Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)4-1/2 cups all-purpose flour3/4 cup sugar1/2 teaspoon salt1/2 cup cold butter2 large eggs, room temperature2 large egg yolks, room temperature1/2 cup sour cream1 teaspoon vanilla extractFILLING:3 tablespoons poppy seeds2 tablespoons butter1/4 cup raisins2 tablespoons honey2 teaspoons lemon juice1/4 cup finely chopped candied orange peel2 teaspoons grated lemon zest2 large egg whites1/2 cup sugarICING:1 cup confectioners’ sugar2 tablespoons lemon juice
Preparation
In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Combine eggs, yolks and yeast mixture; add to crumb mixture and mix well. Beat in sour cream and vanilla until smooth.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half. Roll out into two 12-in. squares; cover with plastic wrap.
In a small skillet, cook and stir poppy seeds and butter over medium heat for 3 minutes. Stir in the raisins, honey and lemon juice. Transfer to a bowl; cool for 10 minutes. Stir in candied orange peel and lemon zest.
In a small bowl, beat egg whites until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. Fold into poppy seed mixture. Spread over each square to within 1/2 in. of edges. Roll up each square jelly-roll style; pinch seams to seal.
Place on a greased baking sheet. Cover and let rise until nearly doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool completely. Combine icing ingredients; drizzle over cooled loaves.
