Makovnjaca

For the dough:

Dissolve the sugar and yeast in lukewarm milk and leave for 15 minutes.

Combine flour, yeast mixture, butter, salt, and egg yolks to make a dough.

Knead dough until it is elastic and smooth.

Cover and let stand in a warm place until doubled in bulk, about 2 hours.

For the filling:

Cook the poppy seeds and milk over medium low heat until thick, about 30 minutes.

Stir in the jam (or honey), lemon rind, raisins and rum. Let cool.

Spread flour on a large tablecloth. Divide the dough in half.

Roll each piece out very thin (on the tablecloth) and spread the top with poppy seed filling.

Roll up like a jelly roll, using the edge of the table-cloth to assist in the rolling.

Pour 50 ml of oil into each of your loaf pans . Place the rolls into the pan. Put in refrigerator overnight.

Before baking brush the rolls with melted butter.

Bake in a previously pre-heated oven at 175 °C for about 40 minutes or until golden.

Cool in the pan before slicing and serving.