Polish Poppy Seed Roll (Makowiec)

In a small bowl, combine warm milk, a pinch of sugar, and the yeast. Let stand 5-10 minutes until foamy.

In a large bowl, whisk flour with salt and sugar. Add the yeast mixture, eggs, and melted butter. Mix until a soft dough forms.

Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).

Grind the poppy seeds finely using a spice grinder or food processor.

In a saucepan, heat milk with sugar and honey. Stir in the ground poppy seeds, vanilla, raisins, and walnuts (if using). Cook gently for 5 minutes, stirring until thickened. Remove from heat and let cool.

Punch down the risen dough and roll it into a rectangle (about 12×18 inches).

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

Roll the dough tightly into a log from the long side. Pinch the seam to seal. Place the roll seam-side down on a baking sheet lined with parchment.

Preheat oven to 350°F (175°C). Bake for 30-35 minutes until golden brown.

Mix powdered sugar with warm milk until smooth and pourable. Drizzle over the cooled roll. Sprinkle in middle with candied orange peel (optional)

Slice and serve when cooled. ENJOY!