Preparation:
Filling:
First, prepare the filling. Pour boiling water over the dry poppy seeds so that the water covers them by 2–3 cm. This helps to remove the oil released by the seeds, which can make the filling bitter if not removed. Wait 30–60 minutes, then drain the water from the swollen poppy seeds.
Grind the poppy seeds using a mortar and pestle, coffee grinder, or blender. Start by grinding the clean poppy seeds a little to release the milky juice. Then add sugar and continue grinding until the poppy seeds turn black and the sugar crystals dissolve. The filling is now ready.
Dough:
In a glass bowl, mix flour, yeast, sugar, and salt well. Cut the butter (at room temperature) into pieces and add to the dry ingredients.
Take one egg and separate the yolk from the white. For the dough, only the yolk is needed; set the white aside for now. Add the yolk and milk to the dry ingredients and knead a firm dough.
Divide the dough into two parts, wrap them in plastic wrap, and refrigerate for 15 minutes.
Roll out the chilled dough into a rectangle, trimming uneven edges. Spread the filling evenly over the dough, leaving free edges. Roll the dough into a roll and prick it with a fork in several places. Repeat with the second piece.
Line a baking tray with parchment paper and place the rolls on it. Beat an egg yolk and brush the surface of the rolls. Put the tray with the rolls in a cold place for 40 minutes to let the yolk dry.
Then beat 2 egg whites and brush them onto the cooled rolls. Place the baking tray in the fridge overnight.
In the morning, preheat the oven to 180°C (356°F) and bake the rolls for about 30 minutes until golden brown. Sprinkle the finished rolls with powdered sugar if desired.
Enjoy your meal!
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