2 tsp sugar 1/2 c lukewarm water 2 tbsp dry yeast 1 cup lukewarm scalded milk 1 cup flour 8 tbsp sugar 1/2 cup butter room temperature 2 whole eggs, plus 2 egg yolks 1 tsp salt 1 1/2 tsp lemon rind grated 1 tsp vanilla 4-4 1/2 cups flour 2 egg whites, stiffly beaten 1 tbsp brown sugar 2 tbsp hot water
Dissolve sugar in lukewarm water. Add the yeast and let stand 10 minutes in a warm place.
In a large bowl, combine warm milk and 1 cup flour with yeast. Let the sponge rise until bubbles appear, about 1/2 -3/4 of an hour.
In a separate bowl, beat the sugar and butter until light. Set aside. Beat the eggs together until light and frothy, adding salt. Combine the eggs and the butter-sugar mixture and fold into the yeast. Add lemon rind and vanilla. Add flour and knead until dough feels smooth. Cover and let rise until double in bulk. Punch down and let rise again.
Divide dough into 3 equal parts. roll each into a rectangular shape about 1/2" thick. Brush each strip with stiffly beaten egg white, and then spread poppy seed filling over. Roll like jelly roll and seal edges. Place in a greased pan, cover and let rise in warm place until double in bulk.
Bake in 350 F oven for 15 minutes, lower heat to 300 F and bake another 40-50 minutes. Brush immediately with a syrup made with brown sugar dissolved in hot water. Cool before cutting.
1 cup poppy seed 1/3 cup sugar 1 tsp lemon rind, grated 1/2 cup chopped walnuts 1 egg white, stiffly beaten
Scald poppy seed, drain. Cover with warm water and soak for 30 minutes. Drain thoroughly. Grind fine. Mix with sugar, rind, nuts and stiffly beaten egg white.