Poppy Seed Roll

Dissolve the 2 1/2 tsp active dry yeast in the 1 cup whole milk (warmed to 110 degrees F) with 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.

In a large bowl, whisk together the 4 cups all-purpose flour and 1/2 tsp salt. Add the yeast mixture, remaining 1/4 cup granulated sugar, 2 large eggs, and 6 tbsp softened unsalted butter (for dough). Mix and knead on a floured surface for 8 to 10 minutes until the dough is smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.

While the dough rises, prepare the filling: pulse the 1 1/2 cup poppy seeds in a food processor or spice grinder until coarsely ground. Combine with 6 tbsp honey, 1/4 cup powdered sugar (for filling), 1 tsp lemon zest, 1 tsp vanilla extract, and 6 tbsp raisins in a saucepan. Cook over low heat for 3 to 4 minutes, stirring, until the mixture thickens slightly. Cool completely.

Punch down the risen dough and roll it out on a lightly floured surface into a rectangle approximately 12 by 16 inches. Spread the cooled poppy seed filling evenly over the dough, leaving a 1-inch border along all edges.

Starting from one long side, roll the dough tightly into a log. Pinch the seam and ends to seal. Place seam-side down on a parchment-lined baking sheet. Cover loosely and let rise for 30 to 40 minutes until puffed.

Preheat oven to 350 degrees F (175 degrees C). Brush the roll all over with 1 beaten with 1 tbsp water large egg (for egg wash).

Bake for 35 to 40 minutes until deep golden brown. Tent with foil after the first 20 minutes if browning too quickly. Cool on a wire rack for at least 20 minutes before slicing.