Hungarian Christmas Bread

1 CUP MILK
1/2 CUP SUGAR
1 TEASPOON SALT
1 CUP BUTTER OR MARGARINE
1/3 CUP VERY WARM WATER
2 PACKS OR CAKES YEAST
5-1/2 CUPS SIFTED FLOUR (APPRX.)
2 TABLESPOONS GRATED LEMON RIND
2 CANS SOLO POPPY SEED FILLING

SCALD THE MILK. STIR IN SUGAR, SALT & BUTTER. COOL TO LUKEWARM. DISSOLVE YEAST IN WATER. STIR IN MILK MIXTURE. ADD HALF THE FLOUR AND RIND. BEAT UNTIL SMOOTH. ADD ENOUGH ADDITIONAL FLOUR TO MAKE A SOFT DOUGH. KNEAD UNTIL SMOOTH & ELASTIC, ABOUT 10 MIN. LET RISE 1 HR. PUNCH DOWN DOUGH, DIVIDE INTO 4 PARTS FOR FULL RECIPE. ROLL EACH 1/4 IN. THICK. SPREAD 1/2 CAN OF FILLING ON IT. ROLL UP JELLY ROLL STYLE. PLACE ON GREASED BAKING SHEET. BEAT AN EGG. BRUSH DOUGH WITH EGG. LET RISE 1/2 HR. BRUSH WITH EGG AGAIN. BAKE AT 350 DEG. FOR 35 MIN.

 

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