Ingredients

• Wheat flour, all-purpose 500 g
• Milk, warm 250 ml
• Fresh yeast 25 g
• Sugar, for the dough 60 g
• Butter, for the dough, melted 60 g
• Egg, for the dough 1 large (50 g)
• Salt 1/2 tsp (3 g)
• Poppy seeds 200 g
• Boiling water, for the poppy seeds 500 ml
• Sugar, for the filling 120 g
• Honey 2 tbsp (42 g)
• Butter, for the filling, soft 30 g
• Egg, for brushing 1 large (50 g)

Instructions

1. 1

   Dissolve the yeast and 1 tsp of the sugar in the warm milk and leave for 10 minutes, until foamy.

2. 2

   Add the rest of the sugar, the melted butter, egg and salt, then the flour, and knead for 10 minutes into a soft, smooth dough; cover and let rise for 1-1.5 hours, until doubled.

3. 3

   Meanwhile pour the boiling water over the poppy seeds, leave for 30 minutes, drain well in a fine sieve and grind them twice in a meat grinder or a blender.

4. 4

   Mix the ground poppy seeds with the 120 g of sugar, the honey and the soft butter.

5. 5

   Divide the dough in two, roll each piece into a 30 x 35 cm rectangle, spread with the filling leaving a 2 cm border and roll up tightly from the long side; pinch the seam and ends shut.

6. 6

   Place the rolls seam side down on a lined baking sheet, let rise for 30 minutes, brush with the beaten egg and prick in a few places with a skewer.

7. 7

   Bake at 180C for 35-40 minutes, until deep golden, and cool before slicing.