Poppy Seed Pastries

In a bowl, thoroughly mix flour, sugar, salt and dry yeast.

Add the lukewarm milk, oil and egg and knead everything into a smooth, elastic dough.

Cover the dough and let it rise in a warm place until its volume has roughly doubled.

Preheat the oven to 175 °C (convection) and line a baking tray with parchment paper.

Knead the dough briefly and roll it out on a lightly floured surface into a thin rectangle.

Spread the poppy seed filling evenly over the dough, leaving a narrow border free along one long side.

Tightly roll the dough up from the long side, press the seam lightly and cut the roll into pieces about 5 cm long.

Press the center of each piece with the handle of a wooden spoon and place them on the tray.

Mix the egg yolk with 1 tbsp milk, brush the pastries with it and let them rise for another approx. 15 minutes.

Bake the poppy seed pastries for 20–25 minutes until golden yellow.

Transfer the pastries from the tray and let them cool on a wire rack.

Stir icing sugar with 1 tbsp lukewarm water until smooth and decorate the cooled poppy seed pastries with it.