Gather all your ingredients.
Heat the milk. I always check the milk with my finger making sure it's not too hot. Do not boil!
In a mixing bowl place sifted flour, yeast, sugar, salt and egg yolks. Save the egg whites for the poppy seed filling. While mixing, add alcohol and warm milk slowly. While the dough is mixing melt butter. Keep mixing the dough for about 10-15 minutes. At the end, add butter and mix again until uniform consistency forms.
Cover the dough with a clean cloth and set in a warm place to rise for about 1 to 1.5 hours or until it doubles it's volume.
When the dough is well risen, it will look like this.
Place on a board pre-sifted with flour and form in to one long roll.
Divide the dough in to 2 equal halves by cutting it in the middle.
Roll one of the halves of the dough in a rectangular shape about 3-4 millimeters in thickness. Spread the poppy seed filling on the dough leaving the edges free of filling by about 1.5 cm.
Tuck all edges inward to seal the filling inside. Now roll all inward evenly. Make sure the seam in underneath. Follow the same with the other half of the dough.
Place the rolls on parchment paper, cover them all around and leave 1-1.5 cm space in between the paper and the roll, This helps prevent the dough from splitting during baking when it rises even more.
Make sure ends are tucked in and the seam of the roll is on the bottom.
Bake at 325 F for about 50 minutes in a preheated oven.
I spread icing all over the top. Calories calculated do not include icing.
Drizzle with candied orange peel, poppy seed, powdered sugar or if you prefer just plain. It tastes great with or without the icing/drizzle on it.
For my poppy seed filling please follow the link below: Enjoy!go to https://mypolishcuisine.com/2022/03/26/poppy-seed-filling-from-dry-ready-ground-poppy-seeds-masa-makowa-z-suchego-mielonego-maku/