Poppy Streusel Buns

A soft, mildy sweet yeasted dough, swirled with a earthy, nutty poppyseed filling and topped with a thin sprinkle of buttery streusel, these twisted poppy streusel buns are perfect for breakfast, afternoon tea, or picnic. The streusel is very popular here and we love it for a nice crunch, but you can skip it and glaze the buns with a lemon icing instead.

Dough	Streusel
220 g Milk 50 g Extra virgin olive oil 40 g Honey 1 Medium egg ½ tsp Pure vanilla powder 500 g Plain flour 7 g Instant dried yeast 1 tsp Sea salt 120 g Dr. Oetker poppy fix ©angiesrecipes 1 Egg white, lightly beaten (to glaze)	40 g Plain flour 30 g Butter 1 tbsp Sugar A pinch of cardamom A pinch of cinnamon

For the streusel, combine everything together in a bowl. Chill in the fridge until ready to use. You can make this a day ahead.
In the bowl of your stand mixer fitted with a dough hook, add milk, olive oil, honey, egg, vanilla powder, flour, instant dried yeast and salt. Set the mixer on lowest speed and start mixing for 10-12 min, until the dough is smooth and elastic.
Remove the dough from the mixer, round it and place in a lightly oiled bowl. Cover with a towel and proof for an hour.
After doubled in size, deflate the dough and divide it into 8 even portions. Shape each portion of dough into a round ball. Working with 1 piece at a time, flatten a dough ball into a round. Place a portion of poppy fix at the centre, then gather sides up and around filling to enclose and seal. Roll the dough ball into a 18-20Cm round disk. Use a pizza wheel to cut the dough into ½ cm stripes, leaving the ends connected, then roll it up at an angle and bring two ends together, pinching them tightly together. Place it on a baking tray lined with parchment paper. Repeat with the remaining dough.
Cover with a tea towel and proof for 45 minutes until very puffy and almost doubled in size. Brush with the egg white. Sprinkle the prepared streusel on top. Bake the bread at 180C/350F for 20-22 minutes until beautiful golden.