- First prepare the fillings because they must be cooled before you fill the dough. Bring the milk with the sugar to the boil, then add the other ingredients. Cook and stir until poppy seeds soak up the liquid. Set aside and let them cool.
- Dissolve yeast with a little sugar in lukewarm milk.
- For the dough rub the butter with the flour in a bowl until the large butter pieces vanish and the mixture resembles breadcrumbs. Finally add castor sugar, salt, egg yolks and activated yeast and knead it until you get a soft, smooth, but not wet dough.
- If you prepare the rolls later, put the dough in the fridge to prevent butter from melting.
- Divide the dough into 4 equal balls. Roll the first ball out to a rectangular shape on a floured pastry board. Take the quarter of the poppy seed filling and spread it on the dough while leaving approx. 1-2 cm empty edges on each side.
- Fold in the edges, then roll up the dough.
- Place it in a baking pan lined with parchment paper. Now prepare the other poppy seed rolls in the same way.
- Separate the eggs. Set the egg whites aside.
- Gently whisk the egg yolks by using a fork and smear the top of the 4 rolls. Put them in a cool place for at least 5 hours to let the egg yolk dry and let the dough rise.
- After the egg yolk has dried, gently whisk the egg whites and smear the top of the rolls. Prick the rolls on the top and on the sides by using a fork in order to let off steam during baking.
- Preheat the oven to 180 Celsius degrees and bake the rolls for 25-30 minutes.
Let it cool completely before served.