Poppy Seed Roll from scratch

Best Poppy seed roll

making dough :
600 g plain flour
200ml warm milk
5 egg yolks
140g sugar
140g salted butter
zest of 1 lemon
1 Tsp vanilla sugar
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Poppy seed filling:
450g poppy seeds
100g sugar
350ml cream
1 egg
75g butter
1.5 Tbsp rum
200 g raisins
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Dough:
-Combine all the ingredients together
-transfer the dough mix on floured surface and knead for around 5 mins or until dough becomes elastic
-place the dough in a bigger container ,cover and keep it in a warm place for 2 hrs. ( or more )
-In the mean time make the poppy seed filling
-place the medium size pan on a stove
-Add an egg into the sugar, stir well, then transfer into the cream
-Cook cream, sugar ,egg and butter on a medium heat until it start bubbling.
-keep the temp on minimum and cook for another minute
-when cream is cooked add poppy seeds and raisins. Stir well and add more poppy seeds if the filling is too runny
-keep aside
-Start rolling the dough
-make rectangular shape
- cover with the filling
-gently roll the dough making sure you do not leave gaps in between
- close all the edges carefully to avoid opening
- transfer it into the pan of your choice . you can keep it in a log shape as well
-rise for another hour
-Bake for 35mins on 180c .
- cool the cake before serving
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Time stamps:

0:00 Preview
0:19 Making dough
2:41 Poppy seed filling
4:19 Making a poppy seed roll
7:58 Serving