Slovak Makové Buchty (Poppy Seed Buns) with Zesty Lemon Glaze

In a large bowl, combine the warm milk, 1/4 cup granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.

Add the egg, melted butter, all-purpose flour, and salt to the yeast mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

While the dough rises, prepare the poppy seed filling: In a small saucepan, combine the ground poppy seeds, 1/2 cup granulated sugar, and 1/2 cup milk. Cook over medium heat, stirring constantly, for 5 minutes until thickened. Remove from heat and stir in the vanilla extract. Let cool completely.

Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a small ball, then flatten it into a 4-inch circle. Place about 1 tablespoon of the cooled poppy seed filling in the center of each circle.

Gather the edges of the dough around the filling and pinch them tightly to seal, forming a bun. Place the sealed buns seam-side down in a greased 9x13 inch baking dish, leaving a little space between them. Cover and let rise for another 30 minutes.

Bake the buns in a 375°F (190°C) oven for 20-25 minutes, or until golden brown and cooked through.

While the buns bake, prepare the lemon glaze: Whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth.

Once the buns are out of the oven, let them cool slightly in the pan for 5 minutes. Drizzle generously with the lemon glaze while still warm, then serve immediately.