Makowiec

Method

Warm the milk to blood temperature and dissolve the yeast with a pinch of sugar. Mix flour and salt, create a well, add yeast mixture, eggs, softened butter, remaining sugar, vanilla and lemon zest, then knead for 10 minutes until smooth and elastic. Cover and prove for 1.5 hours until doubled. Meanwhile, toast the poppy seeds in a dry pan for 2-3 minutes, then grind coarsely and mix with honey, ground almonds and raisins. Knock back the dough, roll out to a rectangle, spread the poppy mixture evenly over it, then roll tightly from the long side. Place seam-side down on a greased baking tray, cover and prove for 45 minutes. Bake at 180C for 40-45 minutes until golden brown and hollow-sounding when tapped underneath. Cool on a wire rack before slicing.