Polish Poppy Seed Roll {Makowiec}

Grind poppy seeds in batches in a coffee grinder or spice grinder. If you don’t have either you can try using a small food processor or single serve container of a blender.
Place ground poppy seeds in a large mixing bowl and pour hot boiled water over them and stir together.
Set aside for at least 30 minutes to soak uncovered. While it’s soaking I usually make the dough for the bread.

Place remaining ingredients into the poppy seed mixture and stir well to combine. Set aside until you’re ready to spread on bread.

Sprinkle yeast packet on top of your lukewarm water, stir a little bit and then let sit to activate.
*To scald you milk pour into a small saucepan and heat on medium heat until milk is just about to boil. Remove from heat and let cool.
Meantime in a large mixing bowl of a stand mixer with paddle attachment mix butter and sugar together. Add salt to the egg yolks and mix together, add to butter and sugar mixture. Scrape sides and mix to incorporate.
Add your activated yeast mixture and mix well. Add 4 cups of the flour alternately with scalded milk in batches until all is incorporated. Mix for about 5-7 minutes until dough is smooth.
Remove the paddle and scrape any of the dough that is stuck to it off. Place dough on a floured board or work surface. **It will be sticky but will become less sticky as you work in remaining 1 cup of flour.
Work the remaining 1 cup of flour into the dough until it is no longer sticky and there are no lumps. This should not take long. It should already be quite smooth from the mixer.
Cut the dough into two equal pieces. Cover one with plastic wrap and set aside.
Roll dough out on a floured surface to about a 10×12 rectangle.
Spread half of your poppy seed mixture almost to the edges of the dough.