Lemon Poppy Seed Buns

Ingredients:

Dough

• 1 cup whole milk
• 1 packet (7 g) active dry yeast (2 and 1/4 tsp)
• 2 and 3/4 cups premium flour + extra for dusting
• 1/4 cup granulated sugar
• 1 teaspoon of salt
• 4 tablespoons unsalted butter, melted and cooled slightly, plus extra for greasing the bowl and baking pan
• 2 large egg yolks
• 1 tsp vanilla extract

Filling

• 0.5 cups canned poppy seed filling
• 6 tablespoons unsalted butter at room temperature
• 2 tsp. finely grated lemon zest + 1 tsp. freshly squeezed lemon juice
• A pinch of salt

Glaze

• 110 g of cream cheese at room temperature
• 2 tablespoons unsalted butter at room temperature
• 1/3 cup powdered sugar
• 2 tsp freshly squeezed lemon juice

Preparation:

1. Dough:
   
   Heat the milk in a medium saucepan over low heat until warm, about 40°C (104°F). Remove from heat and sprinkle with yeast. Let stand until foamy, about 5 minutes.
2. In a large bowl, combine the flour, granulated sugar, and salt and make a well in the center. Whisk the melted butter, egg yolks, and vanilla extract into the milk and yeast mixture. Then, pour into the well and use a wooden spoon to knead the dough into a rough, wet ball. Turn it out onto a floured work surface and knead, adding flour as needed, until the dough comes together to form a loose, slightly sticky ball, about 2-3 minutes.
3. Place the dough in an oiled bowl, turning it over to coat all sides. Cover with a lid or plastic wrap and let rise in a warm place until doubled in size, about 1.5 hours.
4. Meanwhile, prepare the filling.:
   
   In a small bowl, mash the poppy seed filling with the butter, lemon zest, lemon juice, and salt with a fork until completely combined; set aside.
5. Place the dough on a lightly floured work surface and roll it out into a 25x45cm rectangle. Spread the filling over the dough, leaving a 2.5cm border. Brush the clean edge of the dough with water, then roll the dough into a tight roll along the long side to the clean edge; pinch the seam to seal.
6. Grease a 22x32 cm baking pan with butter. Using a sharp knife, cut the roll into 12 pieces and arrange them cut-side up on a serving platter. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
7. Preheat oven to 350°F (175°C). Uncover the buns and bake until golden brown, 25-30 minutes. Transfer to a wire rack and let cool for 20 minutes.
8. Meanwhile, prepare the glaze.:
   
   In a large bowl, combine the cream cheese and butter with a silicone spatula. Add the powdered sugar and lemon juice and mix until smooth. Drizzle the glaze over the warm buns.