out each dough portion into a 13-by-7-inch rectangle about 1/8 inch thick.
*Spread the surface of each rectangle evenly with one-fourth of the nut paste.
*Working with I rectangle at a time and starting from a long side, fold over a 2-inch section.
*Continue to fold the dough in this manner to create a flattish oval (rather than round) long log of dough
*Pinch the seams and place the dough, seam side down, on the baking sheet, fitting all 4 rolls horizontally on the pan about 2 inches apart.
*Brush with the egg glaze and prick all over with a fork.
*Let rest, uncovered, at room temperature about 20 minutes.
*Twenty minutes before baking, preheat the oven to 350 degrees F.
*Brush once more with the beaten egg.
*Place the baking sheet on a rack in the center of the oven and bake 30 to 40 minutes, or until golden and the loaves sound hollow when tapped with your finger. (If using 2 baking sheets, change the rack positions halfway through baking.)
*Let rest on the baking sheet 10 minutes.
*Using a large spatula, transfer the loaves to a cooling rack.
*Cool completely.
*Handle the hot breads carefully, because they are quite delicate.

Serves: 2-4
Submitted by: Ellie Kessler