Make the Dough

In a bowl of a stand mixer, or just a bowl, place the flour, sugar, butter, egg yolk and salt. In a small jug dissolve the yeast in the warm milk and pour into the other ingredients. Mix until a shaggy dough forms, then continue kneading until the dough becomes bouncy and slightly tacky. If using a mixer knead for 10 minutes, and if you’re kneading by hand, knead for 15 minutes.

Once the dough is smooth and springs back to the touch, shape into a ball, and cover the bowl with cling film and a hand towel. Let it rise for 1.5-2 hours at room temperature until doubled in volume. Alternatively, place in the refrigerator and rise overnight.

To Prepare the Filling

Place ground poppy seeds, milk, lemon zest and cinnamon into a small saucepan and heat until simmering. Add in the sugar and cook until melted. Let cool before using.

Assembling the Rolls

Once the dough has risen, turn it out onto a floured work surface. Using a rolling pin, roll the dough out into a long and thin rectangle, about 1/8 inch thick. Spread the softened butter on the rolled out dough into a thin layer, followed by a thin layer of the poppy seed filling. Roll up the dough just like you would for cinnamon rolls, into a long log.

Line a baking tin with some parchment paper and cut up the log into 3-4 long pieces, and place into the tin next to one another. Cover loosely with cling film and let proof while you preheat the oven to 400°F (200°C).

When the oven is preheated, brush the tops of the poppy logs with some milk and bake for 15 minutes until golden brown, then take out the logs and cover the tray with aluminium foil and place back in the oven for 10 more minutes. Once baked, take the logs out of the oven and remove the foil while they cool. Sprinkle with some powdered sugar and cut up into slices/rolls. Enjoy! Store at room temperature for up to 3 days.