2 pkgs. active dry yeast
1 c. hot milk
2-3 tbsp. sugar
1 stick butter, softened
4 c. sifted flour with 1 tbsp. cornstarch
6 egg yolks
1/2 tsp. salt (optional)
1 can Solo Poppy Seed Filling

Heat milk with sugar and pour into a bowl with the butter in it. When it has cooled and is lukewarm, mix in the yeast and let stand about 1/2 hour. Sift and measure into a bowl the flour, add the salt and mix. Add the yolks and mix a little. Add the milk-yeast mixture and make a smooth dough, beating vigorously with a wooden spoon. Place bowl in a draftless place, cover and let rise about 1 1/2 to 2 hours.

Flour a bread board and take the dough out and divide in half. Roll out one half of dough about 1/2 inch tick and spread 1 can poppy filling on it, leaving about 1 inch border all around without filling. Roll from one side jelly-roll-like and place in a long loaf pan (3 x 12 x 2 1/2 inch high) which has been well greased. Let rise again in pan about 1/2 hour. Do the same with the second half of the dough.

Bake at 375 degrees until slightly dark brown on top, about 45 to 60 minutes. Let cool before cutting the cake.