Sweet roll dough
160 ml (2/3 cup) of whole milk;
145 g (1 stick plus 2 tbsp) of unsalted butter;
700 ml (3 cups) of all-purpose flour, with 60 ml/1/4 cup reserved;
2 large eggs, at room temperature;
1 tsp of kosher salt;
1/2 tsp of orange extract;
7 ml (1-3/4 tsp) of active dry yeast (or one package);
45 ml (3 tbsp) of poppy seeds;
75 ml (5 tbsp) of sugar, with 15 ml/1 tbsp set aside;
Poppy seed filling
355 ml (1-1/2 cups) of poppy seeds;
250 ml (1 cup) of sweetened condensed milk;
160 ml (2/3 cup) of dried prunes, loosely chopped;
80 ml (1/3 cup) of finely chopped walnuts (optional);
45 ml (3 tbsp) of grated orange zest;
Lemon glaze
45 ml (3 tbsp) of fresh lemon juice;
5 ml (1 tsp) of lemon extract;
415 ml (1-1/2 cups) of confectioner’s sugar;
Special equipment
A meat grinder or a clean coffee grinder
1. Prepare the butter by bringing it to room temperature and slicing the stick into small cubes. Melt the remaining 2 tbsp and coat a large, non-reactive bowl with roughly half of it. Set both aside.
2. Gently heat the milk in a saucepan over medium heat until it is 110℉ and then decant into a glass measuring cup or bowl. Add the 15 ml/1 tbsp of sugar you have kept back, and whisk to combine. Sprinkle the yeast over the milk and gently whisk to combine. Set aside to proof for 5 minutes.
3. Combine all but the 1/4 cup of flour with the remaining sugar, poppy seeds, and salt in the bowl of a food processor or standing mixer.
4. Whisk the eggs lightly, then add them to the yeast mixture together with the orange extract.
5. Add the yeast mixture to the flour mixture, then process or mix on medium speed until combined (about 2-3 minutes). When the liquids and solids have combined, add the butter, one piece at a time with the mixer running at medium speed, or pulse the processor to combine. Make sure that the butter is thoroughly combined into the dough, and when it is, knead the dough for an additional 5 minutes on medium-high speed until the dough is elastic. If the dough is too sticky (this will depend upon the size of the eggs you use) add some of the additional flour.
6. Scrape the dough into the greased bowl, then coat it with the remaining butter, then cover with plastic wrap and place in a warm, non-drafty place to rise for 1-1/2 hours. You can run the microwave for one moment and then place the bowl inside, taking care to shut the door gently.
7. While the dough is rising, make the poppy seed filling: Rinse the poppy seeds under cold water in a colander. Place them in a pot and cover with cold water. Bring to a simmer, then remove the poppy seeds from the heat, cover, and let sit for 30 minutes. Repeat this step one more time.
8. Drain the poppy seeds, then push them through the grinder, or mill them in small batches through the coffee grinder. Then combine the poppy seeds and the remaining ingredients in a food processor, fitted with a steel blade and process until smooth. You can make this ahead of time and keep in a non-reactive container with a lid in the refrigerator.
9. When the dough has risen to at least twice its size, punch it down, then sprinkle 2 tbsp of flour on top of the dough. Knead it gently to loosen it, then turn it onto a cool, floured surface.
10. Roll the dough into a rectangle, then smear the poppy seed filling onto all but the outermost inch of the surface of the dough.
11. Brush the edges of the dough with cold water, then roll the rectangle into a tight log. Place the log onto a cookie sheet, covered in parchment paper, cover with plastic wrap and set in a warm, non-drafty place to rise another 1 hour.
12. Preheat the oven to 190℃/350℉.
13. When the dough has risen, remove it from the cookie sheet onto a cutting board, lightly sprinkled with flour. Cut the log into 1-1/2 centimeter or 3/4-inch disks. Twist each disk into the shape of a cruller and place it on the cookie sheet, leaving plenty of room between them.
14. Bake the poppy seed twists for twenty minutes.
15. While the twists are cooking, assemble the glaze by combining the ingredients in a glass measuring cup and processing in the microwave for 30 seconds, then whisking vigorously with a fork.
16. Pipe or brush the glaze on to the twists as they are cooling on a rack.