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Microwave milk until warm (around 1 minute). Pour into the bowl of a stand mixer and stir in the sugar and yeast.
Whisk in the eggs, salt, and melted butter then add the flour and knead for 7 minutes.
Cover and allow the dough to rise in a warm place until doubled (15 minutes).
Divide the dough into 2 equal portions and roll each piece out into a 10" by 11-inch square.
Spread ½ cup of the poppy seed filling onto the upper half leaving a 4-inch border on the bottom.
Cut the unfilled bottom into 1" strips.
Roll, starting from the poppyseed filling down. Stop when you get to the strips and wrap each strip over the roll, stretching out the strip to braid the roll. Pinch down the ends.
Place the rolls onto a lined baking sheet and allow the dough to rise for 10-15 minutes.
Heat oven to 350°F. Brush rolls with egg wash and then bake for 22-25 minutes.
Brush tops with the sugar glaze. Slice before serving.