Poppy seeds are not all that common in our cookery heritage but here combined with lemon, they make a delicious sweet filling when swirled inside this easy-to-make rich yeast dough.

Ingredients

• 1 cup milk
• ½ cup water
• 1 tsp salt
• 1 cup sugar
• 2 eggs
• 100 grams softened butter
• 6 tsp bread machine or Surebake yeast
• 6 cups flour
• milk to glaze

Filling

• ½ cup sultanas or currants
• 4 40 gram packets poppy seeds
• ¼ cup milk
• ¼ cup honey
• ¼ cup lemon juice
• grated rind of two or three lemons

Method

1. Put the ingredients into a bread machine in the following order, milk, water, salt, sugar, eggs, butter, flour and yeast. Set the machine to dough.
2. Once ready, turn the dough out onto a floured board and deflate gently.
3. Roll the dough out to form a 60cm x 60cm square. (Alternatively at this time divide the dough in half and make two smaller loaves). Spread the filling over the dough leaving a 1cm border all the way around.
4. Roll the dough up from one side and roll it only to the center. Roll the other side up to the center. Brush the center with a little milk and the dough will stay together. Transfer the dough to a greased baking tray and cover with a clean towel. Leave to rise until doubled in size.
5. Brush the top with milk. Bake at 190? for 40-45 minutes or until the dough sounds hollow when tapped from underneath.

Filling

1. In a small saucepan, put the sultanas or currants, poppy seeds, milk, honey and lemon rind and juice and simmer for 2-3 minutes. Pulse 3-4 times in the processor to crack some of the seeds.
2. To Make By Hand: Mix the yeast, milk and water together and set aside for 10 or so minutes until frothy. Add the eggs and softened butter. Sift all the dry ingredients into a bowl and make a well in the center and add the yeast mixture. Mix with one hand to make a sticky dough. Turn out onto a floured board and knead for10-15 minutes until the dough is soft and pliable. Cover with a clean towel. Leave for 1 hour until doubled in bulk. Deflate gently and continue from step 3.