Poppy Seed Swirl Bread

Combine all the dough ingredients and knead into a soft, elastic dough. Do not over-knead—stop at medium gluten development.

Transfer to a bowl, cover, and let rise for 90–120 minutes at 24–28 °C, punching down halfway through.

For the filling, combine ground poppy seeds, milk, and sugar.

Simmer over low heat until the mixture thickens significantly and the poppy seeds absorb the milk, then let cool.

Stir the butter, honey, almonds, nuts, zest, and eggs into the poppy seed mixture, and mix until pliable.

Roll out the dough into a rectangle measuring approximately 50×40 cm.

Spread the poppy seed filling in a thick, even layer.

Roll up tightly into a log, cut lengthwise, and twist together.

Let proof for 35–45 minutes.