Directions

1. In a small bowl, dissolve yeast in warm milk with 1 tablespoon sugar and let proof for 5-10 minutes until foamy.
2. In a large mixing bowl, combine flour, remaining sugar, salt, eggs, and softened butter.
3. Add the yeast mixture and knead dough until smooth and elastic, about 8-10 minutes.
4. Cover dough and let rise in warm place until doubled, about 1 1/2 hours.
5. Meanwhile, prepare poppy seed filling: heat milk, sugar, honey, lemon zest, and butter in a saucepan until sugar dissolves.
6. Add ground poppy seeds and vanilla to the milk mixture; cook gently until thickened, then cool.
7. Roll out dough into a rectangle about 12x18 inches.