This is another of Greg’s favorite desserts from his Pennsylvania Dutch upbringing. It is a soft yeast dough with either a poppy seed or ground walnut filling.
4 to 4 1/2 C. flour
1/2 C. sugar
1 cup warm milk/soymilk
1/4 cup warm water
2 sticks butter/margarine softened
4 egg yolks
2 t. salt
1 t. vanilla
4 t. yeast
Filling: 1 jar/can poppy seed filling or jar/can of nut filling.
1 egg beaten with 1 t. water
Combine in a large non-metal bowl: water, milk, vanilla, egg yolks, yeast and butter. Stir to blend. Combine 4 C. flour, sugar and salt and gradually add the flour mixture to the liquid mixture. Stir in flour with a sturdy spoon till it is too stiff to stir. Flour a cutting board or the clean counter and put the soft dough on the flour. Knead gradually adding up to 1/2 C. more of flour till it is soft but not too sticky to handle. Grease a large non-metal bowl and place dough in it turning the dough to grease the top then cover the bowl with a clean cotton towel. Preheat the oven to 175 degrees and turn off the heat. Place the bowl in the oven for the dough to rise till doubled-about and hour.
Punch down dough and place on floured surface. Divide the dough in two and roll out each piece till a 5″X10″ rectangle. Spread a generous layer of filling almost to the edges and fold into thirds to make a log. Place on greased cookie sheet. Prepare the second roll the same as the first. Preheat the oven to 350 degrees. Allow the rolls to sit on the cookie sheet for 10 minutes to rise. Brush each roll with the beaten egg mixture and bake 30-35 minutes until golden brown. Cool, slice and serve.