Directions

• Place poppy seeds in a small saucepan and cover with water. Bring to
• a boil. Remove from the heat; let stand until cool. Strain through a
• fine mesh strainer.
• Place poppy seeds and almonds in a food processor; cover and process
• until blended. In a large skillet, melt butter. Add sugar and poppy
• seed mixture; cook and stir over low heat for 10 minutes. Remove
• from the heat. Transfer to a large bowl; cool to room temperature.
• Stir in the citron, egg, orange peel, honey, lemon peel and vanilla.
• In a small bowl, beat egg whites on high speed until stiff peaks
• form. Gradually fold into poppy seed mixture; set aside.
• In a small bowl, dissolve yeast in warm water; let stand for 5
• minutes. In a large bowl, combine 3 cups flour, confectioners' sugar
• and salt; cut in butter until crumbly. Add the sour cream, eggs, egg
• yolks, lemon peel, vanilla and yeast mixture; mix well. Stir in
• enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about
• 6-8 minutes. Divide dough in half. Roll each portion into a 14-in. x
• 12-in. rectangle. Spread poppy seed filling over each rectangle to
• within 1/2 in. of edges. Roll up jelly-roll style, starting with a
• long side; pinch seams to seal and tuck ends under.
• Place loaves seam side down on greased baking sheets. Cover and let
• rise until doubled, about 45 minutes.
• Bake at 350° for 30-35 minutes or until golden brown. Remove from
• pans to wire racks. Cool for 15 minutes. Combine glaze ingredients;
• drizzle over loaves. Yield: 2 loaves (14 slices each).