Poppy Seed Roll with Honey and Chocolate Drizzle

In a small bowl, mix warm milk, sugar, and dry yeast. Let it sit for 5-10 minutes until foamy.

In a large bowl, combine flour and salt. Add the yeast mixture, egg, and melted butter.

Knead the dough for about 10 minutes until smooth and elastic. Cover and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Prepare the Poppy Seed Filling:
In a saucepan, heat the milk and add ground poppy seeds, honey, sugar, and vanilla extract. Cook over low heat, stirring continuously, until the mixture thickens. Remove from heat and let it cool.

Assemble the Roll:
Roll out the dough on a lightly floured surface into a rectangle (about 1 cm thick).

Spread the poppy seed filling evenly over the dough, leaving a small border around the edges.

Carefully roll the dough into a tight log, sealing the edges. Place seam-side down on a baking sheet lined with parchment paper.

Bake:
Brush the roll with the egg wash. Let it rest for 15-20 minutes while preheating the oven to 180°C (350°F).

Bake for 30-35 minutes until golden brown. Remove and let cool.

Add the Finishing Touches:
Melt the dark chocolate and butter together until smooth. Drizzle over the cooled poppy seed roll.

Slice and serve with an extra drizzle of honey, if desired.

Serving and Storage Tips