To prepare a traditional Hungarian poppy seed filling for sweet rolls, grind 1/2 pound or 1 1/2 cups of poppy seeds in a mill or coffee grinder. In a medium saucepan, combine 1 cup of milk, 3/4 cup of white sugar, 1/4 cup of margarine and 1 pinch of salt.
Cook the mixture on low heat, stirring often until the sugar dissolves completely. Beat 2 eggs in a medium bowl, and slowly add about half of the milk mixture into the eggs, whisking constantly. Pour the egg mixture back into the saucepan, and continue to cook it for a few minutes until the liquid thickens enough to coat the back of a metal spoon. Stir the ground poppy seeds into the milk mixture. Cool the filling before using it in other recipes. You can store the filling in a refrigerator for up to five days. To make a richer-tasting filling, substitute evaporated milk or heavy cream for the milk.
To make a natural version of poppy seed filling, grind 2 cups of poppy seeds, and place them in a large saucepan. Add 1 cup of soy milk and 3/4 cup of honey. Stirring frequently, cook the mixture over low heat until it thickens to the consistency of a thick paste. Stir in 1 teaspoon of grated lemon zest and 1/2 cup of dried currants. Cool the filling before using it with dough recipes.