Prepare the Dough: In a saucepan, heat the milk, butter, and sugar until the butter is melted. Let it cool to about 100°F (40°C). In a large bowl, beat the egg yolks with the yeast (dissolve fresh yeast in warm milk if using). Add the cooled milk mixture and sift in the flour with a pinch of salt. Knead the dough for about 5 minutes until smooth and elastic. Cover the bowl with a cloth and let the dough rise in a warm place for about 1.5 hours, or until it has tripled in volume.
Prepare the Poppy Seed Filling: If making homemade poppy seed filling, follow the recipe instructions for preparation. If using store-bought filling, check the consistency and cook if necessary to remove excess moisture. Once cooled, gently fold in the beaten egg whites.
Roll Out the Dough: Transfer the risen dough to a lightly floured surface. Roll it out into a rectangle about 1/2 inch thick. Spread the poppy seed filling evenly over the dough, leaving a small border around the edges.
Shape the Roll: Roll the dough tightly from one long edge to the other, forming a log. Place the roll seam-side down on a piece of parchment paper. Wrap the roll in the paper, leaving some space for expansion.
Bake the Makowiec: Preheat the oven to 350°F (180°C) for convection or 375°F (190°C) for conventional baking. Place the wrapped roll on a baking sheet and bake for about 40 minutes. After baking, open the oven door slightly and let the makowiec cool inside for 15 minutes. Transfer to a wire rack to cool completely.
Glaze and Decorate: Prepare the glaze by mixing powdered sugar with a small amount of water or lemon juice until smooth. Drizzle over the cooled makowiec and sprinkle with additional dry poppy seeds if desired. Allow the glaze to set before serving.
Notes
Dough Consistency: If the dough seems too dry, you can add a bit more milk. Conversely, if it’s too sticky, add a little more flour.
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