To enhance the fresh yeast in a bowl, mix 100 ml of warm milk, a spoonful of sugar and fresh yeast. Stir well to avoid lumps. Put in a warm place until the formation of the foam cap on the yeast. Well sift the flour. The remaining milk (100 ml) lightly heat on a low flame, melt in it the butter (50 g), add salt, mix well. In the bowl of the mixer connect a large part of the flour (2/3 part) with activated yeast, milk mixture, add eggs (2 pieces) and remaining sugar (2 tablespoons). Jumble needed at a very slow speed to combine all ingredients while gradually disipate remaining flour and check the consistency. (You may need more or less flour, depending on its features!)

Increase the speed and continue to knead the dough for 10-15 minutes. The dough should gather around the hook and stops sticking to the sides of the bowl.

Roll the dough into a neat ball. Cover with cloth or plastic, put in a warm place for approximately 2-3 hours. During this time it must increase to two or three times.

Here is the dough after proofing for 3 hours.

Remove the dough from the bowl and ebonite well as need to get rid of the air.

Pour poppy boiling water for 8-10 minutes. If Mack dirty, then pre-rinse. Drain and again cover with boiling water for 5 minutes.

Well drain the water, as if pressing the poppy seeds by hand. Mix with a large brown sugar. Large sugar needed here as an additional chopper, as solid crystals will be great to push the Mac with knife. The author strongly recommends to twist the mixture on a hand grinder, but I have not found it and twisted to electric.

Put ground poppy seeds in a deep pot, mix with butter, honey, adding in this little bit of milk (to pour it slowly) and start to cook over very low heat, stirring constantly and adding the milk. It You may need or less, or more, as different Mac for different absorbed them. Cooking should be about an hour.

The filling should not be in any case a liquid, the consistency should be crumbly. Allow to cool stuffing.

Flexibly roll out the dough with a square or slightly rounded edges. I rolled on the silicone Mat without podpylenny flour!

Liberally and evenly put the filling.

Carefully turn the roulade from the long side, so it was a smaller diameter.

Preheat the oven to 180 degrees. Whisk the egg or egg yolk with a little milk (1 tbsp spoon), brush with egg roll and just roll it in poppy seeds, put for ten minutes in the oven at 180 C, then every ten minutes, reduce the temperature by twenty degrees. Bake thirty, forty minutes (depends on oven!)