Poppy Seed Roll with Honey and Chocolate Drizzle

Milk and white chocolate (melted for drizzling)

Steps to Make the Poppy Seed Roll

In a large bowl, combine the warm milk (make sure it’s not too hot or it will kill the yeast), 50 g of sugar, and the dry yeast. Stir the mixture and let it sit for about 5-10 minutes, or until it becomes foamy. This indicates that the yeast is activated.

Once the yeast mixture is ready, add the honey, vegetable oil, and salt. Stir to combine.

Prepare the Yeast Dough:

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Prepare the Poppy Seed Filling:

While the dough is rising, make the poppy seed filling. Place the poppy seeds in a saucepan and add the milk. Cook over medium heat, stirring occasionally, until the milk is mostly absorbed and the poppy seeds soften (this takes about 10-15 minutes).

Add the sugar and butter to the poppy seed mixture and cook for an additional 5 minutes, stirring constantly, until the filling thickens. Remove from heat and allow the mixture to cool to room temperature.

Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a large rectangular shape (about 1 cm thick).