Poppy Seed Rolls

Put flour, instant yeast, salt, egg, vanilla pudding powder, sugar, oil and lukewarm milk into a bowl and knead into a smooth, elastic dough.

Cover the dough and let it rest in a warm, draught-free place for about 60 minutes, until it has visibly risen.

Preheat the oven to 150 °C fan and line a baking sheet with parchment paper.

Knead the dough briefly, roll it out into a rectangle on a lightly floured surface and spread the poppy seed filling evenly over it.

Roll the dough up from the narrow side, press the seam firmly and cut the roll into slices about 2 cm thick.

Place the poppy seed rolls on the baking sheet with some space between them and let them rise for another 15 minutes.

Bake the poppy seed rolls in the preheated oven for about 15–20 minutes, until they are lightly golden brown.

Remove the poppy seed rolls from the sheet and cool on a wire rack. If desired, glaze with sugar icing.