This is my mom's recipe, she's been making this same poppy seed roll since I was a kid. You'll see the recipe I found in her cookbook (pic attached below), that's my handwriting, I was about 10 years old when I re-wrote it, because she kept all her recipes written on a piece of paper, so me and my sister transferred each in her cookbook. Probably that's why I still love everything that contains poppy seed, the taste reminds me of my childhood, the period of my life when my mom was baking something every day. I grew up in a family where we ate home prepared food, my mom was cooking every day and she also went to work and took care of 3 kids, so I'm doing the same now, I got a good row model in my life, right? :) 
Ingredients:
Yeast
- 1 yeast cube (40 g) or 2 bags dry yeast
- 1 tbs sugar
- 5 tbs warm milk
Mix to dissolve and to activate.
Dough
- 800 g flour (28 oz)
- a pinch of salt
- 4 eggs
- 100 g melted butter (3.5 oz)
- 250 ml milk (1 cup)
- 100 g sugar (3.5 oz)
- grated lemon zest
Mix everything with a mixer together with the activated yeast and leave on warm place to double its size.
Filling
- 400 g ground poppy seed (14 oz)
- 4 tsp vanilla sugar or add vanilla extract
- 2 tsp cinnamon
- 4 tsp honey
- 100 g (3.5 oz) raisings (optional, I never put raisings in anything)
about 150 ml boiling milk (3/5 cup)
Mix everything and pour with the boiling milk. Set aside.
Preparation:
- When your dough has doubled its size, put on a floured surface and divide in 3 parts.
- Roll out a rectangular 20x30 cm crust from each part and apply 1/3rd from the filling.
- Roll and arrange the prepared rolls on a large baking tray coated with baking paper.
- Leave to stand for 30 more minutes, coat with egg yolk and sprinkle a little sugar and sesame seeds on top.
- Put to bake at 180 C (350 F) for about 30 minutes or until golden brown.
The recipe in my mom's cookbook written by me when I was a child
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