Instructions

• Make the poppy seed filling: pulse the poppy seeds in a spice grinder or food processor for about 30 seconds until coarsely ground. Transfer the ground seeds to a medium bowl. Add 1/3 cup boiling water, 1/4 cup ground almonds, 1/2 cup sugar, 1/2 teaspoon vanilla, 1 tablespoon lemon zest, and 1 tablespoon orange zest. Stir until evenly combined, then set aside to cool to room temperature.
• Bloom the yeast: pour 1 cup milk (heated to 110°F) into the bowl of a stand mixer. Sprinkle 2 teaspoons active dry yeast evenly over the milk and let sit 5–10 minutes, until foamy.
• Mix the dough: add 2 1/4 cups all-purpose flour, 1/4 cup sugar, 1/2 teaspoon salt, 2 tablespoons vegetable oil, and 1 egg to the foamy milk and yeast. Using the dough hook, mix just until the ingredients come together, then knead on medium speed about 5–8 minutes, until the dough is smooth and pulls away from the sides of the bowl. If the dough is excessively sticky, add small tablespoons of flour as needed — do not change the listed ingredient amounts.
• First rise: cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free place 30–60 minutes, until roughly doubled in size. Meanwhile, line a baking sheet with parchment paper.
• Shape and fill: turn the risen dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a 14" x 16" rectangle. Spread the cooled poppy seed filling evenly over the dough, leaving a 1/2" border along all edges.
• Roll and seal: starting at one of the 14" ends, roll the dough into a tight log. Pinch the long seam to seal, and tuck the short ends under the roll to enclose the filling. Place the roll seam-side down on the prepared baking sheet.
• Second rise: cover the roll loosely with plastic wrap or a clean towel and let it rise 30–60 minutes, until puffy and about doubled.
• Preheat oven and prepare egg wash: preheat the oven to 350°F. Beat the remaining egg (the egg listed as "1 egg beaten (for egg wash)") in a small bowl.
• Egg wash and bake: brush the top of the risen roll evenly with the beaten egg. Bake on the middle rack at 350°F for about 35 minutes, or until the roll is golden brown and cooked through.
• Cool and serve: remove the roll from the oven and let it cool on the baking sheet for 10–20 minutes before transferring to a wire rack to cool further. Slice and serve when warm or at room temperature.