Makovnjača

Method

Warm the milk to 37°C and dissolve the yeast with a pinch of sugar, allowing it to activate for 10 minutes. In a large bowl, combine flour and salt, then make a well and add the yeast mixture, remaining sugar, eggs, and softened butter, mixing until a smooth dough forms. Knead for 10 minutes until elastic, then place in a greased bowl, cover, and allow to rise in a warm place for 1.5 hours until doubled. Meanwhile, grind the poppy seeds finely, then combine with honey, cinnamon, and lemon zest to create the filling. Punch down the dough, roll into a large rectangle approximately 40 x 30 cm, spread the poppy seed filling evenly across the surface, then tightly roll up lengthways. Coil the roll into a spiral shape and place in a buttered round baking tin, allowing to prove for 45 minutes. Brush with milk, then bake at 190°C for 35-40 minutes until deep golden brown and the loaf sounds hollow when tapped on the base.