Poppy seed roll

Ingredients:

• 2 1/4 cups (280g) all-purpose flour
• 1/4 cup (50g) sugar
• 1/2 teaspoon (3g) salt
• 1 package (7g) active dry yeast
• 1/2 cup (120ml) warm milk (110°F/43°C)
• 1/4 cup (55g) unsalted butter, melted
• 1 large egg, at room temperature
• 1 cup (150g) poppy seeds
• 1/2 cup (100g) sugar
• 1/2 cup (120ml) milk
• 1/4 cup (55g) unsalted butter
• 1 teaspoon (5ml) vanilla extract

Instructions:

1. In a large bowl, combine flour, sugar, and salt. Set aside.
2. In a small bowl, dissolve yeast in warm milk and let it stand for about 5 minutes until frothy.
3. Add the melted butter and egg to the yeast mixture and mix well.
4. Pour the wet ingredients into the dry ingredients and knead on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
6. While the dough is rising, prepare the filling: In a saucepan, combine poppy seeds, sugar, milk, and butter. Cook over medium heat, stirring frequently, until the mixture thickens, about 10-15 minutes. Stir in vanilla extract and let the filling cool.
7. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Once the dough has risen, roll it out on a floured surface into a rectangle about 1/4 inch thick.
9. Spread the poppy seed filling evenly over the dough, leaving a 1-inch border. Roll the dough tightly from the long side, pinching the seam to seal.
10. Place the roll seam-side down on the prepared baking sheet. Let it rise for another 30 minutes, then bake for 30-35 minutes until golden brown.

Notes:

Allow the poppy seed roll to cool completely before slicing to ensure clean cuts. It can be stored in an airtight container at room temperature for up to 3 days. For a festive touch, drizzle with a simple icing made from powdered sugar and milk.