Slow-Fermented Poppy Seed Roll

Method

1. In a small bowl, dissolve yeast in warm water and let sit for 5 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt.
3. Add the yeast mixture, butter, milk, and vanilla, and mix until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours until doubled in size.
6. Preheat oven to 350°F (175°C).
7. Punch down the dough and roll it out to a 12x18-inch rectangle on a floured surface.
8. In a separate bowl, mix poppy seeds, honey, and a little milk to form a spreadable filling.
9. Spread the poppy seed filling over the dough, leaving a 1-inch border.
10. Roll the dough tightly from one long side to the other, then place seam-side down in a greased 9x13-inch baking pan.
11. Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
12. Let cool completely before slicing and serving.