for 12 pieces

Dough

450 g	white flour
70 g	sugar
7 g	dry yeast
1 tsp	salt
2	eggs
2 dl	milk, lukewarm
50 g	butter, melted, left to cool

Filling

90 g	sugar
20 g	butter, melted, left to cool
1	organic lemon, use grated zest only
1 tbsp	blue poppy seeds

Frosting

100 g	cream cheese, plain
50 g	butter, soft
90 g	icing sugar
2 tbsp	milk, warm
1 tsp	vanilla paste
1 tsp	lemon juice
50 g	lemon curd
1 tbsp	blue poppy seeds

How it's done

Dough

Mix the flour, sugar, yeast and salt in the food processor bowl. Add the eggs, milk and butter, knead for approx. 10 mins. using the dough hook on a food processor. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

Mix the sugar, butter, lemon zest and poppy seeds in a small bowl, mix, rub together gently with your hands so that the lemon zest releases even more of its aroma.

To shape

On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm), brush with the butter, leaving a border of approx. 1 cm all the way around. Spread the filling on top. Roll up the dough tightly, starting from one of the long edges. Cut the roll of dough into 12 equal pieces using a bread knife or a piece of twine, place approx. 1 cm apart on a baking tray lined with baking paper. Cover loosely and leave to rise again for approx. 30 mins.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly on a rack.

Frosting

In a bowl, mix the cream cheese with all the other ingredients up to and including the lemon juice, spread over the warm swirls. Spoon approx. ½ tsp of lemon curd on top of each, sprinkle with poppy seeds.

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