Lemon Poppyseed Twist Buns

Ingredients:

Twist buns

• 1 serving of basic sweet bun dough
• 1 cup canned poppy seed filling for baking
• Premium flour for working with dough

Glaze

• 1.5 cups powdered sugar
• 4 tablespoons unsalted butter
• 1 tbsp. freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tbsp. milk
• 0.5 tsp vanilla extract
• A pinch of salt

Basic dough for sweet buns

• 0.5 cups whole milk
• 1 packet (7 g) active dry yeast (2 and 1/4 tsp)
• 1/4 cup sugar
• 4 tbsp unsalted butter, melted and cooled slightly, plus extra for greasing
• 1 large egg yolk
• 1.5 tsp vanilla extract
• 2 and 3/4 cups of premium flour, plus extra for working with the dough
• 3/4 tsp salt
• 0.5 tsp freshly grated nutmeg

Preparation:

1. Position racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
2. Roll up the buns:
   
   On a floured surface, roll out the dough into a 25 x 45 cm rectangle. Spread the poppy seed filling evenly over the dough, leaving a 2.5 cm border on one long side. Brush a clean strip of dough with water. Roll the dough along the long side into a tight roll, rolling toward the clean border.
3. Using a large chef's knife, cut the roll into 12 circles, each 4 cm wide.
4. Wet your hands and shape each circle into an oval.
5. Roll each oval in half to form a figure eight. Place the pieces on the prepared baking sheets. Cover tightly with plastic wrap and let rise in a warm place for 20 minutes.
6. Unfold the dough and reroll if necessary. Bake the buns until golden brown, about 20 minutes, rotating the baking sheets halfway through. Transfer to wire racks and let cool slightly on the baking sheets.
7. Prepare the glaze:
   
   In a microwave-safe bowl, combine the powdered sugar, butter, lemon juice and zest, milk, vanilla extract, and salt. Cover with plastic wrap and microwave for 45 seconds; stir until smooth. Brush the buns with the glaze.

8. Basic dough for sweet buns

   
   Combine 0.5 cups of water and milk in a saucepan and heat over low heat to 37°C-43°C. Remove from heat and sprinkle with yeast, then sprinkle with a pinch of sugar. Set aside, without stirring, until foam appears, about 5 minutes.
   
   Stir the melted butter, egg yolk, and vanilla extract into the yeast mixture. In a large bowl, whisk together the flour, remaining sugar, salt, and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon until a thick, slightly sticky dough forms. Turn the dough out onto a floured work surface and knead until soft and elastic, about 6 minutes. Form into a ball.
9. Grease a large bowl with butter. Place the dough in the bowl, lightly brushing it with butter. Cover with plastic wrap and let it rise at room temperature until doubled in size, about 1 hour and 15 minutes.
   
   Remove the dough from the bowl and punch it down slightly to release excess air; form it into a ball again and return it to the bowl. Lightly grease a large piece of plastic wrap with butter and place it directly on top of the dough. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight.