Lemon Roll

Here's how:

• 1

  Pour most of the flour, along with the sugar, salt, and blue poppy seeds, into the food processor bowl. Add the butter in small pieces and crumble the yeast over the top.

• 2

  Heat the milk to 25 °C. Pour the milk over the ingredients in the bowl and knead vigorously until the dough is shiny and smooth and pulls away from the sides of the bowl, about 5 minutes.

• 3

  Let the dough rise under a kitchen towel in the bowl until it doubles in size, about 30 minutes.

• 4

  Place the dough on a floured work surface and knead it lightly. Divide the dough into two portions. Roll out one portion at a time into a rectangular sheet.

• 5

  Filling 1

  Mix the almond paste and Kesella. Spread the filling over almost the entire surface of the dough, leaving a 1-cm border on one long side. Sprinkle with vanilla sugar. Roll up the dough. Cover with a kitchen towel and let rise for about 30 minutes.

• 6

  Filling 2

  Mix together the lemon curd, potato starch, and vanilla sugar. Then spread butter on the dough sheet, followed by the lemon curd mixture. Roll it up, then cut into 3-cm pieces and gently press down on the top of each piece.

• 7

  Preheat the oven to 230 °C. Brush the roll with the beaten egg. Sprinkle with pearl sugar and blue poppy seeds. Place the baking sheet in the oven and lower the temperature to 220 °C. Bake the rolls for 15–20 minutes until they are nicely browned. Transfer the rolls to a wire rack and let them cool under a kitchen towel.