Heat milk in a saucepan until warm (110°F).

Add yeast and sugar to the warm milk; stir and let sit for 10 minutes until foamy.

In a large bowl, mix flour and salt.

Pour in yeast mixture and melted butter.

Stir until dough forms, then knead until smooth.

Cover the bowl with plastic wrap and let rest for 1 hour.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll out dough on a floured surface into a thin rectangle (about 1/4 inch thick).

Drizzle honey over the dough, leaving a 1/2-inch border.

Spread poppy seed filling evenly over the dough, leaving a 1/2-inch border.

Roll dough into a cylinder, starting from a long edge.

Transfer the roll to the baking sheet, seam-side down.

Connect the ends to form a wheel and pinch the edges to seal.

Make a few long cuts on top of the roll.

Brush generously with egg yolk.

Bake for 30-40 minutes, until golden brown.

Let cool slightly and sprinkle with powdered sugar before serving.