Old World Poppy Seed Roll

Ingredients

• 0.3 ounce active yeast dry
• 0.3 cup butter 
• 1  eggs white separated
• 2 cups flour all-purpose
• 1 teaspoon juice of lemon 
• 0.5 cup milk hot
• 0.5 pound poppy seeds 
• 0.5 teaspoon salt 
• 0.5 cup warm water (100 degrees F/38 degrees C)
• 2 tablespoons sugar white

Equipment

• food processor
• bowl
• baking sheet
• baking paper
• oven
• whisk
• kitchen towels
• pastry cutter

Directions

1. Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
2. Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
3. Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
4. Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
5. Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
6. Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
7. Cut dough into 2 equal pieces.
8. Roll each piece out into a 12x16-inch rectangle.
9. Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
10. Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
11. Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
12. Preheat oven to 350 degrees F (175 degrees C).
13. Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
14. Bake in preheated oven until dark golden brown on top, 30 to 40 minutes.
15. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.