# Ingredient List:
→ Dough
01 - 3 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1/2 cup warm whole milk
05 - 1/4 cup unsalted butter, melted
06 - 2 large eggs
07 - 1/2 teaspoon salt
08 - 1 teaspoon vanilla extract
→ Poppy Seed Filling
09 - 1 1/2 cups poppy seeds
10 - 1/2 cup granulated sugar
11 - 3 tablespoons honey
12 - 1/2 cup whole milk
13 - 2 tablespoons unsalted butter
14 - 1/4 cup raisins (optional)
15 - 1/4 cup chopped walnuts or almonds (optional)
16 - 1 teaspoon grated orange or lemon zest
17 - 1 teaspoon vanilla extract
18 - 1 egg white
→ Assembly
19 - 1 egg yolk
20 - 1 tablespoon whole milk
21 - Powdered sugar, for dusting (optional)
# Directions:
01 - Dissolve active dry yeast with a pinch of sugar in warm milk. Let stand for 5–10 minutes, or until the mixture becomes foamy.
02 - In a large mixing bowl, combine flour, sugar, and salt. Incorporate the yeast mixture, melted butter, eggs, and vanilla extract. Mix until a sticky dough forms. Knead on a lightly floured surface for 8–10 minutes, until smooth and elastic.
03 - Place the dough in a greased bowl, cover, and allow it to rise in a warm location until doubled in volume, about 1 hour.
04 - Grind poppy seeds with a food processor or spice grinder until finely ground. In a small saucepan, bring milk, sugar, honey, and butter to a simmer. Stir in ground poppy seeds, raisins, nuts, zest, and vanilla. Cook for 5–7 minutes, stirring, until thickened. Cool the filling to lukewarm, then mix in egg white to bind.
05 - Punch down the risen dough. On a floured surface, roll it into a rectangle approximately 12 by 16 inches. Spread the poppy seed filling evenly on the dough, leaving a 1-inch border on all sides.
06 - Roll the dough up tightly from the short end. Pinch the edge to seal and place seam-side down on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
07 - Mix egg yolk with one tablespoon milk and gently brush the roll to coat the surface.
08 - Bake in a preheated 350°F oven for 40 to 45 minutes until the bread is golden and set. If browning too quickly, shield the top loosely with aluminum foil.
09 - Remove from oven and transfer to a wire rack. Allow to cool completely before dusting with powdered sugar and slicing into portions.
