Roulement de clou de girofle (Makovnjača)

farine de tasse de 3 1/2

lait de 3/4 tasse
sucre de 1/4 tasse
gâteau de levure de 2 x
2 jaunes d'oeuf de
1 écorce de citron de tsp a râpé
beurre fondu 6 par tbl
1/4 sel de tsp

Allow the yeast to rise in one quarter cup of warm milk until doubled in size. Sift the flour into a deep bowl. Make a well in the center and place the yeast in the well. Add the remaining milk, sugar, egg yolks, lemon rind, vanilla, butter and salt. Mix together well and beat with a wooden spoon until blisters begin to form on the dough. Place in a greased bowl, cover with a damp towel and allow to rise in a warm place for about an hour or until doubled in bulk.
Divide the dough into two sections. Roll each section out very thin, brush with melted butter and fill with poppy seed filling. Roll it up by filling the edge of the table-cloth on which the dough was rolled out. Place the two sections of Poppy Seed Roll on a well greased baking sheet and allow to rise in a warm, draft-free place for another half hour. Brush the rolls with a well beaten egg white and bake at 350 F for about an hour until they become golden. Cool before slicing and serving.

Remplissage :
clous de girofle moulus de 2 tasses
crème douce de tasse de 1/2
3 raisins secs de tbl
sucre de tasse de 1/2
miel de 4 tbl
cannelle de tsp de 1/2
1 rhum de tbl
1 écorce de citron de tsp

Mélanger les clous de girofle finement moulus, l'écorce de citron, les raisins secs, le sucre et la cannelle. Écarter cet excédent de mélange dehors roulée la pâte. Chauffer la crème. Combiner la crème, le miel et le rhum et verser ce mélange au-dessus des clous de girofle. L'enrouler.