First, you need to prepare the poppy seed filling. Pour half of the milk over the poppy seeds and boil until the liquid evaporates. Puree the boiled poppy seeds using a blender. Add the sugar, remaining milk, and starch, and mix the filling. Place on the heat and boil until thickened. Allow the filling to cool completely.

To prepare the dough, dissolve the sugar in warm milk together with the yeast, vanilla, and salt.

Beat the egg and add half of it to the dough.

Add softened butter.

Add the flour in portions, kneading the dough until elastic. You may need more or less flour, depending on its structure. The finished dough should not stick to the container. Cover the dough in the container with plastic wrap and place in a warm place for an hour and a half.

Roll out the risen yeast dough into a rectangle.

Spread the cooled poppy seed filling in an even layer.

Roll the dough into a roll and cut it into pieces. Place the rolls on a baking sheet, cover with foil, and leave in a warm place for 15 minutes. Brush the rolls with the second half of the beaten egg. Bake the rolls at 180°C (350°F) for about 30 minutes.

The delicious poppy seed rolls are ready! Enjoy!