For the poppyseed filling:


For making the filling, grind the poppyseeds , then combine all the filling ingredients. Beat well and set aside.

In a small heatproof bowl, dissolve the yeast in 1/2 cup of the warm milk.

In a large bowl, combine flour, sugar, salt and eggs. Add remaining 1 1/2 cups warm milk, butter and yeast mixture.

Beat until smooth. Dough will be sticky at this point.

Scrape dough into a clean, greased bowl. Sprinkle the top with a little flour and cover. Let stand in a warm place for 2 hours or until double in size.

Punch down dough and turn out onto a floured surface. Divide dough in half and shape each half into a rectangle.

Spread the filling you made on each rectangle of dough and roll up like a jelly roll. Turn ends under so filling will not leak out.

Place on a parchment-lined or greased pan, cover and let rise again until double in size (around 1 hour).

Heat oven to 180°C. Brush tops of rolls with additional melted butter. Bake 45 to 60 minutes or until rolls are golden brown.

Remove from oven and cool. Dust rolls with confectioner's sugar, if desired (we ommited this).