Pour the lukewarm milk into a bowl, add the fresh yeast and mix until the yeast dissolves.
Then add the flour, sugar and salt, mix for 3 minutes.
Continue with the melted butter and knead the dough until smooth, cover with a towel and let rise for an hour.
In a saucepan with water, add the poppy seeds and boil for 5 minutes.
Drain the liquid through a sieve, return it to the saucepan, pour in the milk and boil until all the liquid is absorbed.
Add the sugar, mix well and give to the refrigerator for 10 minutes.
When the poppy has cooled, add the whiten and mix.
Roll out the dough into a rectangular shape on a lightly floured surface.
Spread the filling over the entire surface, leaving a 2 cm border around the edges.
Roll the roll tightly, transfer to an oiled tray and let rise for an hour.
Before putting the tray in the oven, brush the surface with egg yolk and bake for 30 minutes, temperature 180 °C.
Cool and enjoy.
Enjoy.
