Poppyseed Buchta Recipe

Directions:

1. Soften yeast in 1 Tbsp sugar.
2. Add remaining sugar, salt, and butter to scalded milk - stir until well blended - cool to lukewarm.
3. Add yeast, eggs, and vanilla - stir together.
4. Add flour to make soft dough.
5. Turn onto lightly floured board and knead until smooth and elastic.
6. Place in lightly greased bowl, cover with warm damp clothand let rise until doubled.
7. Turn out on lightly floured surface and roll into rectangle about 12x18-inches.
8. Cut into 3 equal parts - down the length.
9. Divide fillin ginto 3 equal parts.
10. Spread filling evenly over 3 pieces of dough.
11. Roll each piece of dough - jelly roll style - you should have 3 long pices of rolled dough.
12. Braid rolls loosely to form twist and place in greased loaf or tube pan.
13. Brush top with melted lard and let rise until doubled.
14. Bake for 40 minutes at 350 degrees.