1 lb. poppy seed (4 c.)
1 can sweetened condensed milk
1 sm. cake yeast
1/2 c. warm water
2 c. warm milk
1 c. sugar
1/2 c. melted butter
3 beaten eggs
4 c. sugar
1/2 c. milk
2 tsp. salt
7 c. flour

Dry the poppy seed by heaping the oven to 350 degrees, turn it off. Then put the poppy seed in a cake pan and set it in the oven until the oven is cool. Let the poppy cool and grind through a poppy grinder or put about 2 cups at a time in a blender at highest speed until the poppy is dark and moist. Mix the poppy with condensed milk and sugar. Add milk as needed to spread.

Dissolve yeast in water and add remaining ingredients. Let rise to double its size. Use about 1 1/2-2 cups dough per loaf - roll to about 1/4-1/2 inch thick on a floured board. Spread the poppy on with a knife. Roll up and place in a pan. Poke it through with a knife 5-6 times. Let rise to double its size. Then bake at 350 degrees for 25 minutes.