Poppy seed roll with white icing

To bake buns with poppy seeds and white glaze, place the dough on the dough. For the dough, dissolve the yeast in warm milk, add 1 tsp sugar, 3 tbsp. l. flour, stir, cover with film and leave for 15-30 minutes to rise.

Prepare the poppy seed filling. Rinse the poppy seeds in cold water and place in a fine mesh sieve. After the liquid has drained, transfer the poppy seeds to a saucepan, pour in a glass of water, bring to a boil, reduce heat and cook for 10 minutes. Add sugar and milk, cook for another 10 minutes. Let the poppy seeds cool and pass through a meat grinder or grind in a blender.

Beat the egg with a fork and add to the risen dough, add half the remaining flour, salt, vanilla sugar, mix everything and start kneading the dough with your hands or a mixer with a hook attachment. Pour flour into the dough in portions and continue kneading.

Add softened butter piece by piece, knead for about 10 minutes until the dough becomes smooth and elastic. Roll it into a ball, put it in a bowl, cover with film and leave for 1-1.5 hours to rise. During this time, knead the dough twice.

Place the finished dough out of the bowl onto a table sprinkled with flour and divide into 12 pieces. Roll them into balls, cover with a linen towel or film and leave for 15 minutes.

Roll each ball into a flat cake. Brush the flatbread with poppy seed filling, not reaching 1 cm from the edges, and roll it up. Bring the open edges of the roll together and pinch. Using a sharp knife, cut the flagellum lengthwise into 2 parts, leaving the fastened ends uncut - about 1.5 cm. Turn both halves outward, you should get a heart shape.

Place the poppy seed buns on a baking tray lined with baking paper and let rest for 15 minutes. Then place in the oven, preheated to 190°C, and bake for 20-25 minutes.

For white icing, mix sugar, water and lemon juice with a mixer until smooth. Brush the tops of the finished buns with white glaze and let them cool slightly.