Good Friday, the bake week & struggles with our dessert...Vlog #103

every time we make this dessert I say its the last time, there seems to be a list of never ending walls that we run into but alas by the time our next bake week rolls around we find ourselves making the rolls again, why? you ask because they are just so AMAZING!!! #Hutterite #Baking *my apologies but I am not the best with making recipes smaller and I don't want to make mistakes so adding the actual recipe, I feel is safer* Poppy seed tea roll: 18 cups poppy seeds 6 3/4 cups sugar 4 1/2 cups honey 18 eggs 12 cups thick cream 6 cups milk 6 3/4 cups raisins Wash poppies, freeze and then grind with raisins. Mix all ingredients and cook 15 minutes. Stirring all the time. Grinding poppy seed 4 x makes mixture thicken.. Dough: 1 1/2 quarts milk 1 1/2 quarts warm water 3/4 quart whole eggs 3/4 cup yeast 2 1/4 cups water 2 1/4 lbs sugar 15 lbs flour tbsp. salt 1.14 lbs shortening or butter Let rise for two hours. Make 3/4 lbs. loaves for each plate. Roll out fairly thin and make roll. Put in 1 cup filling. They don't need to rise. Bake right away at 350 for 1/2 hour till golden. brown. Bake on bun pans. Brush with milk and icing sugar paste.