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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).
Brush the surface of the rolled-out dough with the melted butter (30 g) to add extra richness and moisture.
Spread the cooled poppy seed filling evenly over the dough, leaving a small border around the edges.
Assemble the Poppy Seed Roll:
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