POPPY SEED ROSHKY

      Title: POPPY SEED ROSHKY
  Categories: Ethnic, Cookies, Breads
       Yield: 6 Servings
  
       1 pk Yeast
     1/2 c  Sugar
       1 c  Milk, scalded
     1/2 c  Butter
     1/2 ts Salt
       1 ts Vanilla
       4 ea Eggs, well beaten
       4 c  Flour
 
 MMMMM--------------------------FILLING-------------------------------
       2 c  Water
       1 c  Sugar
       1 c  Poppy seed, ground
     1/2 ts Cinnamon
       1 x  Grated rind of 1 lemon
  
        Add yeast and 1 teaspoon of sugar to 1/4 cup of the scalded milk
   cooled to lukewarm. Set aside to cool. To the rest of the hot milk
   add the butter, sugar, salt and vanilla and stir until the butter has
   melted. Cool. Add the beaten eggs and then stir in the yeast. Sift
   flour and add gradually, using only enough to knead the dough until
   it is smooth and elastic. Cover and allow to rise until double in
   bulk. Roll out on a floured board until quite thin; cut into
   triangles, spread with poppys seed filling (see recipe below) and
   shape into cresents by rolling them from the straight end toward the
   point. Brush with beaten egg yolk to which 1 tablespoon of cold water
   has been added and sprinkle with sugar and chopped nuts. Let rise
   until doubled in bulk and then bake in a hot oven 400-F about 20
   minutes or until brown.
        Filling: Boil the water with the sugar until syrupy, add the
   ground poppy seeds, cinnamon and lemon rind. Mix well and allow to
   cool.
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