Poppy Seed Roll - from JennyCanCook.com

Ingredients:

    Dough:
    1 1/2 cups bread (or all purpose) flour
    1 packet (2 tsp/7 gms/1/4 oz) yeast - instant or active dry yeast
    1/4 cup sugar
    1/2 teaspoon salt

    2/3 cup 1% milk heated to 120-130° F for instant yeast (or 110-120°F for active dry)
    2 Tablespoons oil (I use canola oil or extra light olive oil)
    1 egg
    about 3/4 cup extra flour

    Filling:
    1 cup poppy seeds
    1/3 cup boiling water
    1/4 cup ground toasted almonds (20 count)
    1/2 cup sugar
    1/2 teaspoon vanilla
    zest of 1/2 a lemon & 1/2 an orange

Instructions:

    Grind poppy seeds (see note below).
    Place in a small bowl, stir in boiling water & let stand uncovered.
    Grind almonds and set aside.
    Place flour, yeast, sugar, & salt in large mixing bowl.
    Stir in milk followed by oil & egg.
    Beat on high for 2 minutes. Stir in extra flour until dough forms a mass.
    Place dough on floured board and knead 100 turns (about 2 minutes). Cover & let rest 10 minutes.
    Meantime, add ground almonds, sugar, vanilla & zests to poppy seeds.
    Roll dough into a 10 x 12 shape. Spread filling almost to edges, roll starting at 10-inch end and place on parchment-lined baking sheet, seam side down. Pinch and tuck ends under.
    Cover with a towel and rise in a warm spot for 1 1/2 hours or until double in size.
    Preheat oven to 350° F and bake for 35 minutes.
    Cool for 10 minutes & drizzle with glaze (1 cup powdered sugar + about 2 Tbsp. milk, added slowly)
    (Another option): Before baking, you can brush with eggwash and sprinkle with poppy seeds.

Note: If using a spice grinder (mine is a Cuisinart Spice & Nut Grinder) grind seeds slowly, 2 Tbsp. at a time, until they feel moist – about 10 seconds per each portion. Scoop out any that stick to the bottom of the grinder as you go. Once they are all ground, I use the same grinder to grind the almonds.