Homemade Lemon Cardamom Poppy Seed Twists (Print version)

Soft sweet roll dough twisted with lemon zest, floral cardamom, poppy seeds, and a thin lemon glaze.

# Ingredients:

For the sweet roll dough

01 - 1 cup (240 ml) whole milk, warmed to 105°F-110°F
02 - 2 1/4 teaspoons instant yeast, 1 packet
03 - 2/3 cup (135 g) granulated sugar, divided
04 - 2 large eggs, room temperature
05 - 1/2 cup (113 g) unsalted butter, softened
06 - 1 tablespoon fresh lemon zest
07 - 1/2 teaspoon vanilla extract
08 - 1/4 teaspoon ground cinnamon
09 - 4 1/4 to 4 1/2 cups (530-565 g) all-purpose flour
10 - 1 teaspoon fine salt

For the lemon cardamom filling

11 - 1/2 cup (113 g) unsalted butter, very soft
12 - 3/4 cup (150 g) granulated sugar
13 - 2 tablespoons fresh lemon zest
14 - 2 tablespoons all-purpose flour
15 - 1 tablespoon poppy seeds
16 - 1 1/2 teaspoons ground cardamom
17 - 1/2 teaspoon vanilla extract

For finishing

18 - 1 large egg
19 - 1 teaspoon milk
20 - 1 cup (120 g) powdered sugar
21 - 1 1/2 to 2 tablespoons fresh lemon juice
22 - 1 teaspoon poppy seeds, for sprinkling, optional

# Instructions:

01 - Combine warm milk, yeast, and 2 teaspoons of the sugar in the bowl of a stand mixer. Let stand for 5-10 minutes until foamy.
02 - Add the remaining sugar, eggs, softened butter, lemon zest, vanilla, cinnamon, salt, and 4 1/4 cups flour. Mix with a dough hook on low until combined, then knead on medium-low for 5-6 minutes until smooth and slightly tacky. Add the remaining flour only if the dough is very sticky.
03 - Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
04 - Beat the soft butter, sugar, lemon zest, flour, poppy seeds, cardamom, and vanilla until creamy and spreadable.
05 - Roll the dough on a lightly floured surface into a 16 by 18-inch rectangle. Spread the filling evenly over the dough, then fold it in half lengthwise to make a 16 by 9-inch rectangle.
06 - Cut the folded dough into 12 even strips. Twist each strip 3-4 times, tuck the ends slightly underneath, and place on parchment-lined baking sheets.
07 - Cover the shaped twists and let rise for 30-45 minutes until puffy. Heat the oven to 350°F. Whisk the egg with milk, brush over the twists, and bake for 18-22 minutes until golden brown.
08 - Cool the twists for 8-10 minutes. Whisk powdered sugar with lemon juice until pourable, drizzle over the warm twists, and sprinkle with extra poppy seeds if desired.

# Good to know:

01 - Best served warm the day they are baked.
02 - For overnight prep, refrigerate shaped twists and proof at room temperature before baking.
03 - Warm milk should be 105°F-110°F for reliable yeast activity.

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