Poppy Seed Crescent Rolls

Prepare the yeast dough: In a small bowl, crumble the fresh yeast with 1 tsp sugar and 50 ml warm milk, then let it proof for 10-15 minutes. In a large bowl, mix the flour with the remaining sugar, salt, and lemon zest. Add the proofed yeast, egg yolks, remaining warm milk, and melted butter. Knead until you get a smooth, elastic dough (about 8-10 minutes), then cover it and let it rise in a warm place for 60-90 minutes until doubled in size.

While the dough is rising, prepare the poppy seed filling. In a saucepan, bring the milk to a boil with the sugar, vanilla extract, and lemon zest. Remove from heat, add the ground poppy seeds and optional raisins, then mix thoroughly. Let it cool completely.

Turn the risen dough onto a lightly floured surface and divide it into 2 equal parts. Roll out each part into a circle (about 30 cm / 12 inches in diameter), then cut each circle into 8 equal wedges. Place a tablespoon of poppy seed filling on the wider end of each wedge, then roll it up into a crescent shape. Place the crescent rolls on a baking sheet lined with parchment paper, cover, and let them proof for another 30 minutes.

Preheat your oven to 180°C (160°C for convection oven). Brush the risen crescent rolls with beaten egg. Bake in the preheated oven for 20-25 minutes, or until golden brown. Let them cool on a wire rack, then serve dusted with powdered sugar.