2 pkg. active dry yeast (1/2 oz or 14 g)
1/2 cup warm water (120 ml)
4 1/2 cups all-purpose flour (450 g)
3/4 cups sugar (150 g)
1/2 tsp salt (2.5 ml)
1/2 cup butter (120 g)
2 eggs
2 egg yolks (save the egg whites for the filling)
1/2 cup sour cream (120 ml)
1 tsp vanilla (5 ml)
2 Tbsp butter 30 g
10 oz poppy seeds, (300 g)
2 Tbsp honey (30 ml)
2 tsp lemon juice (10 ml)
2 egg whites
1/2 cup sugar (100 g)
1/4 cup candied orange peel (30 g)
1/4 cup steamed raisins (40 g)
2 tsp grated lemon peel (10 ml)
1 cup powdered sugar (150 g)
2 Tbsp lemon juice (30 ml)

Make the dough: soften the yeast in warm water in a bowl. Mix flour with sugar and salt. Cut in the butter until mixture until mixture resembles bread crumbs (a fine even crumb).

Beat eggs and extra yolks; mix with yeast, then stir into the flour mixture. Add the sour cream and the vanilla and mix well.

Knead dough on a lightly floured work surface for 5 minutes. Divide in half and roll each half into a 12-inch square. Cover and place in a warm, draft-free place to rise.

Make the filling: melt butter in a large pan. Add poppy seed and stir-fry for 3 minutes. Add honey, lemon juice, and raisins to poppy seeds. Cover and remove from heat. Let stand for 10 minutes.

Beat egg whites with sugar until stiff, moist peaks form. Fold in orange and lemon peels and then gently fold in poppy seed mixture.

Spread half of the filling on each dough square (after you uncover them). Roll up as you would for a jelly-roll and seal the edges.

Place on greased baking sheets and cover. Let rise until doubled in size (approximately 1 1/2 hours).

Preheat oven to 350°F / 175°C.

Bake about 45 minutes, then remove from oven and cool.

Make the icing: mix powdered sugar and lemon juice until smooth. Spread this mixture evenly over the rolls.

Makes 2 rolls. Preparation time 3-4 hours (includes rising time).