Old World Poppy Seed Roll

Step 1 (Make the filling: Place poppy seeds into a food processor; process until seeds are ground, about 1 minute.)

Step 2 (In a bowl, mix the poppy seeds, 3/4 cup sugar, hot milk, 1 tablespoon melted butter, and lemon juice until combined; cover and chill in the fridge while making the bread. The filling will set up and thicken as it chills.)

Step 3 (To make the bread: Pour warm water into a small bowl, add the sugar, and sprinkle yeast over the top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.)

Step 4 (In a bowl, whisk together the flour and salt. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add the yeast mixture and egg yolk, then stir until a soft dough forms.)

Step 5 (Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If the dough is too sticky, knead in a little extra flour, about 2 tablespoons at a time. Cut dough into 2 equal pieces. Roll each piece into a 12x16-inch rectangle.)

Step 6 (Spread half of the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border over the filling on all edges and press it down. Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch the ends together or tuck them under so the filling doesn't leak out.)

Step 7 (Line a baking sheet with parchment paper; place filled loaves seam-side down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.)

Step 8 (Preheat your oven to 350 degrees F (175 degrees C). Beat egg white in a bowl until frothy; brush loaves with beaten egg white.)

Step 9 (Bake in the preheated oven for 30 to 40 minutes, until the top is dark golden brown. Remove loaves from the oven and cover with a clean kitchen towel until cool to keep crust soft. Let cool completely before you slice it.)