Poppy Seed Coffee Cake

Family favorite recipe by Grandma Irene

2 beaten eggs
3 packages dry yeast and 2 and 1/2 cups lukewarm water
1 cup milk
4 Tbsp shortening
1 and 3/4 cups sugar
1 tablespoon salt

Scald milk. Let milk cool to lukewarm
Heat shortening until just melted
Mix milk, lukewarm water ( 2 cups) and sugar
Add yeast and stir
Let stand a few minutes to allow yeast to grow. It will look like its moving
Add melted shortening, beaten eggs and salt.
Stir in about 10 cups of flour. When it gets too stiff to stir, kneed in the flour.
Dough should not be as stiff as for bread. Get all the lumps out as you kneed.
When dough holds together in one piece you have enough flour
Let rise and punch down twice
The third time, roll out dough and place in greased cookie sheet.
Spread poppy seed filling on top about 1 inch from edge
Fold sides in and pinch edges shut. Let rise

3 cups flour
2 cups sugar
1 cup (2 sticks) butter
2 tsp cinnamon
Mix and add cinnamon last. Add more butter if it doesn’t stick together enough.
Spread beaten egg on top of coffee cake. Put topping on right before baking.

Poppy seed filling
3 cans poppy seed (12 and 1/2 oz)
3 beaten eggs
3 cans milk
3 heaping teaspoons cornstarch mixed with milk

Stir together poppy seed and milk on medium high heat. When mixed add beaten eggs. When it comes to a boil, thicken with corn starch and milk. Cool (maybe mix 2 cups milk with poppy seed & mix 1 cup milk with cornstarch

Bake at 350 degrees about 30 minutes.