Filling for these sweet rolls can be: Poppy seed filling, cream cheese filling, and plum sauce filling.
In a dough mixer place flour, salt, sugar, egg yolks, yeast mixture, milk, melted butter and lemon zest. Kneed it well.
Place the dough in greased bowl, covered with plastic foil, and place it in a warm place to rise.
Once the dough has doubled its size, empty it on a lightly floured surface. Pinch off identical pieces. Roll the dough between both palms into smooth ball. Flatten each piece with your fingers, and place it in the palm of your left hand. Place about one full spoon of desired filling in the middle of the circle. Wrap the dough around the filling, by pinching the edges together like a knapsack. Make sure no filing is running out.
Brush oil in the 2” deep baking pan and place the filled rolls next to each other, with the pinched side down. Also brush the sides of each roll with oil. This will provide easy separation of the rolls from each other.
Let the rolls rest for another 30 minutes.
Preheat the oven to 350°
Bake the rolls for 30 to 35 minutes. When done baking ,let cool and then flip on a plate. Dust with powder sugar.
In a dough mixer place flour, salt, sugar, egg yolks, yeast mixture, milk, melted butter and lemon zest. Kneed it well.
Place the dough in greased bowl, covered with plastic foil, and place it in a warm place to rise.
Once the dough has doubled its size, create small balls. Pinch the dough together at the top, like a knapsack, and roll the ball between both palms into smooth ball.
Grease the bottom of the pan, and place the individual balls, 2 inches apart on the pan.
Let rise again, and then preheat the oven to 350°F.
Bake for 5 minutes.
Brush the tops of the rolls with egg wash (1 egg+1tbsp water). and bake for 15 more minutes. If the tops get dark cover lightly with tin foil. Every oven bakes differently.
Heat milk in microwave for 1 minute. Add 1 tsp of sugar and yeast and stir together.Let rest.
In to a large bowl or dough mixer put flour, sugar, salt, lemon zest (finely shredded), vanilla, egg yolks, melted butter, and yeast mixture. If not using mixer, kneed the dough with a large wooden spoon by placing the spoon under the dough and lifting the dough up. Release and repeat in a different spot. Kneed for 5 minutes.
If you are using dough mixer mix for 2 minutes.
Add raisins, almonds, and mix again for 2 minutes. Spray the bottom of a bowl with nonstick spray, place the dough in the bowl, cover with plastic sheet, and let rise in a warm place till double in size.
Remove the dough on a counter top and kneed by hand, releasing extra air bubbles.
Divide the dough into 5 same pieces and roll them into long, 1- 1/2 inch thick coils.
Take three of them, pinch the tops together, and braid them. Secure the braid by pinching the ends again together.
Take the two other pieces pinch the tops together, twist the coils together and secure the ends. Place the twisted braid on top of the thicker one, while pressing the ends of both braids together and folding them under a little.
Brush the top with egg wash (1 egg and 2 Tbs of water) You can also put more chopped almonds on top, or leave it. Let the sweet bread rise in warm place till double.
Preheat the oven to 350 °F and bake for 35 to 40 minutes. The last 20 minutes cover the top of the bread with aluminum foil. The top should be nice golden brown color.
