Makiwnyk
Recipe Link: http://www.recipecircus.com/recipes/janeycanuck/mak.htm
Makiwnyk
From Winnipeg
Scald 2 cups milk. Cool until lukewarm. Meanwhile dissolve 1 tsp sugar in
1/2 cup lukewarm water (100ºF) Over this, sprinkle 1 envelope active dry yeast.
Let stand for 10 minutes. Then stir briskly with a fork. Add softened yeast to lukewarm milk.
Stir, Beat in 3 cups all purpose flour.
Cover bowl. Let stand in warm place until light and full
of bubbles (about one hour).
Stir in:
1 cup granulated sugar
1/2 tsp salt
1/2 cup butter, melted
1 tsp grated lemon rind
Beat with fork:
3 eggs
3 egg yolks
(Or substitute 4 whole eggs)
Stir into batter. Add 2 cups flour. Beat vigourously. Add another 4-4 1/2 cups flour.
Work in last of flour with a rotating motion of the hand. Turn dough over on a lightly floured surface
and knead 8-10 minutes.
Shape into a smooth ball and place in a greased bowl,
returning dough to greased surface. Cover and let rise until doubled (about 1 1/2 hours).
Pumel down and divide into 3 parts. Roll each into a 1/2 inch thick rectangle.
Spread with poppy seed filling and roll up each rectangle like a jelly roll. Pinch
seams to make edges secure. Cover and let rise until doubled. Brush with
butter.
Bake in preheated 350º oven for one hour.
Yield 3 loaves.
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