Scott, Carol and others, I hope this is close to what you are looking for, it must be hard to
remember a family treat and have no idea how to make it. Maybe between these
and what Joe posted, you will find an answer!

STRUCLE Z MAKIEM
Categories: Breads, Polish, Holiday, Usenet
Yield: 2 rolls
-----------------------------------ROLLS-----------------------------------
1/2 oz Yeast (dry), active
-(two standard envelopes)
1/2 c Water, warm
4 1/2 c Flour, all-purpose
3/4 c Sugar
1/2 ts Salt
1/2 c Butter
2 Eggs
2 Egg yolks (save
-whites for the filling)
1/2 c Sour cream
1 ts Vanilla
POPPY SEED FILLING
2 tb Butter
10 oz Poppy seeds,
-coarsely ground
2 tb Honey
2 ts Lemon juice
2 Egg whites
1/2 c Sugar
1/4 c Candied orange peel,
-chopped fine
1/4 c Raisins, steamed
-(steamed, or soaked in
-hot water, until soft)
2 ts Lemon peel, grated

-----------------------------------ICING-----------------------------------
1 c Sugar, powdered
2 tb Lemon juice

MAKE THE DOUGH: Soften the yeast in warm water in a bowl. Mix flour with
sugar and salt. Cut in the butter until mixture has a fine, even crumb.

Beat eggs and extra yolks; mix with yeast, then stir into the flour
mixture. Add the sour cream and the vanilla and mix well.

Knead dough on floured surface for 5 minutes. Divide in half and roll each
half into a 12 inch square. Cover.

MAKE THE FILLING: Melt butter in a large pan. Add poppy seed and stir-fry
for 3 minutes. Add honey, lemon juice and raisins to poppy seeds. Cover
and remove from heat. Let stand for 10 minutes.

Beat egg whites with sugar until stiff moist peaks form. Fold in orange
and lemon peels and then gently fold in poppy seed mixture.

Spread half of the filling on each dough square (after you uncover them).
Roll up as you would for a jelly-roll and seal the edges. Place on greased
baking sheets and cover. Let rise until doubled in bulk (approx. 1 1/2
hours).

Preheat oven to 350 degrees F. Bake about 45 minutes, then remove from
oven and cool.

MAKE THE ICING: Mix powdered sugar and lemon juice until smooth. Spread
this mixture evenly over the rolls.

NOTES:

* Poppy seed rolls -- This recipe could be used as part of a 12-course
meal known in Polish as Wigilia, or on its own. Wigilia is eaten after
sundown on Christmas Eve. Yield: Makes 2 rolls.

* You can grind poppy seeds in a mortar and pestle. Specialty food stores
sell grinders specifically designed for poppy seeds. Some spice shops sell
poppy seeds already ground, but like all spices they lose their freshness
much more rapidly after they are ground. This year (1987) in Poland, the
people are having a very hard time finding enough poppy seeds for their
strucle z makiem because there is a government crackdown on the growing of
all poppies in an attempt to control opium production.

: Difficulty: moderate.
: Time: 3-4 hours including yeast rising time.
: Precision: Approximate measurement OK.

: Original recipe passed down through the generations and
: translated from Polish into English (with a few mods) by Edward
Chrzanowski

The following recipes are from the Silver Anniversary Cookbook compiled by
the Ukraninian Catholic Women's League of St. Anne's Parish in Manitoba
Canada.

* Exported from MasterCook *

Makivnyk (Rolled Poppy Seed Bread)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pkg. dry yeast
1/2 c. lukewarm water
2 tsp. sugar
1 c. lukewarm scalded milk
1 c. flour
1/2 c. butter
8 Tbsp. sugar
2 whole eggs plus
2 egg yolks
1 tsp. vanilla
1 1/2 tsp. grated lemon rind
1 tsp. salt
4 c. or 4 1/2 c. flour

Dissolve sugar in lukewarm water, add the yeast and let stand 10 min. in a warm place. In a large bowl combine warm milk, 1 c. flour with the yeast and let the sponge rise until bubbles appear, about 1/2 to 3/4 hr. In a separate bowl beat the sugar and butter until light. Set aside. Beat the eggs together until light and foamy adding the salt. Combine the eggs and the butter-sugar mixture and fold into the yeast sponge. Add lemon rind and vanilla. Add the flour and knead in the bowl for 10 min. until the dough feels smooth.
Cover and let rise until double in bulk. Punch down and let rise again. Divide the dough into three equal balls. Roll each ball into a rectangular shape about 1/2 in. thick. Brush a stiffly beaten egg white on the rectangular shaped dough not quite reaching the edges. Then spread the poppy seed filling. Roll like a jelly roll and seal the edges. Place in a greased pan, cover and let rise in a warm place intil double in bulk.
Bake in a moderate oven (350 deg) for 15 min., lower the temp. and bake for 40 min. more. Brush immediately with 1 Tbsp. brown sugar dissolved in 2 Tbsp. hot water. Cool completely before cutting.
Poppy Seed Filling for Makivnyk
1/2 lb. poppy seed 3/4 c. sugar 3 beaten egg whites 1/2 c. milk 1 tsp. vanilla 1 tsp. lemon juice
Grind poppy seeds, add sugar and milk. Cook for 10-15 min. Cool. Add beaten egg whites and vanilla or lemon juice. Spread on rolled dough, roll up and let rise.

- - - - - - - - - - - - - - - - - -

NOTES : This is a traditional Ukrainian Dish.

Here is another Poppy seed filling:

1 c. poppy seeds
1/4 c. sugar
2 Tbsp. honey
1 egg white
1/2 c. chopped nuts, optional

Scald poppy seed with boiling water and drain. Let stand 1 hr. Put
through blender or food processor. Add sugar, oney, beaten egg white and
mix well.
Increase filling as needed.