Poppy Seed Christmas Beigli

1.In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until frothy.

2.In a large mixing bowl, combine the flour, sugar, and salt. Add the softened butter and mix until crumbly.

3.Add the yeast mixture, egg, vanilla extract, and almond extract to the flour mixture. Mix until a dough forms.

4.Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.

5.While the dough is rising, prepare the poppy seed filling. In a saucepan, combine the poppy seeds, milk, sugar, honey, and cinnamon. Cook over medium heat for about 10 minutes, stirring frequently until thickened. Remove from heat and stir in raisins if using. Let cool.

6.Once the dough has risen, punch it down and divide it into two equal portions. Roll out each portion into a rectangle about 1/4 inch thick on a floured surface.

7.Spread half of the poppy seed filling evenly over each rectangle, leaving a small border around the edges. Roll the dough tightly from one long side to the other, sealing the edges well.

8.Place each rolled beigli seam-side down on a parchment-lined baking sheet. Brush the tops with beaten egg for a golden finish. Cover and let rise for another 30 minutes.

9.Preheat the oven to 350°F (175°C). Bake the beigli for 30-35 minutes or until golden brown and cooked through. Let cool on a wire rack before slicing.