This is a very popular poppy seed bread from Poland! You can cover the rolls with a simple glaze and flaked almonds.
Far too complicated, I prefer the Hungarian Poppy Seed Roll. No eggs at all in the poppy mixture, and I bet you get the same taste if not better. The poppy seed is grind up before to adding the hot milk, cooked with vanilla sugar. You don't need to wait till next day, it is cooked the flavors are in it, just cool it down. Add apricot jam, that gives a bit of sweet and sourer taste to it that is perfect with the poppy seed, since the poppy is a bit bitter. No butter into the poppy mixture at all. Way, way too over done this recipe. - 19 Mar 2018
I changed all of the ingredients to 1/5 of the original recipe to try it out. Unfortunately the writer of the recipe didn't mention to let the dough rise & mine was too dense & heavy. It will be a beautiful recipe once I allow for that. Also I would not add the egg whites (beaten stiff - step number 5) until just before spreading the poppy seed mixture onto the dough, because mine went watery. Looking forward to trying the recipe again! - 20 Feb 2015