Ingredients

Dough

• 60 ml warm water
• 9 g instant yeast
• 500 g wheat flour
• 70 g sugar
• pinch of salt
• 5 eggs
• 350 g soft butter

Filling

• 1 cup poppy seed paste
• pudding cream (below)

Pudding cream

• 250 ml milk
• 1 teaspoon vanilla extract
• 50 g sugar
• 3 small egg yolks
• 1.5 tablespoons wheat flour
• 1.5 tablespoons cornstarch

Glaze

• 1/2 cup powdered sugar
• 1 tablespoon lemon juice

Preparation

1. Dough: Pour yeast into a cup of warm water, mix, and set aside for about 15 minutes until foamy. Pour flour into a large bowl, sugar, salt, and yeast with water, mix with a wooden spoon.
2. Add eggs and mix the ingredients with a hand mixer at low speed or stir with a wooden spoon. Add another egg, increase the mixer speed slightly, and mix until the ingredients almost combine into one mass.
3. Work for about 10-15 minutes by hand or with a mixer paddle (the dough will come off your hand). Cover with a towel and set aside to rise in a warm place for about 1 and 1/2 hours.
4. Now add butter in batches while constantly working the dough. When the dough is uniform, place it in a bowl, cover with film, and place in the refrigerator overnight.
5. Pour milk into a pot and add half the sugar. Over medium heat, bring to a boil. In the meantime, beat egg yolks with the remaining sugar for about 5 minutes. Sift both types of flour over the yolks and mix into a uniform mass.
6. Gradually add the hot milk to the beaten cream, constantly stirring with a whisk. Pour into the pot and bring the cream to a boil over medium heat, stirring with a whisk. Cook vigorously stirring for 2 minutes. Pour into a bowl and mix with vanilla extract. Cool the cream and place in the refrigerator if not used today.
7. Remove dough from refrigerator and roll out on a lightly floured work surface to about 1/2 cm thick, give it a square shape with a 35 cm side. Spread pudding cream, then poppy seed paste. Roll the dough quite tightly into a roll, seal the edges (ends and sides), cut crosswise into pieces 2 and 1/2 cm wide.
8. Arrange on two baking sheets lined with parchment paper cut-side up, maintaining about 5 cm spacing. Brush with egg. Set aside to rise in a warm place for about 1 and 1/2 hours.
9. Preheat oven to 200°C. Brush the poppy seed rolls again with egg and place in the middle section of the oven. Bake for about 25 minutes until golden.
10. Remove from the oven and arrange on a metal rack to cool. Bake poppy seed rolls from the second baking sheet.
11. Prepare the glaze: pour powdered sugar into a small bowl and add lemon juice in such an amount to get a thick glaze. Brush the poppy seed rolls with it.