Poppy Seed Roll

Ingredients

• Active dry yeast (2 1/4 teaspoons)
• Granulated sugar (1/4 cup, divided)
• Warm milk (1 cup (110°f/43°c))
• Unsalted butter (1/4 cup, melted)
• Eggs (2, beaten)
• All-purpose flour (3 to 4 cups)
• Salt (1/2 teaspoon)
• Ground poppy seeds (1 cup)
• Honey (1/2 cup)
• Vanilla extract (1 teaspoon)

Instructions

1. In a small bowl, warm the milk to about 110°F (43°C) and dissolve 2 tablespoons of sugar along with the active dry yeast in it. Allow it to sit for approximately 10 minutes until frothy, indicating that the yeast is activated.
2. In a large mixing bowl, combine the yeast mixture, melted butter, beaten eggs, and salt. Mix until well incorporated.
3. Gradually add 3 cups of flour, mixing with a wooden spoon or your hands until the dough begins to form. If the dough is sticky, continue adding flour, one tablespoon at a time, until a smooth and elastic dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
5. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. While the dough is rising, prepare the filling by mixing the ground poppy seeds, honey, and vanilla extract in a bowl until well combined.
7. Preheat your 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 approximately 12x18 inches. Evenly spread the poppy seed filling over the dough, ensuring to leave a small border around the edges.
9. Roll the dough tightly from the long side, maintaining the filling inside, and place the roll seam-side down on the prepared baking sheet.
10. Bake for about 35 minutes, or until the roll is golden brown and sounds hollow when tapped on the bottom.
11. Remove from the oven and let it cool on a wire rack before slicing and serving.