4 cups all-purpose flour
1 teaspoon salt
1 cup canned milk [condensed]
2 cakes yeast [2 packets of yeast seem to work as equivalent]
1 teaspoon vanilla
1/2 pound lard or shortening [I used room-temperature butter]
4 whole eggs

FILLING
1 pound ground poppyseed
2 cups sugar
1 cup seedless raisins
1 teaspoon vanilla
milk
                                      [or open a can of poppyseed filling!]

[Note: This dough is pretty sticky but can be rolled quickly using plenty of flour for table and rolling pin. No rising or punching down or whatever but it rises a bit in baking. I added some wheat germ with the flour and a little sugar to the dough but, since the fillings are super sweet, probably no need.]

Sift flour and salt. Add vanilla and yeast which has been dissolved in canned milk. Cut in shortening. Add one egg at a time and beat well after each addition. Mix all ingredients well. Place dough in refrigerator overnight. Next day, roll dough 1/4 inch thick, spread filling and roll, like a jelly roll. Brush top with egg yolk to which a little milk has been added. Bake 30 to 35 minutes at 350 F or until brown.

Poppyseed filling: Combine ingredients, add enough milk to make filling of right consistency.

--(Mrs.) Clara S. Matuschak, Connellsville, Pa.

Recipe is from the Anniversary Slovak - American Cook Book by the First Catholic Slovak Ladies Union, Connellsville PA (1952)