20 oz of flour divided up to: 10 oz, 6 oz, 4 oz
Whisk in mixer's bowl 4 large egg yolks and 1 whole lage egg, 3/4 cup sour cream ( my preference ) or buttermilk or 1/2 C yogurt plus milk to make 3/4 C, 4 oz organic sugar cane. Then add 10 oz of flour that is mixed with 9 oz of instant dry Yeast and 1-1/4 tsp Kosher Salt. Use spatula to mix well. Connect to mixer and add 6 oz of flour. Hand mix in then use dough hook to knead. If you love your mixer, I strongly suggest hand mix dry flour in first then use the mixer. This will prevent dry ingredients to eventually clog the motor housing and cause to loose power, etc. Knead for 5 min at your mixer's allowed speed for kneading. At slow speed, slowly add extra flour 1 Tbsp at a time (out of remaining 4 oz). Knead at regular speed for another 5 min, adding flour 1TBsp at a time until the dough leaves the sides of the bowl. Transfer to work surface and knead 10 times and form into a smooth ball. Turn it over in a greased bowl. Cover to proof till double in size. You can make the dough a night before, too,
If you started forming dough at night, roll the dough out, spread 2 to 3 Tbsp of softened butter across the rolled dough. Spread brown sugar 1 to 2 C and 2 Tbsp Ceylon Cinnamon across. Sprinkle poppy seeds as much you like.
Start rolling the dough. Roll up just tight enough - not too tight or not too loose that fillings would drop out when the cut piece is placed in baking pan upright.
Line a cake pan with rim with parchment paper.