The poppy seed roll is a pastry consisting of a roll of sweet yeast bread (a sweet roll) with a dense filling of poppy seed.
It is popular in Central Europe and parts of Eastern Europe, where it is commonly eaten at Christmas and Easter time
Activate the yeast: In a small bowl, combine the warm milk and sugar. Stir until the sugar dissolves, then sprinkle the yeast on top. Let it sit for about 10 minutes, or until it becomes frothy.
Mix the dough: In a large bowl, combine the flour and salt. Add the yeast mixture, eggs, butter, and vanilla extract. Mix until a dough forms.
Knead the dough: Turn the dough onto a lightly floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic.
Let the dough rise: Grease a bowl with a little oil, place the dough in it, and cover it with a clean kitchen towel. Let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Prepare the poppy seeds: Place the poppy seeds in a saucepan with the milk, sugar, honey, and vanilla extract. Cook on low heat, stirring occasionally, for about 10 minutes, or until the mixture thickens. You can also grind the poppy seeds in a food processor if you prefer a finer filling. Remove from heat and let it cool.
Roll out the dough: Once the dough has risen, punch it down to release the air. Transfer it to a floured surface and roll it out into a rectangle, about ¼ inch thick.
Spread the filling: Spread the cooled poppy seed mixture evenly over the rolled-out dough, leaving about an inch on the edges.
Roll the dough: Starting from one long side, carefully roll the dough into a log, making sure it’s tight and even. Pinch the seams to seal the roll.
Shape the Makivnyk: Place the rolled dough onto a parchment-lined baking sheet. You can shape it into a ring or leave it as a long roll, depending on your preference.
Let it rise: Cover the roll with a towel and let it rise for another 30 minutes, so it can puff up a little.
Preheat the oven: Preheat your oven to 350°F (175°C).
Egg wash: Beat the egg with the tablespoon of milk and brush it over the top of the roll for a golden finish.
Bake: Bake for 25-30 minutes, or until the Makivnyk is golden brown and cooked through. You can check the doneness by tapping on the bottom of the roll—if it sounds hollow, it’s done.