4 c. all-purpose flour
1 tsp. salt
1 c. canned milk
2 cakes yeast
1 tsp. vanilla
1/2 lb. lard or shortening
4 whole eggs

FILLING:

1 lb. ground poppyseed
2 c. sugar
1 c. seedless raisins
1 tsp. vanilla
Milk

Sift flour and salt. Add vanilla and yeast which has been dissolve in canned milk. Cut in shortening. Add 1 egg at a time and beat well after each addition. Mix all ingredients well. Place dough in refrigerator overnight.

Next day, roll dough 1/4 inch thick, spread filling and roll like jelly roll. Brush top with egg yolk to which a little milk has been added. Bake 30-35 minutes, at 350 degrees or until brown.

Poppyseed Filling: Combine ingredients, add enough milk to make filling of right consistency.