Honey Poppy Seed Roll - Bread - cooking recipe

Ingredients

4 cups unbleached all-purpose flour
2 teaspoons active dry yeast
2 tablespoons sugar
1 1/2 cups warm milk
7 tablespoons butter, melted
1/2 teaspoon salt
2 tablespoons honey
1 egg yolk plus 1 tbsp. water for egg wash to finish the roll
1 (12 1/2 ounce) can poppy seeds, cake and pastry filling (I used SOLO)
powdered sugar (optional)

Preparation

To make a dough: In a small bowl, stir together the yeast, sugar, and warm milk; put it aside for about 10 minutes until the mixture starts to foam. In a large bowl, combine the flour with salt. Add melted butter and yeast mixture. Knead until dough is well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest for 1 hour. For one honey poppy seed roll you need 1/2 dough. You may use the rest of the dough later; just wrap it and freeze it.
Preheat the oven to 350°F.
After the dough is ready, place it to a floured work surface. Roll the dough into a rectangle about 1/4-inch thick. Spread the honey over, then spread the poppy seed filling over the dough, leaving 1/2 inch edge. Roll the dough into a cylinder, place it the seam side down on a baking sheet, covered with parchment paper. Make a wheel out of it, carefully pressing the edges together. Cover with a towel and let rest for about 15 minutes.
Using a sharp knife, make cuts on a top of the roll. Brush the roll with the egg wash and place in the oven. Bake for about 20-25 minutes until golden-brown. Let cool on a wire rack before slicing and serving. Serve warm or cooled, dusted with powdered sugar.