Ukrainian Poppy Seed Roll (Makivnyk) with Orange Zest

In a small bowl, combine 1/2 cup lukewarm milk, 1 teaspoon active dry yeast, and 1 teaspoon granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.

In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add the yeast mixture, 1 beaten large egg, and 2 tablespoons melted unsalted butter. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

While the dough rises, prepare the filling: In a small saucepan, combine 1 cup ground poppy seeds, 1/2 cup milk, and 1/4 cup honey. Bring to a gentle simmer over medium heat, stirring constantly, until the mixture thickens and most of the liquid is absorbed, about 5-7 minutes. Remove from heat and stir in 1 teaspoon orange zest. Let the filling cool completely.

Once the dough has risen, punch it down gently and roll it out on a lightly floured surface into a rectangle approximately 12x16 inches. Spread the cooled poppy seed filling evenly over the dough, leaving a 1-inch border on all sides.

Starting from one long side, carefully roll the dough tightly into a log. Pinch the seam closed and tuck in the ends. Transfer the roll to a baking sheet lined with parchment paper.

Bake the poppy seed roll in a preheated oven at 350°F (175°C) for 35-40 minutes, or until golden brown and cooked through. If the top browns too quickly, loosely tent with foil.

Remove from the oven and let cool on a wire rack before slicing and serving.