Old World Poppy Seed Roll Recipe

In a large mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the milk and vanilla extract. Gradually add the milk mixture to the flour mixture, stirring until a dough forms.

Turn the dough out onto a floured surface and knead for 5 minutes, until smooth and elastic. Place the dough in a greased bowl and cover with a clean kitchen towel. Let it rise for 1 hour, or until doubled in size.

In the meantime, prepare the filling. In a small saucepan, combine the poppy seeds, honey, raisins, and chopped walnuts. Cook over medium heat for 5 minutes, stirring constantly, until the mixture thickens. Remove from heat and let it cool.

Preheat the oven to 350°F (180°C). Punch down the risen dough and roll it out into a rectangular shape on a floured surface.

Spread the poppy seed filling evenly onto the dough, leaving a small border around the edges. Roll the dough tightly from one end to the other, forming a log.

Transfer the rolled dough onto a greased baking sheet and brush the top with milk. Bake in the preheated oven for 40 minutes, or until golden brown.

Allow the poppy seed roll to cool before slicing and serving.