Directions

• 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 peel.
• 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 wire racks to cool. Combine icing ingredients; drizzle over
• cooled loaves. Yield: 2 loaves (12 slices each).