Haşhaşlı Çörek (Afyon-Style Poppy Seed Rolls)

Divide the risen dough in half and roll each piece into a rectangle 40 centimeters long. Spread the cooled filling evenly, leaving a two-finger-width border along one edge. Starting from a long side, roll up tightly and press the unfilled edge underneath to seal. A loose roll will not show a clear spiral when sliced.

Use a sharp knife to cut the rolls into 3-centimeter-thick slices, drawing the blade back and forth without pressing down; pressing will flatten the spiral. Arrange the slices, cut side up and spaced apart, on a parchment-lined baking sheet. Brush with egg yolk and sprinkle with sesame seeds.

Bake in a preheated 180°C / 355°F oven for 30 minutes. The rolls are done when the tops are deep golden brown and the bottoms lift easily from the pan. Let cool slightly on a wire rack before serving; the centers may look sticky while hot but will set as they cool.