Makowiec - Poppy Seed Roll

Dissolve yeast in warm milk (38°C) with 1 teaspoon sugar, let stand 10 minutes until foamy to activate the yeast.

In large bowl, combine flour, remaining sugar, and pinch of salt, creating a well in the center.

Pour activated yeast mixture into the well, add softened butter and egg yolks, mix with wooden spoon until combined.

Knead dough on floured surface for 8-10 minutes until smooth, elastic, and no longer sticky, adding flour as needed.

Place dough in greased bowl, cover with damp cloth, let rise in warm place for 90 minutes until doubled in size.

Meanwhile, prepare filling: heat honey in saucepan until liquid, add ground poppy seeds, stir constantly for 3-4 minutes.

Remove from heat, mix in chopped walnuts and raisins, let filling cool to room temperature.

Punch down risen dough, roll out on floured surface into 40x30cm rectangle, about 0.5cm thick.

Spread poppy seed filling evenly over dough, leaving 2cm border on all sides.

Starting from longer edge, roll dough tightly into log, pinching seam and ends to seal completely.

Place seam-side down on parchment-lined baking sheet, cover loosely, let rise 30 minutes.

Preheat oven to 180°C (350°F), brush roll with beaten egg yolk mixed with 1 tablespoon milk for golden shine.

Bake 45-50 minutes until deep golden brown and hollow-sounding when tapped, rotating pan halfway through.

Cool completely on wire rack before slicing, dust with powdered sugar before serving.