👨‍🍳 Instructions

1. 1

   In a small bowl, combine warm milk, 1 tablespoon of sugar, and the yeast. Let it sit for 5-10 minutes until foamy.

2. 2

   In a large bowl, whisk together flour, the remaining sugar, and salt. Make a well in the center and pour in the yeast mixture and melted butter. Mix until a soft dough forms.

   💡 Tip: If the dough is too sticky, add a little more flour; if too dry, add a tablespoon of milk.
3. 3

   Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

4. 4

   While the dough rises, prepare the filling. Grind the poppy seeds finely (a food processor or spice grinder works well). In a saucepan, combine ground poppy seeds, 150ml milk, and optionally vanilla extract. Cook over low heat, stirring constantly, until the mixture thickens to a spreadable paste. Let it cool completely.

5. 5

   Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle, about 1/4 inch thick.

   💡 Tip: Aim for a rectangle of roughly 12x18 inches.
6. 6

   Spread the cooled poppy seed filling evenly over the dough, leaving a small border along one of the long edges.

   💡 Tip: Ensure the filling is spread thinly and evenly.
7. 7

   Starting from the long edge with the filling spread all the way to it, tightly roll up the dough into a log. Pinch the seam to seal.

   💡 Tip: Roll tightly to prevent the filling from leaking out.
8. 8

   Cut the log into 12 equal slices. Place the slices cut-side up in a greased baking dish or on a parchment-lined baking sheet. Cover and let rise for another 20-30 minutes.

9. 9

   Preheat oven to 180°C (350°F). Brush the tops of the rolls with the beaten egg wash.

10. 10

    Bake for 25-30 minutes, or until golden brown and cooked through.

11. 11

    Let cool slightly before serving. These are best enjoyed warm.