Tender, soft, sweet yeast bread swirled with a creamy, rich, beautiful homemade filling of poppy seed. The roll can be finished with a chocolate icing after baking as the original recipe suggested. If you can’t find poppy seeds, use walnuts or hazelnuts instead.

Bread	Filling
30 g Fresh yeast 200 g Lukewarm milk 420 Refined spelt bread flour 0,2 g Pure stevia powder (or 60 g sugar) Pinch of salt 1 Large egg, lightly beaten 125 g Butter, softened	250 g Poppy seeds, ground into flour-like 125 ml Hot milk 80 g Butter, softened 1 tsp Cinnamon powder 1 Small egg

1. Dissolve the fresh yeast in the lukewarm milk in a bowl. Whisk together the flour, stevia and salt in a mixing bowl. Make a well in the middle of flour mixture, add in yeast mixture, egg (reserve one tablespoon for the glaze), and butter. Stir with a hand mixer fitted with dough hook until smooth.
2. Cover the dough with a clean kitchen towel and leave in a warm spot for 1 hour until dough has doubled in size. Preheat the oven to 180C/350F.
3. Pour the hot milk over the ground poppy seeds in a bowl and leave it aside for 10 minutes. Add in the softened butter, cinnamon powder and egg. Stir until well combined.
4. Line a 30-cm long loaf pan with parchment paper. Roll out the dough into 1-cm thick rectangle on a lightly floured work surface.
5. Spread the poppy filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Place the roll in the prepared pan.
6. Brush the roll with the reserved beaten egg and bake in the preheated oven for 50-60 minutes. Remove from oven and cool completely on a wire rack before slicing.