Ingredients
½lbpoppy seeds
¾cupwhite sugar
1tbspbutter,melted
1tsplemon juice
½cuphot milk
¼ozactive dry yeast
½cupwarm water,100 degrees F/38 degrees C
2tbspwhite sugar
2cupsall-purpose flour,or more if needed
½tspsalt
¼cupbutter
1egg,separated – white reserved
Preparation
Place poppy seeds into a food processor and process for about 1 minute or until seeds are ground.
Mix poppy seeds with ¾ cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread.
Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
Whisk flour with salt in a bowl; use a pastry cutter to cut ¼ cup butter into the flour mixture until the mixture resembles coarse crumbs.
Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
Turn dough out onto a floured work surface and knead for about 5 minutes or until smooth and slightly springy. If the dough is too sticky, knead in more flour, about 2 tablespoons at a time.
Cut dough into 2 equal pieces. Roll each piece out into a 12×16-inch rectangle.
Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place for 1 hour or until doubled.
Preheat oven to 350 degrees F (175 degrees C).
Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
Bake in preheated oven for 30 to 40 minutes or until dark golden brown on top. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
