SERVES 8 // HANDS-ON 30 min // HANDS-OFF 105 mins

INGREDIENTS
530g cake flour
200g sugar
2 tsp yeast
½ tsp salt
Zest of 1 lemon
120 ml lukewarm water
3 eggs
150g butter, cubed
2 tsp cinnamon
2 tsp poppy seeds

METHOD
1. Mix flour, 100g sugar, yeast, salt and lemon zest. In another bowl, whisk water and eggs.
2. Add dry ingredients to egg. Knead until it comes together.
3. Add butter, a little at a time, working in after each addition. Knead the dough until smooth and elastic.
4. Place in an oiled bowl, cover and leave in a warm spot to proof until doubled in size, 1 hour.
5. Preheat oven to 190°C and line a baking tray.
6. Knock back dough, then roll into a rectangle, about 60 × 20 cm.
7. Mix the remaining sugar with the cinnamon and poppy seeds. Spread over the dough.
8. Roll up into a cylinder. Seal by pinching the seam closed.
9. Using a sharp knife, slice the roll down the middle, lengthways. Twist the 2 halves around each other all the way along.
10. Transfer to the baking tray. Bring the opposite ends together to form a wreath, tucking them in to hide the seams.
11. Bake for 45 minutes.