Allow yeast to soften in the warm water.
Scald the light cream, remove from heat, and add the sugar and salt. When cooled, blend in the yeast and egg.
Gradually sift in the flour, and mix well. Stir in the butter, and, if necessary, add a bit more flour to form a medium-firm dough. Knead for several minutes, until smooth. Place dough in a greased bowl, cover and let rise until doubled in bulk, about 1 hour.
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When dough is doubled, punch down, then roll dough into a rectangle. Spread the poppyseed filling evenly and roll up as you would a jelly roll. Place on a well-buttered cookie sheet.
Cover and allow to rise again until doubled in size. Drizzle melted butter over the top and bake for 30-35 minutes at 375 degrees until golden.
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