Gradually add Warmed Milk until you have an easy spreading consistancy.
Poppyseed Filling
Combine all ingredients and mix thoroughly.
Let stand several hours or overnight to thicken and blend flavors.
Apricot Filling:
Place dried apricots in a small saucepan and pour in just enough water to cover the apricots. Boil until the apricots are soft. Do not let all the water evaporate. Add a little bit more to keep the filling from burning.
Add the sugar and continue to cook until thick.
Either puree in a food processor, blender, or with an immersion blender in a bowl. If the filling is too runny, return it to the sauce pot to continue to cook.
Dough
Dissolve yeast in Warmed Milk with 1 Tbsp of Sugar and set aside to bubble
In another bowl, sift together flour and remaining Sugar then cut in Butter as for a Pie Crust.
In a separate bowl, blend Sour Cream, Lemon Zest, and Egg Yolks.
Make a well in flour and add Yeast and Sour Cream & Egg mixture.
Mix with hands to form a ball.
Divide dough into 5 or 6 equal parts.
Roll out onto floured surface into a 14" x 14" square.
Spread with filling to three edges and leave 2" margin on final edge for rolling.
Moisten 2" edge with water, roll up tightly, and seal seam.
Tuck in ends. Place on lightly greased baking sheet, seam side down.
Using long wooden toothpicks, prick all over - all the way through.
Cover and allow to rise until doubled in volume.
Bake for 35 to 40 Minutes or nicely browned.
Remove from oven and brush with melted butter.
Cool BEFORE removing from pan.
Notes
This may also be made with Leckvar (Prune) filling which you can make following the Apricot Filling Recipe and Instructions above. Just substitute Dried Prunes.