Poppy Seed Rolls

Dough

1. Into the bowl: milk, sugar, salt, yeast and starter, then the flour.
2. Mix on the lowest speed for 3–4 min, then let it sit 10 min.
3. Add the butter in stages on low, then medium for 7–9 min, until the dough cleans the bowl.
4. Cover with a lid and rest 1.5 h.

Fill, roll, cut

1. Roll out into a rectangle about 1 cm thick.
2. Spread the filling: poppy seeds, dried orange peel and raisins, 800 g together.
3. Roll up and cut into slices 3–4 cm thick.
4. Space them evenly on a parchment-lined baking sheet, cover with a second sheet or plastic wrap, and into the fridge overnight.

Bake

1. Preheat the oven to 180 °C (356 °F) for 30 min.
2. Egg wash: 1 egg beaten with a fork, plus a splash of milk. Brush every side of each roll. No pastry brush? A folded paper towel works.
3. Bake about 40 min.

Glaze

1. 2 tsp brown sugar and 50 ml water in a small pot on the stovetop: melt, and reduce for a few minutes.
2. Brush it over the warm rolls.