To begin, warm the milk gently until lukewarm. Stir in a teaspoon of sugar and the yeast. Leave to activate for 10 minutes until frothy. Move to dough preparation.

In a large bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and egg yolk. Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Transition to proofing.

Place the dough in a lightly oiled bowl, cover with a cloth, and leave in a warm place for 1 hour or until doubled in size. Meanwhile, prepare the filling.

In a small saucepan, heat milk, sugar, honey, and butter. Stir in the ground poppy seeds, lemon zest, vanilla sugar, and raisins if using. Cook gently until thick and spreadable. Allow to cool before use.

Once risen, punch down the dough and roll it out on a floured surface into a rectangle about 0.5 cm thick. Transition to filling.

Spread the cooled poppy seed mixture evenly across the dough, leaving a small border around the edges. This ensures clean sealing when rolling.

Starting from the longer side, roll the dough tightly into a log. Pinch the seam and tuck the ends under. Place seam side down on a lined baking tray. Transition to second proofing.

Cover the shaped roll with a cloth and allow to rise for another 30 minutes. During this time, preheat the oven to 180°C (fan 160°C).

Brush the top of the roll with beaten egg for a glossy finish. Bake for 30–35 minutes until golden brown and firm to touch. Move to cooling.

Allow Makovnjača to cool on a wire rack before slicing. Dust lightly with icing sugar if desired. Serve with coffee or tea for a traditional experience.