Giant Ozen-Haman

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Serves 4-8

This is another unique creation by Ema. Not only does no one ever make ozni-haman with yeast dough anymore, but this size you can't get anywhere else but in a Shelef Purim meal... (and again - don't  eat before a drug test...)

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Ingredients:

Dough:
1/2 cup	milk
1/3 cup	margarine or butter
1/3 cup	sugar
2	eggs
2 tsp.	vanilla
30 g	fresh yeast
	flour as needed
Filling:
1/2 Kg	ground poppy seeds
1 cup	honey
1 cup	sugar
1 cup	water or milk
1 tsp	vanilla
Glaze:
	egg
	sugar

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Preparation: 

For Dough (recipe same as dairy yeast dough):

1. Warm milk in pan or microwave.
2. Add margerine and sugar - mix to dissolve.
3. Add eggs and vanill. Mix well.
4. Dilute yeast in warm water. Add to lukewarm mixture.
5. Add flour to form soft dough.
6. Cover with some flour.
7. Put towel on top and let rise to double size.
8. Kneed on floured surface and use for whatever you want to make.

For Filling (makes approx. 4 cups, recipe same as poppy seed roll):

1. In a heavy pot, mix the poppy seeds, honey, sugar and water.
2. Cook stirring occasionally until thick.  Approximately 10 minutes.
3. Remove from fire, and add the vanilla.  Let filling cool.

Assembly:

1. Roll out dough on a floured surface to form a large circle.
2. Spoon filling into the middle of the circle.
3. Fold up the sides to form a triangle.  Pinch closed well.
4. After shaping, and filling, transfer to a pan and let rise again (just a little).
5. Make the egg wash:  beat an egg with a spoon of water.
6. Using a pastry brush (or fingers) brush on top.
7. Sprinkle with sugar to form glaze.
8. Bake medium hot oven till ready.