Lemon Swirls with Poppy Seeds

Here's how:

• 1

  Pour most of the flour, along with the sugar, salt, and blue poppy seeds, into the food processor bowl. Grate the lemon and mix it in. 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 in a mixer and 10 minutes by hand.

• 3

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

• 4

  Mix together the lemon curd, potato starch, and vanilla sugar. Place the dough on a floured work surface and knead it lightly. Divide the dough into two parts. Roll out one piece of dough at a time into a rectangular sheet. Spread butter on top, followed by the lemon curd mixture.

• 5

  Roll it up and cut it into 3-cm pieces, pressing them lightly into the top. Or place them in a pan, like a butter cake. Cover with a kitchen towel and let rise for about 30 minutes.

  If you want to freeze the buns, wreath, or cake, you should do so now. When you're ready to bake them, let them thaw and rise for 30 minutes before baking.

• 6

  Preheat the oven to 230 °C. Brush the buns/wreath/cake with the beaten egg. Sprinkle with pearl sugar and blue poppy seeds. Place the baking sheet in the oven, and reduce the oven temperature to 220 °C. Bake the buns until they are nicely browned, about 10 minutes. If you’re making a wreath or cake, bake it for 15–20 minutes. Remove the baking sheet and let it cool under a kitchen towel.