In a large bowl, combine the warm milk (make sure it’s not too hot or it will kill the yeast), 50 g of sugar, and the dry yeast. Stir the mixture and let it sit for about 5-10 minutes, or until it becomes foamy. This indicates that the yeast is activated.

Once the yeast mixture is ready, add the honey, vegetable oil, and salt. Stir to combine.

Prepare the Yeast Dough:

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Prepare the Poppy Seed Filling:

While the dough is rising, make the poppy seed filling. Place the poppy seeds in a saucepan and add the milk. Cook over medium heat, stirring occasionally, until the milk is mostly absorbed and the poppy seeds soften (this takes about 10-15 minutes).

Add the sugar and butter to the poppy seed mixture and cook for an additional 5 minutes, stirring constantly, until the filling thickens. Remove from heat and allow the mixture to cool to room temperature.

Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a large rectangular shape (about 1 cm thick).

Brush the surface of the rolled-out dough with the melted butter (30 g) to add extra richness and moisture.

Spread the cooled poppy seed filling evenly over the dough, leaving a small border around the edges.

Assemble the Poppy Seed Roll:
Egg Wash and Baking:

Preheat your oven to 180°C (350°F) in the upper-lower heating mode (no convection).

In a small bowl, whisk together the egg yolk and 1 tablespoon of milk. Brush the egg wash generously over the top and sides of the poppy seed roll.

Decorating the Roll:

Once the roll has finished baking, let it cool completely on a wire rack.

Melt the milk and white chocolate separately in the microwave or using a double boiler. Drizzle both chocolates over the top of the cooled roll for a decorative and delicious finish.

Serve and Enjoy:

Slice the roll into thick pieces and serve. It’s delicious on its own or with a cup of tea or coffee.