Poppy seed roll

Soft dough and sweet poppy-raisins filling together make a yummy duet. Sorry, did not find photo of ready dish, so you may enjoy this Himalayan poppy flowers :)

Doughi: 500g flour
15g yeast
70g sugar
1cup lukewarm milk
50g ground sweet almond
100g butter
1 egg
1 lemon’s peel
Filling: 200g poppy-seed
50g candied fruits
50g raisins
2tbsp crumbs
1 egg
10g chopped pistachios
1pack lemon frosting

Stiri together milk and yeast with 1 tbsp of sugar until yeast is dissolved and let stand about 5 minutes.
Sifti flour. Stir sugar into 3 cups flour in a large bowl, add yeast mixture, butter, lemon peel stirring to make a soft dough. Turn out dough onto a floured surface and knead, adding just enough more flour to prevent sticking, until smooth and elastic, 6 to 10 minutes. Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.

Meanwhile make filling: mix poppy-seed, chopped candied fruits, raisins, crumbs and egg.

Line a large baking sheet with parchment paper. Preheat oven to 200C.

Turn out dough onto a lightly floured surface and knead several times to remove air.
Roll dough while 1/3-inch-thick. Spread the filling all-over, leaving the sides free.

Roll-on by the broader side...

...and tuck in ends, to save filling from draining out.

Put the roll on baking sheet, cover loosely with kitchen towel and let rise in a draft-free room-warm place for another 15 minutes. Slightly cut top with sharp knife.

Bakei at 200C for 20 minutes, then lower the heat to 185C, and bake another 20-25 minutes.
Transfer to a rack to cool.
Make lemon frosting from the pack, as described on the pack, and pour on the roll. While frosting is still soft, sprinkle with chopped pistachios