Ukrainian Poppy Seed Roll

Dissolve sugar and yeast in warm water. Sift flour into a large bowl. Make a well in the middle of flour. Pour dissolved yeast in well. Add sugar, butter, egg, lemon peel and warm milk. Mix well. Knead for about 10 minutes. This is a soft dough. Let rise in a greased bowl, covered, for about 45 minutes, till doubled in bulk. Punch down and divide into two parts. Roll each into rectangle. Spread with Poppy Seed Filling. Roll up each rectangle like a jelly roll. Pinch seams to make edges secure. Place on greased baking sheet. Cover, let rise until doubled, about 45 minutes. Brush with egg wash or cream. Bake in a preheated oven 350F for about 50 to 60 minutes or until done. POPPY SEED FILLING 2 1/3 cups ground poppy seeds. 1 cup boiling milk 6 tablespoons butter 2/3 cup sugar 1/2 teaspoon almond flavouring 3/4 cup golden raisins 2/3 cup chopped almonds 1 egg 1/3 cup bread crumbs. Scald poppy seeds with boiling water. Let stand for 1 hour. Drain poppies through a cheesecloth covered sieve. Dry thoroughly, preferably overnight. Grind in a coffee grinder, or through finest blade of food chopper. Stir hot milk into poppy seeds, add the rest of the ingredients in order. Stir until cool.