Yeast poppy seed buns

INGREDIENTS

500 g wheat flour
30 g fresh yeast
50 g sugar
200 ml of milk
2 eggs
50 g butter
AND
1 egg for rolling dough
300 g poppy seeds

glaze: 1 tablespoon of hot lemon juice + approximately 1/2 cup icing sugar

Pour the flour into a bowl, make a hole, crush the yeast into it and sprinkle with sugar. Slowly pour the warm milk, mix it with yeast and scoop up a few tablespoons of flour. Cover with a cloth and let stand 10 minutes to rise.
Add eggs and gently mix all the ingredients with a spoon. When they combine, add the melted, warm oil and start kneading the ingredients. Knead the dough for about 10-15 minutes until it becomes smooth and elastic. Cover and let stand for about 45-60 minutes to rise.
Put the dough on the board with flour and form a ball, knead briefly, divide into 2 parts. Roll the first piece of dough into a square with a side of approximately 30 cm. Spread half of the poppy mixture pre-mixed with Nutella. Roll the roll and cut it across into 10 slices.
Place them on a large baking sheet lined with a sheet of baking paper. Repeat with the second part of the dough and another baking sheet. Let stand for about 20 minutes to rise.
Heat the oven to 180 ° C. Spread buns with a beaten egg and put in a preheated oven. Bake for about 20 minutes until golden brown.