Poppy Seed Roll

Step 1

1. Mix poppy seeds with ¾ cup sugar, 1 Tbsp. melted butter, lemon juice and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
2. Mix yeast with water and 2 Tbsp. sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
3. 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.
4. Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
5. Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 Tbsp. at a time.
6. Cut dough into 2 equal pieces. Roll each piece out into a 12x6-inch rectangle.
7. Spread half the poppy seed filling over each rectangle, leaving a 1-inch boarder. Fold the 1-inch border back over the filling on all sides and press down.
8. 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.
9. Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place-until doubled, about 1 hour.
10. Preheat oven to 350 degrees F.
11. Beat egg white in a bowl until frothy; brush the rolls with the beaten egg white.
12. Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely