👨‍🍳 Instruktioner

1. 1

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

   ⏱️ 10 minutes
2. 2

   In a large bowl, whisk together flour, remaining sugar, and salt. Make a well in the center.

   💡 Proffstips: Ensure all dry ingredients are well combined.
3. 3

   Pour the yeast mixture, egg yolks, and softened butter into the well. Mix until a soft, slightly sticky dough forms. Knead for 8-10 minutes until smooth and elastic.

   ⏱️ 10 minutes
4. 4

   Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

   ⏱️ 1 hour
5. 5

   While the dough rises, prepare the filling. Combine ground poppy seeds, milk, sugar, honey, and lemon zest in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens.

   💡 Proffstips: Do not boil vigorously. Stir in raisins if using.
6. 6

   Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 30x40 cm).

   💡 Proffstips: Aim for an even thickness.
7. 7

   Spread the cooled poppy seed filling evenly over the dough, leaving a small border.

   💡 Proffstips: Ensure the filling is not too hot when spreading.
8. 8

   Carefully roll up the dough from the long side to form a log. Pinch the seam to seal.

   💡 Proffstips: Roll tightly to prevent the filling from escaping.
9. 9

   Place the roll seam-side down on a baking sheet lined with parchment paper. Cover and let it rest for another 20 minutes.

   ⏱️ 20 minutes
10. 10

    Preheat oven to 180°C (350°F). Brush the top of the roll with the beaten egg yolk.

    💡 Proffstips: This gives a nice golden sheen.
11. 11

    Bake for 35-40 minutes, or until golden brown and cooked through. Let it cool completely before slicing.

    ⏱️ 40 minutes