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1 and ⅓ cup milk

1 Tbsp active dry yeast (I used Red Star Brand)

2 large eggs

¾ cup sugar

1 stick (8 tbsp salted butter (or unsalted butter plus ¼ tsp salt))

4 cups bleached flour (I used flour Made in Canada, which is best for this recipe) (can use all-purpose flour too but will probably need more for the dough to make it not as sticky)

½ tsp vanilla extract or vanilla powder

1 cup poppy seeds (you will need a food grinder to prepare these)

1 egg white (for egg wash)

8 oz sweetened condensed milk (from a 14 oz can)

1 cup raisins

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Preheat oven to 100 degrees or lowest setting. Then turn it off and prop it open a tiny crack. You will put the dough to rise in here with cracked open door. You will need stand mixer as well.

1. Heat 1 ⅓ cups milk in the microwave until it's luke-warm. Pour milk in a large mixing bowl (preferably the bowl from your KitchenAid mixer). Add 1 tbsp yeast, 2 Tbsp sugar and 1 cup flour. Mix with an hand wisk until flour is well blended. Let stand in a warm oven (100 degrees) for ½ hour or put it on the counter for 1 hour at room temperature if you have all the time in the world. Dough should rise about 1.5 times in volume. Stir dough lightly.

2. Melt 1 stick (8 Tbsp) butter (until it's just melted - it should not be hot). Add butter to the batter. Add 2 whole eggs. Add the rest of your ¾ cup of sugar, ½ tsp vanilla and 1 cups flour. Whisk together with hand wisk.

3. Using the dough hook (on speed 2- don’t go higher you will overmix the dough), add the remaining 2 cups of the flour ½ cup at a time. After all the flour is in, let it continue mixing 15 minutes (don’t do more you will overmix!). Dough is ready when it is no longer sticking to the sides of the bowl (but still slightly sticky texture!) Finished dough will be soft. It will feel sticky to the touch but should not stick to your fingers. If dough is still sticking to fingers and bowl then keep adding flour a little at a time until it stops sticking. I used AP flour and added a cup or more at the end because dough was too sticky.

4. Place dough in a very large mixing bowl (our Kitchenaid bowl is 6 Qts so I left it in the same bowl), cover with plastic wrap and set in a warm place (in a 100 degree oven or in the sun) Let sit 2.5 hours to rise (until about 3-4 times in volume) Carefully peel off cellophane when it's done.

5. I skip poppyseed prep since I use ready poppy…. Just add cream cheese and honey or anything else you want into the poppy…. Raisins, nuts….

6. Line an extra large cookie sheet with parchment paper.

7. Put dough onto a clean, dry, non-stick surface (a sheet of parchment paper works well). Divide into 4 equal pieces.

8. Roll out the dough into an 11" x 8" oval-ish shape; similar to a thin crust pizza dough. It should not stick to your rolling pin. Spread ½ cup poppy seed mixture over the dough and sprinkle about 30-40 raisins over the poppy mixture.

9. Roll the Roulette (not too tight!) and Place side-by-side on the lined baking sheet. Brush the top with egg wash (1 egg white, ½ tsp sour cream, ½ tsp sugar - whisked together). Let them rise on the counter for 1 hour (or in a 100˚F oven for 30 minutes).

10. Preheat Oven to 360°F and bake 28-30 min until the tops are deep golden (but not brown). (I’ve had to cook them for less as the top burns fast! Check at 18-20 minutes!!)

Dessert: makes about 4 rolls