Ingredients
1/2 pound poppy seeds
3/4 cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 cup hot milk
1 (.25 ounce) package active dry yeast
1/2 cup warm water (100 degrees F/38 degrees C)
2 tablespoons white sugar
2 cups all-purpose flour, or more if needed
1/2 teaspoon salt
1/4 cup butter
1 egg, separated – white reserved
Directions
1. Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
2. Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
3. Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
4. Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
5. Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
6. Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
