Name: Lemon poppyseed swirls
Prep time: 85 min
Cook time: 20 min
Total time: 105 min
Yield: 1
Ingredients: 125g butter, softened; 107.50 gm caster sugar; 2.20 gm vanilla extract; 1 egg, at room temperature; 500.00 ml plain flour; 4.00 gm baking powder; 20.60 gm milk; 125.00 ml lemon butter; 40.00 ml poppyseeds

Lemon poppyseed swirls

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Prep Time:
85 minutes

Cook Time:
20 minutes

Total Time:
105 minutes

Ingredients:

125g butter, softened
2.20 gm vanilla extract
1 egg, at room temperature
500.00 ml plain flour
20.60 gm milk
125.00 ml lemon butter
40.00 ml poppyseeds

Instructions:

Preheat your oven to 180°C and prepare 2 baking trays by lining them with baking paper.
With an electric mixer, whip butter, sugar, and vanilla in a small bowl until light and fluffy. Incorporate the egg until fully mixed. Gradually sift in flour and baking powder over the butter mixture. Pour in milk and gently stir until just combined. Split the dough in half.
Roll out the dough into two 20cm x 30cm rectangles between floured baking paper. Then spread 1/4 cup lemon butter on each rectangle and sprinkle with poppyseeds.
Roll each rectangle into a tight spiral like a Swiss roll, then wrap them in plastic wrap. Freeze for 1 hour or until semi-frozen.
Slice rolls into 1.5cm-thick slices, place on lined baking trays, and bake for 15 to 18 minutes until light golden, rotating trays halfway through. Let cool completely on trays before serving.

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