Boil Those Poppy Seeds. Pour the poppy seeds into a pot, cover them with water, and cook for 10-12 minutes. Watch them like a hawk—nothing’s worse than burnt poppy seeds. Trust me; I’ve been there.
Strain and Shine. Once cooked, strain the seeds through a sieve. It’s a bit like giving them a quick spa treatment.
Blend the Bliss. Transfer the seeds to a blender, toss in your butter and sugar, and blend until the mixture gets lighter in color and delightfully creamy. If you don’t have a blender, you can mash it by hand, but be warned: your arm workout for the day is covered.
Milk and Magic. Warm the milk (don’t overheat it; lukewarm is key), then stir in the yeast, sugar, and a pinch of salt. Add 2-3 tablespoons of flour, and mix it all up. This is where the magic begins—yeast is like a tiny baking wizard working behind the scenes.
Beat That Egg. In a separate bowl, beat the egg with the sugar until it’s frothy. It should look like a golden cloud of happiness.
Combine Forces. Now, combine the milk mixture (your yeast magic) and the frothy egg mixture. Stir like your life depends on it—okay, not really, but mix thoroughly.
Gradually add the flour, sifting it through a sieve to keep things light and airy. By the end, you should have a soft, elastic dough that feels like a dream. If it’s sticky, sprinkle a little more flour, but don’t go overboard.
The Waiting Game. Cover the dough and let it rise for an hour. Pro tip: If you’re impatient (like me), create a steam bath! Heat some water in a pan, turn off the heat, and place the dough bowl over it. This speeds things up without overcooking the dough.
Roll It Out. Once your dough has doubled in size (yay!), roll it out to about 5mm thick. Don’t worry about perfection; uneven edges give it that “rustic” charm.
Spread the Love. Spread the poppy seed filling evenly over the dough. Take a moment to appreciate how beautiful this step is—it’s like painting, but tastier.
Roll and Slice. Gently roll up the dough into a log. Now for the fun part: grab some thread (yes, thread!) and slice the roll into smaller pieces by looping the thread around and pulling tight. It’s oddly satisfying and gives you clean, perfect slices.
Yolk It Up. Brush the tops of your rolls with egg yolk. This is the secret to that golden, glossy finish that makes you look like you know what you’re doing.
Bake to PerfectionBake the rolls at 180°C (350°F) for 25 minutes. Try not to peek too much—every time you open the oven, you let out the magic.
