Slovak makovník — poppy seed roll

Warm the milk until just lukewarm. Pour off about 50 ml, stir in the dry yeast and 1 tsp sugar, and leave for 10 minutes until the mixture foams up.

In a large bowl, mix the flour, remaining sugar and salt. Add the egg, the melted and cooled butter, the rest of the warm milk and the yeast mixture. Knead into a soft, elastic dough for 8–10 minutes. Cover and leave in a warm place for 60 minutes, until doubled in size.

For the filling, heat the milk with the sugar in a small saucepan. Once it comes to a boil, remove from the heat, stir in the ground poppy seeds and add the butter. Mix until thick and smooth, then let it cool completely.

Roll out the dough into a rectangle about 5 mm thick. Spread the cooled poppy seed filling evenly, leaving a 2 cm border free around the edges. Roll up into a tight log, pinch the seam shut and place it seam-side down on a baking tray.

Cover the roll and let it rest for another 20 minutes. Brush the surface with the beaten egg from the ingredient list.

Bake in a preheated 180 °C oven for 30–35 minutes, until the makovník turns golden brown.

Transfer to a wire rack, let cool for at least 20 minutes, then slice and serve.